Bäckerei Stölzel GmbH

About Bäckerei Stölzel GmbH

Family-friendly & service-oriented We want you to feel comfortable with us: whether it's a friendly chat with one of our saleswomen, expert advice, or relaxing in our cafes with a delicious hot drink and a tasty pastry. Of course, we also tailor our range to our customers' wishes so that you can find what your palate desires. Even today, over 130 years after the company was founded, we see ourselves as a purely Saxon family and craft business. At the same time, our employees in particular shape the company. Therefore, we understand a professionally well-trained and highly motivated team as the most important asset of our craft business and thus as an essential basis for the economic success of Bäckerei Stölzel. Seasonal, regional, sustainable We love the wonderful scent of crispy baked goods that fills our bakery every day. To ensure that every baked item is a complete success and becomes a small work of art, we work with natural, seasonal, and predominantly regional raw materials. Because good things start with good ingredients, which we primarily source from regional producers and process according to our traditional Saxon baking recipes. As passionate master bakers, we are always curious about new recipes with which we can expand our range and refine the quality of our traditional baked goods with new culinary delights. This way, you get high-quality baked goods every day in our branches that impress with freshness, taste, and variety. Long fermentation – time you can taste! We give our dough the time it needs. Only then does it develop its typically pronounced aroma, is particularly crispy, intense in flavor, and extremely digestible. This requires a particularly long dough resting time, which we achieve with a long fermentation process for all rolls, baguettes, and some types of bread. In addition, the basic dough for various small pastries, such as streusel snails or pull-apart snails, undergoes long fermentation. During an 18-hour cool fermentation phase, our dough is gently warmed from 3 to 15 degrees Celsius. This allows the dough components to swell better and develop their full aroma. In addition to taste, this method also improves digestibility, as the starch molecules are broken down into their components during the process and can thus be digested more easily. The breakdown of starch also results in a nicer browning and saves up to 50 percent yeast in our baked goods. Furthermore, the slow warming is more energy-efficient and therefore sustainable.