Backhaus Schröer GmbH

About Backhaus Schröer GmbH

We are now in our second and third generation leading our family bakery. What began in 1951 as a single bakery in Geisenheim is now a bakery operating over 50 specialty stores throughout the Rhine-Main region (Wiesbaden, Mainz, Rüsselsheim, Frankfurt and in the beautiful Rheingau). One thing has not changed since 1951: the passion and craftsmanship with which we bake our rolls, breads, pastries, and cakes fresh every day. We primarily use regional raw materials from suppliers we have known and trusted for decades. Well over 90 percent of our grain is grown within a 100 km radius of our bakery. We do not use ready-made baking mixes. No artificial dough acidifiers. No preservatives. Only the best flour, natural sea salt, our own sourdoughs, high-quality seeds, and good butter. From Mother's Day croissants to Easter bunny cakes: we regularly adapt our range, ensuring variety for breakfast, the cake table, and dinner. Kai Schröer and his team in the bakery are constantly experimenting and refining new recipes. Months can pass from the first idea to the finished baked good. But the effort is worth it – we are firmly convinced of that! Bread Sommelier: Sommeliers are an indispensable part of top gastronomy. They skillfully guide guests through the vast world of wines, beers, spirits, juices, teas, coffees, and cigars. They confidently give perfect recommendations on which drink pairs best with which dish. But what is a bread sommelier? Since 2015, the Federal Academy of the Baking Trade in Weinheim has offered training to become a state-certified bread sommelier. "Bread sommeliers" are recognized experts in regional, German, and international bread culture. Kai Schröer is one of the few bread sommeliers in Germany. The prerequisite for training as a bread sommelier is a master craftsman's examination in the baking trade. The state-recognized further training lasts one year and offers exciting content on bread and culinary arts.