a perfect combination:
traditional craft and advanced technology
The Küper Bakery
To maintain tried and tested principles; to replace out-
dated methods with new techniques and technologies.
Following this motto, Gabrielle Schürk has been suc-
cessfully heading the Küper Bakery in Recklinghausen,
Germany, which is now in its fourth generation.
Her father, Rudolf Küper, now aged 83, is still helping out
in the bakery. The traditional, family-owned company is
now 115 years old and has relied on WP technology for
many years.
The number of artisan bakeries in Germany is diminishing
as every year goes by. How do you succeed in this market?
rudolf küper:
We succeed mainly because of our quality.
It all starts with the raw materials that do not come in
cans or as ready mixes in bags. If possible, we source fresh
raw materials such as fruits from the region. We also peel
and de-stone our fruits ourselves. Our customers are also
fond of our daily fresh eggs, which we sell in the bakery
and also use for baking. The eggs come from our own free
range hens.
Gabriele Schürk: :
Artisan production has now become
a specialty in the bakery sector. We do not use any
convenience or frozen products. Our production
follows traditional methods, e.g. we use
our own natural three-stage sourdough.
This is a time consuming process but it
guarantees the highest quality.
