Bakery - Café Schmidler

We have been baking bread and pastries in our house for six generations.

With craftsmanship, traditional processes and the highest level of quality awareness - and with a lot of love - that's how we bring fresh, top-quality baked goods to your table every day.

Humans have been trying to replace (manual) work with machines for ages. And that's good. Because let's be honest, who still wants to wash their laundry by hand, harvest the field by hand or knead a dough for 1000 rolls by hand? We use machines where it makes sense. And we rely on the art and the instinct of our bakers where it is essential. A nicely shaped hand roll, a Flesserl, a hand salt stick or a hand-made croissant, for example. Our breads are all weighed, weighed by hand and processed according to our own recipes. It has always been that way and it should stay that way.

Actually, the sourdough isn't such a big secret. Art more, we would say. Cautiousness too. What do you need for good bread? Flour, water, salt, a little yeast. Spices maybe. And then there is the story of the natural sourdough. We prepare it evening after evening and leave it alone. That is the basic principle. Our special breads are then just a bonus. Depending on the zeitgeist, customer requirements or simply the idea of ​​trying something new. We are convinced that we have found a good mix of the tried and tested and the new.