Bread: culture and quality in the Gailtal - a homage to the World Day of Bread

Bread: culture and quality in the Gailtal - a homage to the World Day of Bread

Every year on October 16, the world's day of bread is celebrated worldwide. This is not only an opportunity to put the most popular staple in the spotlight, but also an occasion to find out about the history and meaning of the bread. Bread is not just a food; It has shaped cultures and is one of the oldest foods in humanity. The Egyptians already knew and appreciated bread in its current form.

In the Gailtal, the Kandolf bakery has a long tradition that goes back to over 100 years. Hannes Kandolf took over the business in 1994 by his father, who is now managed by the third generation. Together with his wife Rosi and her children Kerstin, Jouri and Clemens, they are a strong team of family. The baker and district chamber of business chairman emphasizes the relevance of this special day in a conversation.

importance of the world day of bread

The importance of the world day of bread is clearly outlined by Hannes Kandolf: "In times when people often no longer know the difference between industrially manufactured bread and craftsmanship, it is crucial to sharpen awareness of that there is high -quality craft business." He reports that many consumers are not aware of where their bread comes from and which ingredients are included.

industrial products often contain additives that can harm health, while local bakers rely on regional ingredients and ensure that their products are of high quality. "A good bread takes time and maturity," explains Kandolf. Austrian flour is one of the best worldwide, but domestic agriculture faces challenges from climate change.

challenges for local bakers

The bakery is also under pressure to compete with industrial mass production. Hannes Kandolf sees the need to concentrate on the special features of her region and make the best of fewer varieties in order to operate sustainably. He criticizes the superiority of industry in marketing and in the variety of products, but emphasizes that consumers are increasingly willing to pay for quality.

The bakery industry experiences difficulties and many traditional companies close their doors. "It is important that the quality speaks for both operation and for the KPIs he sets". The shortage of skilled workers is another important problem for the industry, since good bakers are difficult to find these days. However, interest in training in the bakery trade seems to be gradually gaining back.

In addition, many companies have changed working hours. While in the past it was mainly baked at night, modern bakeries are increasingly based on more family -friendly working hours. This could be a positive development for the bakery trade. Despite the challenges, the enthusiasm for the tradition and quality of the bakery trade in the region remains strong. Information about the Kandolf bakery and the importance of the world day of the bread are at www.meinbezirk.at to be found.