Florian Riesenhuber: Mauer’s new bread sommelier with creative ideas

Florian Riesenhuber: Mauer’s new bread sommelier with creative ideas

Florian Riesenhuber from Mauer impressively completed his training as a bread melier and can now call himself an expert in the bread area. In a demanding year, which included both theory and practical experience, he deepened his knowledge on a total of 20 presence days and passed a final exam in the renowned baker's academy in Weinheim, Germany.

The training as a bread sommelier is particularly challenging because it is aimed exclusively at bakers and graduates of courses in the areas of nutritional or cereal sciences. The participants learn the art of preparation for snacks and at the same time learn how diverse and differentiated bread can be. The course has also been offered in Austria since 2022, and so far around 25 champions from the country have successfully participated.

The bread sommelier - a real masterpiece

A bread melier is more than just a knowleder over different types of bread. He or she becomes a master of the senses that can recognize and describe the different flavors and aromas of bread. During the training, great emphasis was placed on the training of sensory skills, which means that the participants learn to distinguish even the fine differences in taste and smell.

One of the highlights of the training was the presentation of its own project work, where creativity and innovation were in the foreground. Exciting new bread recipes were developed here, which experimented with various, unconventional ingredients such as hops or mustbirn. Even a spread of old bread, which was able to convince the exam jury, was being presented. In addition, the prospective sommeliers learned how to select suitable breads for crying or special occasions, a topic that is becoming increasingly important in gastronomy.

Florian Riesenhuber not only passed the strict requirements of the training, but also positioned itself as a pioneer in bread culture. The training gave him deep insights into the history of bread and the numerous varieties that exist worldwide and meet every day. The importance of bread in many cultures and the contemporary trends in the bakery were also treated during his one -year study program.

This training not only shows how important quality and knowledge are in the area of the bakery, but also how bread can be a real work of art in today's gastronomy. With his newly acquired knowledge, Florian Riesenhuber would like to act as an ambassador for bread and bring his diversity closer to people, a goal that is of great relevance in our fast -moving time.

Further information on this remarkable training and the new talents in the bread area are find .