Bäckerei Schiefer

The Schiefer family bakes exclusively with flour that is ground in the mill itself, whereby the grain is only supplied by regional suppliers.

Today, as in the past, we use natural sourdough. It takes 24 hours for our natural sourdough to be ready, stirring every six hours and adding flour and water. Only the right heat and duration of the dough process make it possible to achieve the right flavour levels that our customers from near and far rave about.

We offer a wide range of products. In addition to traditional breads, our speciality breads and pastries are particularly popular and our products are known for their long shelf life.

Our range of biscuits also goes far beyond the well-known varieties. A spelt roll with wholemeal flour, for example, gives your snack a healthy bite.

We are committed to the purity law and only use natural ingredients.