The Philosophy of the Schmidt Bread Manufacture

 

The Schmidt Bread Manufacture opens up a world of delights for the senses — freshly baked from the bakery every day. No roll is like the other. Because this is what they do with heart and soul: Baking in the old craft tradition.

 

Only the best ingredients are good enough: The flour is gently milled from regional grains by the Weissmühle in Bruckmühl and is free from added enzymes. The natural, cold-extracted honey comes from the Bavarian Kleinhöhenrain.

The History of the Schmidt Bread Factory

 

The roots of the Schmidt Bread Factory go back to the second half of the 19th century. In 1870, the Mair family founded a bakery on Mathildenstraße, which was famous among the people of Munich for its good bread. One of the most well-known regulars was Karl Valentin.​

 

After the Second World War, the old bakery lay in ruins. Maria Schmidt then leased the current main house on Steinstraße, where baking had been done since 1700. The underground stream that flows into the Isar at the Maximilianeum once powered a mill. At the location in Haidhausen, the Schmidt family business developed, which continues to preserve and bring to life the old traditional recipes to this day.

Germany's 1st Bread Sommelier

 

There are not only sommeliers who specialize in wine, but also bread sommeliers like Sonja Laböck – the head of the Schmidt Bread Manufactory. Since 2015, the Federal Academy of German Bakers' Craft, based in Weinheim, has been offering this new training opportunity for master bakers.

 

"My love for bread has become even more intense," enthuses Sonja Laböck. Her first-class bread creation "Sexy Alive" not only has a famous Munich football club as a fan but is also considered one of the best breads in all of Munich.