Made with the Best of Jürgen

“To do this job well you need a lot of energy, a resistance to fatigue, but above all a great passion and a lot of dedication. In the production of bread, we have to meet very high-quality standards, one of the main rules is to pay the utmost attention to hygiene; it is also important to follow the recipes and processes for each type of bread.

Every single bread roll is tested so we can guarantee that every product that arrives on the table is perfect!

If someone were to ask me to describe the most interesting step in bread production, I would have no doubt: when the bread comes out of the oven it is always a surprising moment and is also the moment when I realise whether I have done a good job or there is some problem to be solved! And it is a joy every time: is there anything more irresistible than the smell of warm, freshly baked bread?

In my 10 years at Schär, I have learnt a lot of trade secrets: I have had the luck to be able to count on historical expertise in the production of gluten-free bread, a more complex production than conventional bread.

Breadmaking is a fascinating art, rooted in tradition but constantly enriched by innovation.

Here I learnt how to use sourdough, performing the oldest leavening technique, giving the bread flavour, nutrition, optimal consistency and long life. But also working with doughs with the latest ingredients that allow you to explore new frontiers of taste and quality!

Nature gives us many gluten-free cereals. Such as millet, buckwheat, quinoa, but also seeds such as flax, chia and sunflower seeds: we at Schär use them, sometimes also in the whole grain version, to make our many types of bread more delicious. These ingredients are truly special because they provide a rich variety of valuable ingredients, high-quality nutrients and new flavour nuances.