Schär farmers:
trusted partners.
To be a farmer, you need a keen eye, an unconditional love for the land, and strong, tireless hands
Raw material research activity.
"A large part of my day is spent in the bakery, namely our laboratory. My goal? Finding that perfect alchemy between fibre and flour that makes for a good gluten-free bakery product."
The process: expertise in bread and selected ingredients.
Jürgen tests every single bread roll so we can guarantee that every product that arrives on the table is perfect.
When we talk about gluten-free, safety is paramount. Daniele is Schär's quality manager, and every day he and his team work to ensure that quality and safety - from the raw material through to the finished, packaged product - meet the highest standards in all our production facilities.
When we prepare our gluten-free food, we do so with the best of Laura's strong ideas and willingness to create everything without preservatives.
Jürgen has been our baker for 10 years now. To do this job well you need a lot of energy, stamina, but above all a great passion and a lot of rigour. Very high quality standards have to be met in bread production, and one of the main rules is to pay the utmost attention to hygiene.
