The crust of the pretzel stick cracks between your teeth, the fluffy pastry nestles around your tongue – that’s exactly how the jury of the “International Bread and Confectionery Competition” of the Chamber of Commerce and the Food Agency wants it. In addition, the Steyrdorf bread, the poppy seed roll, the Tyrolean loaf, the croissant and the wholemeal croissant as well as the brioche button came out of Rainer Fröhlich’s oven so good and tasty that the Steyr baker was awarded points for a gold medal in seven categories. “Seven in one go, that’s never happened before,” says the master happily, who no longer kneads yeast in any of his dough, but only relies entirely on sourdough, which really everyone can tolerate. “With sourdough there is even more manual work involved,” reveals Fröhlich, who, with seven gold medals, was also the big winner in the competition in Upper Austria. Austria-wide, the seven gold medals in the ranking of the best bakeries, including the bakeries of the supermarket chains, put it in the top 25. Unlike some competitors, Fröhlich did not overwhelm the jury with a large number of submission samples.
Baker Irene Hirtenlehner from Gaflenz also had a good hit rate with five gold medals, as did the Kremstaler Hofbäckerei from Wartberg. While Hirtenlehner’s Kaiser rolls and foam rolls are bestsellers, people in the Kremstaler Hofbäckerei queue up for Kletzenbrot and spelled bread. Debora Molterer from Ybbsitz, whose black bread is in great demand, won four gold medals, the Waidhofner baker Gerold Hartner became a double champion with gold for his Waidhofner Gupf and his “traditional house bread”.
Source: Nachrichten
