When the first branch of the Filipp bakery opened in Walding in 1962, there were two employees working there, Karl Filipp senior and his wife Maria. Christoph Filipp is now the third generation to run the company. Looking back at the past 60 years makes him “humble and grateful,” as the 40-year-old says in an OÖN interview.
The “Mühlviertler Country Bakery”
A lot has happened, for example the Filipp bakery bought the Pammer bakery in Bad Leonfelden in 2000, which marked the birth of today’s “Mühlviertler Landbäckerei” umbrella brand. This now has twelve locations, from Gramastetten to Ottensheim to Leonding and Linz. Around 100 employees work there, including 20 bakers and confectioners and five apprentices. A small detail: Karl Filipp senior completed his apprenticeship as a baker at the Pammer Bakery.
There was never a big plan for expansion, says Filipp, who speaks of opportunities that have arisen and should not pass unused.
2022 is not only an anniversary year, but also the year in which the new headquarters of the Mühlviertler Landbäckerei was opened in Bad Leonfelden. The complex with a “glass” bakery, gastronomy and co. is not a normal company headquarters. The feedback is positive, the offer is well received, Filipp concludes.
Transparency is an important concern for the entrepreneur, he wants to make the bakery trade visible and tangible for his customers, with the aim of helping the trade and the bakery industry to get the recognition they deserve. The idea of sustainability is also lived in production, where regional raw materials are a big issue.
The current challenges such as inflation and staff shortages can also be felt in the “Mühlviertler Landbäckerei”. At certain locations, the opening hours were restricted in order to ease the staff situation for the benefit of the employees. Looking at the industry in general, it’s difficult to get young people excited about something that “isn’t necessarily related to a degree,” says Filipp. With the new headquarters, the so-called dough booth, and the philosophy lived there, good framework conditions have been created in the company to be attractive to young people.
The awareness of regionality, which has increased with the corona crisis, can still be felt, but in view of the inflation, some customers lack the financial means to live this in their daily shopping, according to his experience.
From today, Monday to Saturday, celebrations are the order of the day with an anniversary promotion week – in addition to discounts on selected products, there is also a social media competition. In the dough booth, there is also a supporting program for young and old, including demonstrations in the bread cinema. Filipp thinks the anniversary is also the ideal time to say thank you to employees, suppliers and customers alike. His wish and goal for the future: “I want to make the whole thing so sustainable that the next generation will also enjoy doing it.” (jp)
Source: Nachrichten
