Genuine baking craftsmanship in the fourth generation

Actually, with the last name Bräuer, you would have to be involved in brewing beer. And yet the Mühlviertler family has been baking bread for 130 years. At least the production of beer and bread are somehow related. Recently, the Mühlviertler natural baker Bräuer invited people to an anniversary and opening party in the new bakery in Hirschbach.

The Mühlviertler natural bakery Bräuer was founded in 1894 by great-grandfather Johann Bräuer and is now run by the fourth generation, Martin Bräuer, who took over the family business in 1991. From this point on, there were continuous expansions of the product range and, with it, a constant expansion of the main building on the market square in Reichenthal. In 2022, the new building in Hirschbach was finally built, as the conditions at the main building no longer allowed for efficient expansion.

Jobs with a future

In addition to the headquarters of the Mühlviertler Naturbäckerei Bräuer in Reichenthal and the two other branches in Freistadt and Altenberg, the traditional bakery has had a new production site in Hirschbach for around a year. Lack of space and complicated production processes led to the decision to build a new building. The idea of ​​creating attractive and future-oriented jobs for the employees was also an important reason.

“Cookies with meaning”

Since spring 2023, the Mühlviertler natural baker has been producing bread and pastries as well as the popular “cookies with meaning” at the new location in Hirschbach. The entire range is produced here by nine bakers. A total of 19 employees are employed at the new location. The bakery offers sufficient space for efficient work, optimized work processes and pays attention to hygiene standards. Special emphasis was also placed on renewable energy sources and sustainability.