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Backspiel Kuhn

Baking Fun: Flavor Takes Time. Every master baker knows: The subtle flavor only develops when the dough has time to mature. That's why we don't offer any "turbo" rolls. Our dough pieces develop their unique aroma through up to 48 hours of resting time, following traditional methods. This is what makes our breads and baked goods so digestible, popular, and long-lasting. But it's not just our dough pieces that are allowed to develop freely. The same applies to our employees. We support people in their development and encourage them to approach their work creatively and playfully. We encourage our team members to connect with each other and bring a smile to the faces of both colleagues and customers.

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Backspiel Kuhn –
Craftsmanship that takes time

Backspiel Kuhn stands for baked goods made according to traditional baking methods – without shortcuts. The dough rests for up to 48 hours before going into the oven. This patience is not accidental, but a deliberate method: long resting times allow aromas to develop that industrial rapid processes can never achieve, and simultaneously make the bread more digestible and longer-lasting.

Behind every loaf lies the expertise of a master baker who knows when a dough is ready – not when the schedule dictates. This craftsmanship is reflected in the taste: a mild acidity, an open crumb, a crust with a real bite. Baked goods that not only satisfy but also delight.

In the Vinoscout range, the breads and baked goods from Backspiel Kuhn naturally complement cheese, charcuterie and wine – as an honest handcrafted product that speaks for itself at the table.