The quality of bakery craftsmanship and baked goods has its price Photo: Charles Yunck
By Sabine Klier
You need a lot of passion for the job in the bakery. There has been a staff shortage here for years. BZ editor Sabine Klier believes that this honorable craft deserves more attention and, above all, remuneration.
Are you one of those people who goes to the bakery early in the morning to buy fresh bread rolls? Or do you have a sweet tooth who treats yourself to a piece of cake in the afternoon?
These have now become genuine luxury items; prices have risen by 20 percent since last year. In any case, the quality has not suffered if you buy from the traditional guild bakers and confectioners. Good quality, shaped by years of experience, has its price: the people who produce it by hand must be rewarded accordingly.
The job in the bakery doesn’t really have attractive working hours. For bakers and confectioners, the action program usually begins at night. This requires a great deal of passion for the craft. This industry also suffers from a shortage of personnel.
Fewer and fewer people are choosing training. Four newly qualified journeymen showed the BZ with great joy and skill what they had been taught during their apprenticeship. This wasn’t just solid craftsmanship, it was great baking art.