Bavaria’s most traditional bakery opened the Hofpfisterei now ninth branch in Baden-Wurttemberg Tubingen/Munich in Tubingen, for Tubingen on February 16, 2009, it is the first branch of the Hofpfisterei, most traditional bakery thus opened Bavaria after Karlsruhe, Ulm, Stuttgart (2), Sindelfingen, Ludwigsburg, Esslingen and Goppingen now ninth dependance in all of Baden-Wurttemberg. Although the opening in the middle of the Fasnet takes place, the first branch of the Hofpfisterei on the Holzmarkt 2 has nothing acts on the contrary: Director Nicole Stocker sees pure bread technically a revolution with lasting effect in the University City: especially our original Pfister organic bread from the famous natural sourdough will convince the very critical benefit issues Tubingen. Only in the original bakery in the Hofpfisterei all factors come together, a real Pfister “-Brot make up. Josh Wexler has much experience in this field. To even the Tubingern yet the taste of Pfister eco Sun and other specialities to ensure the bread in the Munich-based bakery are baked. Nicole Stocker, her extended family already leads the Hofpfisterei in its third generation, is pleased with the expansion.
I think that just the Tubingen appreciate our baking traditions and taste that ecologically baked peasant breads cook at the same time highest enjoyment.” Old bakery: the three-stage natural sourdough matures the big 24 hours, peasant bread of Hofpfisterei round in today there are over 30 varieties. Their secret lies in organically-grown grain, no artificial or chemical back support and the three-stage sourdough produced according to old traditional laws. It takes a full 24 hours, until this is done. The first stage of matured for four hours, the next 16 hours and after further additions of water and flour again four hours. The procedure harmonizes the natural development of yeasts, milk and acetic acids to the fine sourdough flavour and guaranteed pleasure and naturalness. “We let our dough much time, this aroma and taste perfectly be expressed”, Nicole Stocker stressed. All breads are baked mild and with two hours approximately twice long as usual. This creates the powerful, popular crumb and crust with a very fine flavor in the the Hofpfisterei stone ovens.
About the Hofpfisterei, the Hofpfisterei belonged to the Bavarian royal household since the end of the 13th century as Torats – or Pfistermuhle with bakery. Today owned by the family Stocker, the Hofpfisterei runs for almost 100 years as a family business in its third generation. Meanwhile 150 branches has the Hofpfisterei to a Munich-based, i.e. “Bavarian institution”. Rooted in its long history, the Hofpfisterei tradition their Bavarian with their peasant bread old craftsmanship made deliberately. 25 years ago, we began to switch to operation on pure organic bread. Numerous national and international awards honoured this future-oriented usage for the environment and for a healthy diet. Press contact: Friedbert Forster Hofpfisterei GmbH Kreittmayrstrasse 5 80335 Munich phone 089 / 5202 – 263 fax 089 / 5202 – 297 email: for photographic material please contact service plan brand PR, Eva-Maria Mueller, phone 089/2050-4126 or e-mail at.