Our motto "Only the finest quality" starts with the raw materials: natural, if possible organically grown and natural from the region. We limit ourselves to the absolute minimum when it comes to baking aids and baking additives.
Our bakery and cafe restaurant is located in a magnificient, natural landscape directly overlooking the impressive Alpstein massif.
Bakery gets involved with World Water Day.
GRANDER® Water Revitalisation has found its place in the world of baking, and many bakers can no longer do without it. The head bakers are proud of their results.
The "Bakery - Pastry - Cafe Nafzger" is a middle-sized business in the town centre of Waengi, Switzerland, which produces and sells the finest foods and brings delight to all its customers. According to Christian Nafzger, "We all like to drink GRANDER® water and it is noticeable that the bread stays fresh longer compared to the time before we used water revitalisation."
The greatest wish of backer master, Kurt Buergin, from Kreuzlingen, Switzerland is to guarantee his nutrition-conscious customers that the baking products made in his bakery are of the absolute highest quality. An important raw material and contributor to the quality is GRANDER water.
Since 1994 master baker, Rudi Schumacher, has been using revitalized GRANDER® water for his bread. He truly belongs to the "old hands" of the GRANDER® users. "I make 3 to 4 times more bread than before. That is really something," Schumacher says. The numerous benefits of GRANDER® are familiar to him due to his many years of observation.
The water at Schloss-Beck in Nidau and Lyss, Switzerland is revitalized according to the GRANDER® method and offers many, positive effects: hot beverages such as coffee or tea are finer in their structure, doughs are more flexible and the structure of our baked goods is more refined, we require less dish detergent when washing up and there is less calcification in our pipes.
Fuelled by his personal experiences, Senator Mann installed the GRANDER® water revitalisation at his bakery in Vienna Liesing. All baked goods have been produced with revitalized water since then.
