Füger Handmade (Steinach)

Services:

• Handmade
• Barrique Bread
• Bodensee-Glacerie
• Fügers-Bäckerzmorgä
• Lake Constance Experience Gastronomy

A family writes baker history

Nestled between Lake Constance and the Säntis lies the beautiful community of Mörschwil. In 1850, the history of the Füger family began with the bakery and restaurant on the Kirchplatz. Over more than 160 years a family business developed, which has anchored itself in the Lake Constance region. The Füger bakery is the work of the entire family, which has invested in the future with vision and entrepreneurial courage over all these years. Over five generations

clear values and goals have been exemplified - hospitality, passion and, at the same time, the highest demands on the quality and profitability of the business. The success of the bakery is based on the work of more than 50 employees, who 365 days a year

with a lot of commitment and heart blood your work for our customers and guests. A lot has been invested in sustainability in recent years. Geothermal energy and heat recovery are our own energy sources that provide heat for heating and water.

**The sixth generation in the starting blocks ** Four sons - Dominik, Fabian, Raphael and David.

Dominik is a trained landscape gardener. He works for the Geschwiler company in a managerial position in the civil engineering department.

Dominik assists us with large catering events and advises us on construction projects. His wife Erika supports us in

part-time with professional office work.

Fabian is a trained baker-confectioner with a completed professional examination (Richemont Competence Center in Lucerne).

He is Kp Kdt of Train Column 13 and will manage the new business in Steinach from the first of June.

Raphael is a trained cook and completed an additional apprenticeship at Confiserie Sprüngli in Zurich. Currently he enjoys the

years in the professional world. He will also join us in the medium term.

David, as a trained catering specialist and winner of the SwissSkills 2014 - participant in the WorldSkills 2015 in Sao Paulo (Brazil) is currently conquering the gastronomy world in Alsace, where he works with the Häberlein family - Auberge de I`II.

According to the motto - you have to love yourself to serve others - the juniors will continue to write history.

TRY OUR 8 DELICIOUS HANDMADE BREADS!

• Mountain Root - a multi-seed bread with a very juicy, aromatic crumb.

• Bread delight... Stimulated by the Lake Constance image in our restaurant, the malty, silky and lovingly made dough ferments for 16 hours in barrique wooden barrels. The grain coating of the breads creates a crunchy chewy sensation in the mouth, which feels harmonious on the palate.

• Steinacher - a nutritious Ruchbrot. Bread - pleasure... The long resting of the dough also benefits our "Steinacher" which is made of wheat flour, Lake Constance water, baker's yeast and salt. Due to the acid formation, the expansion of the dough structure is rather minimal, which results in a rich, juicy crumb after baking. The sugars, which find enough time to form optimally during the long rest of the dough, give the "Steinacher" its intense crust color.

• Mühlibrot - made from wheat spelt wholemeal flour. Bread - pleasure... From our own grain mill, the wheat and spelt grains are carefully ground fresh every day for the daily needs. In the afternoon the mill dough, consisting of Lake Constance water, yeast, salt and flour is kneaded. In the wellness room for our doughs, the dough rests for 16 hours until it is worked up and baked by hand into a fine Mühlibrot.

• Bodenseebrot - a mixed wheat and rye bread with a fine-pored, silky crumb. Bread - indulgence... Wheat flour and rye flour combined. A harmony of exquisite flavors, which form over 16 hours in our "wellness room for doughs" and develop into the finest toasted aromas in the oven. The well-baked bread produces a slightly rough mouthfeel.

• Rye Spelt Bread - a wheat-free dark rye spelt bread, ideal for customers who do not tolerate wheat flour. Bread - Indulgence... Embedded in a mild acidity, the expressive and juicy cereal grains (wheat-free) shape the character of a pithy, spicy and moist crumb of our rye-spelt bread.

• Bürlibrot - a half-white bread with an airy, irregular crumb. Bread - pleasure... Zyt neh " is the keyword in the dough production of our Bürlibrot. Because only with the gentle but pronounced kneading phase, we get an optimal dough stability with this soft wheat dough. The oven is in top form when our Bürlibrot is baked only briefly but very hot, crispy.

• Husbrot - a mixed wheat-rye bread, which with our own sourdough creates a true experience of pleasure. Bread - pleasure... The pronounced acidity of the dough and the spiciness of the in-house sourdough, with a hint of Lake Constance breeze, give our Husbrot a unique character. The double baking time results in an unforgettable taste of the juicy, moist crumb.

• Füger's Butter Zopf - made from fresh milk, eggs and butter. Zopf - indulgence... The silky, fine butter plait dough is gently kneaded from regional ingredients. For more than 10 hours the butter plaits rest in the wellness room and form an aromatic, buttery taste experience. The sunny yellow and lightly browned crust as well as the lively color round off the pleasure of the Füger - Zopf.