Bakery and Patisserie Schwarze

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Bakery and Patisserie Schwarze

In 1921, master baker Max Schwarze and his wife Marta founded the main store in Bennewitz. The company survived inflation and World War II. After the war, Max Schwarze supplied the surrounding villages with bread, rolls, and cakes. His business philosophy: Good ingredients, good craftsmanship, reasonable prices.

In 1953, his son, master baker Karl-Heinz Schwarze, and his wife Irma took over the business. The company survived the GDR without losing its independence. With its products, Schwarze won several gold medals. His egg custard cake became a Bennewitz specialty. His grandchildren still bake it today.

Each of our products is handmade. However, we still keep up with the signs of the times. Machines such as dough mixers, dough dividers, and stone ovens - to name just a few examples - make heavy physical work easier without compromising the quality of our products. The dough for bread and rolls is given time and rest to develop flavor naturally, without additives. Baking the perfect bread is craftsmanship. It requires finesse and skill.

We process fresh milk from the farm daily, and the grain for our flour comes directly from the fields in our https://baeckerei-schwarze.de/region. For our products, we only use select and high-quality raw materials.

https://baeckerei-schwarze.de/

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