A State-of-the-Art Bakery

After the restaurant kitchen was completely modernized a year ago, the renovations continued in the bakery. The pastry department has presented itself in a fresh new light since spring 2025: work surfaces, most of the equipment, floors, storage rooms – everything is new. «We were once again accompanied by the company Alig Grossküchen from Chur, an absolute professional in the renovation of catering premises,» explains Claudio Kochendörfer.

«We paid particular attention to optimizing walking routes and a clear separation of the different workstations. One example of this is the new sandwich station with refrigerated drawers where meat and cheese are stored directly at the workstation. This eliminates the need to go to the large refrigerator.»

Improved working environment
An important innovation is the ventilated ceiling with fresh air supply.. Room temperatures are now always pleasantly cool, whereas before it was often too warm.. This was particularly unsuitable for processing chocolate.. In addition, there is a new coat of paint and more natural light.. All of this ensures an optimal feeling of space and a comfortable working environment..

The second major investment went into the baking equipment. The large deck oven, practically the heart of the bakery, was replaced. The new oven is equipped with a special lift to transfer the fully loaded baking trays (up to 50 loaves of bread) to the respective decks. Previously, this process had to be done manually by two bakers; now one person is sufficient.

Other new acquisitions include a rotary oven for small baked goods, additional refrigeration units, and another proofing stop system.. The latter is important to be able to bake the various baked goods according to a precisely defined schedule..

Fewer errors
Digitalization has also reached the bakery. Baking times for the different types of bread are pre-programmed: one press of a button is all it takes, and everything runs automatically. This means that the baking process no longer needs to be manually monitored to ensure the bread comes out of the oven perfectly baked.

«Such innovations help to avoid mistakes and prevent food waste,» says Claudio Kochendörfer. The digital weighing system in the pastry department aims in the same direction. All recipes are recorded in it, and the system specifies step by step which ingredients need to be added and in what quantity.

Modern, but also traditional
«Modernization was important to maintain high productivity and remain competitive,» said the bakery owner. «At the same time, we rely on traditional craftsmanship and give the dough the necessary resting time. The quality and digestibility of our products always has top priority.»

The renovation will be completed in spring 2026: The bakery department will also receive a new ventilation ceiling. In addition, all worktables will be replaced, and the flooring, wall coverings, and all storage rooms will be renovated.

Incidentally: The bakery employs the same number of people as before, but they now have to work fewer night shifts and less overtime.