{"id":26799,"date":"2026-02-12T13:27:04","date_gmt":"2026-02-12T12:27:04","guid":{"rendered":"https:\/\/www.albris.ch\/?p=26799"},"modified":"2026-02-17T13:58:33","modified_gmt":"2026-02-17T12:58:33","slug":"the-bakery-is-state-of-the-art","status":"publish","type":"post","link":"https:\/\/www.albris.ch\/en\/die-backstube-ist-auf-dem-neuesten-stand\/","title":{"rendered":"A State-of-the-Art Bakery"},"content":{"rendered":"<div data-elementor-type=\"wp-post\" data-elementor-id=\"26799\" class=\"elementor elementor-26799\" data-elementor-post-type=\"post\">\n\t\t\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-a8e2e3e elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"a8e2e3e\" data-element_type=\"section\" data-e-type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-3dc6155\" data-id=\"3dc6155\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-daff6c8 elementor-widget elementor-widget-heading\" data-id=\"daff6c8\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h4 class=\"elementor-heading-title elementor-size-default\">Good bread requires natural ingredients, a long fermentation time, and traditional craftsmanship. Nothing has changed in our bakery in that respect. Everything else is new.<\/h4>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-a5f89f5 elementor-widget elementor-widget-text-editor\" data-id=\"a5f89f5\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p><strong>After the restaurant kitchen was completely modernized a year ago, the renovations continued in the bakery.<\/strong> The pastry department has presented itself in a fresh new light since spring 2025: work surfaces, most of the equipment, floors, storage rooms \u2013 everything is new. \u00abWe were once again accompanied by the company Alig Grossk\u00fcchen from Chur, an absolute professional in the renovation of catering premises,\u00bb explains Claudio Kochend\u00f6rfer.<\/p><p>\u00abWe 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.\u00bb<\/p><p><strong>Improved working environment<\/strong> <br \/>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..<\/p><p>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.<\/p><p>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..<\/p><p><strong>Fewer errors<\/strong> <br \/>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.<\/p><p>\u00abSuch innovations help to avoid mistakes and prevent food waste,\u00bb says Claudio Kochend\u00f6rfer. 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.<\/p><p><strong>Modern, but also traditional<\/strong> <br \/>\u00abModernization was important to maintain high productivity and remain competitive,\u00bb said the bakery owner. \u00abAt 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.\u00bb<\/p><p>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.<\/p><p>Incidentally: The bakery employs the same number of people as before, but they now have to work fewer night shifts and less overtime.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-6c28f0d elementor--h-position-center elementor--v-position-middle elementor-arrows-position-inside elementor-widget elementor-widget-slides\" data-id=\"6c28f0d\" data-element_type=\"widget\" data-e-type=\"widget\" data-settings=\"{&quot;navigation&quot;:&quot;arrows&quot;,&quot;autoplay&quot;:&quot;yes&quot;,&quot;autoplay_speed&quot;:5000,&quot;infinite&quot;:&quot;yes&quot;,&quot;transition&quot;:&quot;slide&quot;,&quot;transition_speed&quot;:500}\" data-widget_type=\"slides.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<div class=\"elementor-swiper\">\n\t\t\t\t\t<div class=\"elementor-slides-wrapper elementor-main-swiper swiper\" role=\"region\" aria-roledescription=\"carousel\" aria-label=\"slides\" dir=\"ltr\" data-animation=\"fadeInLeft\">\n\t\t\t\t<div class=\"swiper-wrapper elementor-slides\">\n\t\t\t\t\t\t\t\t\t\t<div class=\"elementor-repeater-item-8f35f97 swiper-slide\" role=\"group\" aria-roledescription=\"slide\"><div class=\"swiper-slide-bg elementor-ken-burns elementor-ken-burns--in\" role=\"img\" aria-label=\"albris_Zeitung_backstube_2026-15\"><\/div><div class=\"swiper-slide-inner\" ><div class=\"swiper-slide-contents\"><\/div><\/div><\/div><div class=\"elementor-repeater-item-f1bf721 swiper-slide\" role=\"group\" aria-roledescription=\"slide\"><div class=\"swiper-slide-bg elementor-ken-burns elementor-ken-burns--in\" role=\"img\" aria-label=\"albris_Zeitung_backstube_2026-12\"><\/div><div class=\"swiper-slide-inner\" ><div class=\"swiper-slide-contents\"><\/div><\/div><\/div><div class=\"elementor-repeater-item-f89da1c swiper-slide\" role=\"group\" aria-roledescription=\"slide\"><div class=\"swiper-slide-bg elementor-ken-burns elementor-ken-burns--in\" role=\"img\" aria-label=\"albris_Zeitung_backstube_2026-31\"><\/div><div class=\"swiper-slide-inner\" ><div class=\"swiper-slide-contents\"><\/div><\/div><\/div>\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<div class=\"elementor-swiper-button elementor-swiper-button-prev\" role=\"button\" tabindex=\"0\" aria-label=\"Previous slide\">\n\t\t\t\t\t\t\t<i aria-hidden=\"true\" class=\"eicon-chevron-left\"><\/i>\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<div class=\"elementor-swiper-button elementor-swiper-button-next\" role=\"button\" tabindex=\"0\" aria-label=\"Next slide\">\n\t\t\t\t\t\t\t<i aria-hidden=\"true\" class=\"eicon-chevron-right\"><\/i>\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-6bc2e8f elementor-widget elementor-widget-text-editor\" data-id=\"6bc2e8f\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p class=\"p1\"><strong>Fresh, friendly and functional <\/strong><br \/>Working here is fun: Annina Walther in the completely renovated confectionery .<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>","protected":false},"excerpt":{"rendered":"<p>F\u00fcr gutes Brot braucht es nat\u00fcrliche Zutaten, eine lange Teigruhe und traditionelles Handwerk. Daran hat sich in unserer Backstube nichts ge\u00e4ndert. Alles andere ist neu. Nachdem vor einem Jahr die Restaurantk\u00fcche von Grund auf modernisiert wurde, ging das Renovieren in der Backstube weiter. Die Konditorei-Abteilung pr\u00e4sentiert sich seit Fr\u00fchling 2025 in frischem Gewand: Arbeitsfl\u00e4chen, die [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":26801,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[],"tags":[],"class_list":["post-26799","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.3 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Die Backstube ist auf dem neuesten Stand - Hotel Albris Pontresina<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.albris.ch\/en\/the-bakery-is-state-of-the-art\/\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Die Backstube ist auf dem neuesten Stand - Hotel Albris Pontresina\" \/>\n<meta property=\"og:description\" content=\"F\u00fcr gutes Brot braucht es nat\u00fcrliche Zutaten, eine lange Teigruhe und traditionelles Handwerk. 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