The Gasser bakery in Brixen/Bressanone is a family-run business in the truest sense of the word. Nine family members work here. With the brothers Christian, Michael, and Oliver Gasser at the centre, the family focuses on artisanally produced baked goods and high-quality, locally sourced ingredients. All the more convenient that their cousin grows his own buckwheat. His first harvest in the autumn of 2019 yielded 800 kilogrammes.

The difference in taste is significant, says Christian Gasser. That is why the business owners have been using regionally sourced raw ingredients for quite some time for numerous types of bread such as the “Regiokornbreatln” (rolls), “Regio-Roggenkasten” (rye loaf), “Regio-Früchtebrot” (fruitcake), and the shortcrust apple strudel bearing the South Tyrolean seal of quality. The rye, for example, comes from the highest area of cultivation in the Eisacktal valley in South Tyrol.

“Most of our products are made by hand. At the end of every day, you can see the results of your hard work. And that’s precisely what motivates us”, says master baker Michael Gasser. Every day, he and his team refine high-quality flours, clear spring water from Lüsen/Luson, salt, and natural raising agents such as yeast or home-made sourdough with herbs and spices including bread clover, caraway, coriander, or fennel.

This family of bakers describes itself as young, modern, and innovative. For them, that means continuing traditions in keeping with the current day and age. In future, the business therefore aims to use even more locally sourced raw materials and ingredients.