Bread needs to be tasty and healthy. Everything else is secondary. That is the simple mission the Pichler bakery, located in South Tyrol’s Eggental valley, has set itself for all its baked goods, for everything from classic bread rolls to rustic “Vinschger Paarl” (flat double loaves) or French baguette.

That is precisely why the Pichler family and its team bakes its products using preferably locally sourced raw materials and renouncing any and all additives. That is how regional specialties such as the Regio-Roggenpaarl (rye rolls) bearing the South Tyrolean seal of quality are made. “We want to create baked goods that are healthy and authentic, tasty, and wholesome. That is what we strive for every single day”, says Reinhard Pichler.

The traditional bakery’s core values are consistency, reliability, and quality. The latter is particularly important to the family business, because quality essentially means taste and health benefits. And those are precisely the properties excellent baked goods must have.

But quality takes time, as the Pichler family knows all too well. That is why their bakery lets the doughs rise and rest longer, thus improving the products’ taste. With this approach, the family’s traditional craft business aims to prevail against the modern trend of rapid processing and mass production. That is how the bakery wants to ensure that it can continue supplying its customers artisanally made, high-quality baked goods.