Philosophy
A commitment to superb taste
Baking is not just an empty word, but rather a commitment to our customers. Our home-made sourdough forms the basis of naturalness, refined only by natural rock salt. All our breads are made from this natural sourdough. This creates the unique and full-bodied taste of our wholesome and authentic natural breads.
As it is important to us to use natural raw materials from the region, we purchase the flour from the nearby Wieshofer Mill in St. Johann in Tyrol. We do not use any artificial additives … only the finest ingredients that the Pinzgau region has to offer.
FRESHNESS begins in the morning.
We are known for the freshness of our products. For this, we bake on 7 days a week. And allow the dough sufficient time to rest every day.
This requires meticulous planning and management:
The master bakers produce the raw dough pieces. Next, the yeast unfolds its effect in the fermentation room at temperatures of 4–6°C. There, the dough can rest and mature for up to 20 hours. And then, freshness can begin.
Home recipes
How does the master baker measure good taste? The team and the family continuously sample the products, try new things and even venture into new combinations and creations. Quality our customers can rely on.
Crunchy sweet masterpieces from Ensmann:
We are both a bakery and pastry shop. We share the appreciation for food and nature. When the dough rises in the oven, it warms our heart!
During the night, we weave and braid, in the morning, we stir and decorate – all handmade by masters.
Friendly staff, strong commitment of the entire family and the enjoyment in what we do can all be felt by our customers and ensures that these are satisfied.
At the end of the day, our firm commitment is: We wish to treat you when you take the bread and cake specialities home or when you enjoy them in our coffeeshop.
