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Bernbacher Noodles: Truly Bavarian, truly delicious! – On average, every German eats eight kilos of noodles per person per year, and without hesitation, I would say that I definitely exceed this theoretical figure and tend more towards Italian statistics, with a whopping 25 kilos of noodles per person per year. Noodles are simply fantastic and I always enjoy them – whether in a casserole, with sauce or pesto, as a little energy boost between meals, or simply tossed in a pan with a little oil and herbs.
When it comes to shopping, I prefer to buy regional products, even pasta. The quality, the taste, and the overall experience have to be right for me, and so when it comes to pasta expertise, delicious food, and a wide variety of options, there's only one answer: Bernbacher pasta. Produced regionally in Bavaria using only Bavarian ingredients, always delicious, and with a guaranteed success rate, Bernbacher pasta has been winning me over for many years. That's why I'm excited to take you on a three-part journey through the history, production, and product range of Bernbacher in this series.
The Bernbacher family in the bakery dating back to 1905
Bernbacher Noodles – how it all began…
The fascinating story of Bernbacher dates back to 1684 – over 300 (!) years before I was born. As early as the 17th century, miller M. Bernbacher began producing pasta in Weilheim, Upper Bavaria. 115 years later, in 1898, his successor, Josef Bernbacher, was already selling the first homemade Bernbacher ribbon noodles in his own bakery. After the First World War, in 1918, his son took over pasta production, while Josef Bernbacher Sr. remained dedicated to his bakery.
To have enough space for pasta production, manufacturing was moved to Trudering in the 1920s (…my current home, that can't be a coincidence ;-)…). The company grew, and ten years later Bernbacher moved again, this time to Tassiloplatz in Munich – a former bread factory. The move in the 1930s also marked the beginning of the name for today's Bernbacher pasta. Previously, the pasta had been sold under the brand name "Drei Kronen" (Three Crowns), but in 1935 the first "genuine Bernbacher pasta" came onto the market. At the same time, Bernbacher continuously expanded and improved not only its know-how but also its technical equipment for pasta production.
This is what the storage of Bavarian raw materials looked like in 1947.
Hard times followed for Bernbacher, and despite the near-total destruction of production during World War II in 1943/44, the company was rebuilt after a standstill of several months and continued operating under extremely difficult conditions in a temporary roof structure. In 1951, the Bernbacher brand was "reborn," and instead of the previous loose distribution of pasta from earlier years, the so-called "packaged goods" were reintroduced – meaning people could once again buy Bernbacher pasta in stores. Fun fact: 1951 was also the first year in which a pasta manufacturer in Germany dared to advertise on the radio – suddenly everyone knew the Bernbacher brand, and the increasing success and demand for the popular Bernbacher egg noodles continued to rise steadily.
Up until 1958, Bernbacher had to purchase additional land and expand its facilities several times, as its reputation grew and it now offered pasta distribution throughout Bavaria. In the 1960s, further premises (administration building, laboratory, raw material silo, etc.) and floors were added to the Bernbacher site, and the pasta manufacturer continued to grow. Then, in the 1970s and 80s, a larger location was needed once again, and the company moved lock, stock, and barrel to the former German Federal Railway site on Balanstrasse. At the same time, the company continued to think innovatively and progressively, and its production machinery was upgraded to the latest technological standards.
Bernbach egg noodles were packaged here around 1955.
Bernbacher since the 1990s to the present day
The pasta business was thriving, and by 1991, Bernbacher was entering its fourth generation. Reiner Willmann and Anton Bernbacher Jr. took over the management of the family business. At that time – I was just five years old 😉 – Bernbacher was already producing over 2,500 tons of pasta per month. I couldn't even manage that much! 😉 By 2013, Bernbacher had celebrated nearly 80 years at its Tassiloplatz location, and capacity limits had finally been reached. Under the leadership of the fifth and current generation – Katrin Bernbacher and Tobias Willmann – one of the most modern pasta factories in Europe was built in Hohenbrunn near Munich after a 16-month construction period. With this new building and expansion, Bernbacher aimed to ensure that it would continue to be, and remain for future generations and employees, an innovative, reliable, and, of course, sustainably producing company.
The current Bernbacher site in Hohenbrunn near Munich
Today: The Bernbacher pasta factory in Hohenbrunn
The plan worked! Today, Bernbacher produces our pasta on over 20,000 square meters of land just outside Munich, adhering to the highest technical and hygienic standards. This modern pasta factory allows for seamless control of all processes and efficient, flexible production of pasta in a wide variety of shapes. The Hohenbrunn-based company also boasts an adjacent high-tech warehouse. There, raw materials and finished products undergo rigorous quality control, ensuring that only absolutely flawless pasta ends up on store shelves and in our kitchens.
As I have described in detail, Bernbacher has stood for high quality and the finest ingredients from the very beginning. The result is truly delicious, regionally produced pasta made from Bavarian ingredients that simply tastes great. What once began as a small bakery is now the 18th oldest company in Germany and a family business with 120 employees in Bavaria, producing around 30,000 tons of pasta per year.
Have you ever seen a vintage hydraulic pasta press?
Bernbacher Noodles – what to expect in parts 2 and 3…
Fascinating, isn't it? – I always find it incredibly inspiring when people don't let anything deter them from their goals and projects, and keep fighting even when faced with obstacles. Bernbacher is one such company in my opinion, and that's why we can enjoy their delicious pasta in so many varieties today.
In the next article, following the story, I'll introduce you to the Bernbacher noodle range. What varieties and types are available? Which variety is best suited for which recipe, and what makes the noodles so delicious and unique? – I'll tell you where you can buy Bavarian Bernbacher noodles, the fascinating stories behind each variety, and what you can look forward to in the future on the Bernbacher noodle shelf.
The current management of the family business Bernbacher is in its 5th generation.
The third part allows me to visit the Bernbacher pasta production facility and take a look behind the scenes. You know that factory visits are like Christmas and my birthday rolled into one for me, and I'll be exploring questions with you, such as "How is a new type of pasta actually created?", "What do you have to pay attention to during pasta production?", and "Why is it worth buying Bavarian Bernbacher pasta?"„
Look forward to it, I'm really excited! Until then: Enjoy your pasta!
+++ This article was created in cooperation with Josef Bernbacher & Sohn GmbH & Co. KG. Thank you! +++
Josef Bernbacher & Sohn GmbH & Co. KG
Bernbacher noodles from BavariaLise-Meitner-Straße 5, 85662 Hohenbrunn
Details: Bavarian noodles from the finest family tradition since 1898;
„"The Good Ones", "Bella PASTA", "Organic Spelt Pasta", "Whole Wheat Pasta", "Pesto and Sauces", "Semolina Dumplings"“
Bernbacher Noodles – Website Contact Bernbacher
Pictures:
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- Bernbach egg noodles were packaged here around 1955.
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- The Bernbacher family in the bakery dating back to 1905
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- This is what the storage of Bavarian raw materials looked like in 1947.
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- The current management of the family business Bernbacher is in its 5th generation.
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- Have you ever seen a vintage hydraulic pasta press?
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