FRITZ Mill Bakery | In mid-July of this year, I first told you about the Fritz Mühlenbäckerei – a Munich organic bakery since 1987 – reported. Now I had the opportunity to visit Aying – 25 minutes from Munich – and take a look behind the scenes. My journey took me to the experiential production area of the Fritz Mühlenbäckerei bakery. But how is organic bread actually made? How does the gluten-free range work, and which departments does the bakery process involve? And why an experiential bakery at all? – I discovered all this and much more during my visit. Come along for the second part of my Fritz journey.
The production of the Fritz Mühlenbäckerei bakery
Fritz Mühlenbäckerei: Production in Aying
Anyone who reads my posts regularly knows that I love factory tours. Like other women in shoe stores, I could easily spend an overnight in a food production facility without getting bored. 😉 So I was really looking forward to the tour in Aying.
In this mill, the grain is crushed and ground.
Built in 2010, the Fritz Mühlenbäckerei bakery is located right at the entrance to Aying and is impossible to miss. From the empty plot of land to the meticulously planned production facilities, everything here was designed and implemented from scratch by and for Fritz Mühlenbäckerei. Even while parking, I caught that unmistakable aroma that bakeries exude. Delicious! And yet, it was already clear that this was a very special bakery, one whose entire product range is organic, as it didn't smell typically sweet like pretzels and dough, but rather a bit more "earthy and natural." So, I went straight in. Once inside the production area, there was plenty for me to discover after entering the approximately 1,200 m² facility.
Baguettes are waiting to be packed into the boxes of the individual stores.
The various departments of the organic bakery
The production process is divided into two main areas: bakery and confectionery, which are further subdivided into various departments to ensure smooth operation. The first station is the Mixing. In this room, the doughs are prepared, the ingredients are mixed, the baking ferment is added, and the sourdough starter is prepared. After that, it goes into the... Portioning. There you'll find a weigher and a "former." These are devices that portion out the exact amount of dough needed. The former, on the other hand, is intended more for pastries or pretzels and, for example, shapes longer rolls of dough beforehand, from which pretzels are then shaped by hand. Once the breads and baked goods have been shaped by hand, they go into the... fermentationspace. A loaf of bread from the Fritz Mühlenbäckerei bakery typically rests here for an average of 40 minutes before it is then moved to the Oven It comes. There are various ovens in Ayinger's production facility. These include ovens into which entire trolleys loaded with loaves can be inserted, as well as plate ovens that are loaded with rolls or loaves. For example, the loaves that are pre-baked in baskets and then turned out are baked in the plate ovens. After baking, they then go to Cooling station. Here, the loaves are turned out and removed from the molds. They are given enough time to cool slowly, which ensures a better flavor in both the crumb and the crust. Fritz Mühlenbäckerei also offers breads that are baked twice and have a kind of "double crust" (our "Fritz'87" is one example).
After cooling, the breads and baked goods are then in Packed in boxes and prepared for transport by our approximately 50 partners. The bakery delivers once a day, supplying every shop and organic market with fresh bread daily. This also applies to the constantly changing landscape. Raw material storage I was able to take a look. Raw materials such as chocolate, rolled oats, pears, plums, and much more are stored here. The flour itself, however, is stored and processed directly in the silos or produced on-site.
The „doubles“ have just been taken from the fermentation room to rest…
I especially liked the one that was visible from outside. Mill room, The mill, located right next to the mixing area, is particularly appealing. True to the name of Fritz Mühlenbäckerei (Fritz Mill Bakery), it houses East Tyrolean stone mills that grind the grain. This is also the clear distinguishing feature of the organic bakery. They determine the coarseness of the granules themselves, thus influencing the final recipe of the added flour and the specific bread recipe. This allows them to significantly improve the quality of the individual grains being ground, and naturally – unlike other bakeries – only the finest organic grains end up in the mill, where the individual kernels are crushed.
Of course, the popular items also receive special treatment. gluten-free breads and rolls. These are baked first thing in the morning, when the bakery and ovens are still completely free of gluten-containing ingredients and flour. Packaged and placed in their respective boxes, they are stored under a protective atmosphere directly in production. The eight different gluten-free breads (product line "Wellpane": "Alkaline Bread," "Farmer's Bread," "Chia-Lupine," "Oat Bread," "Potato Bread," "Quinoa-Amaranth," "Seed Bread," and "Sunflower-Teff") can be purchased in organic food stores or via the website and are all certified by the DZG – the German Celiac Society.
Delicious! Fresh organic pretzels
Also of interest: Approximately 6,000 loaves of bread and thousands more sweet and savory pastries are delivered daily. Shop orders are always received two days in advance, allowing for near-perfect production.
The bakery shop at the Ayinger production facility
What's special about the production in Aying is that it's considered Experience bakery It was designed and built with a gallery running above the production area, where customers of the bakery, integrated within the production facility, are welcome to watch the bakers at work. This means the gallery is open to you, and you can get a glimpse of the production area from up there during sales hours on Tuesdays and Thursdays. Really great! Oh, and every now and then, a pretzel straight from the oven is handed out to customers on the gallery – a little "baker's greeting." Cool, right? (Hopefully possible again soon...)
The production of the Fritz Mühlenbäckerei bakery in Aying
Further interesting information about raw materials, employees, etc.
I was also interested in how things work at the Fritz Mill Bakery. I learned that around 20 employees work simultaneously in the confectionery and bakery. The first shift starts at midnight and lasts until about 9:00 a.m., followed by the second shift from 9:30 a.m. to 9:00 p.m. Afterwards, the production area is cleaned, and then production starts again at midnight. So, while the night owls among us are just going to bed, baking is already underway at Fritz. The Fritz Mill Bakery team—including administration, order processing, production and shift managers, apprentices, sales, and production—comprises around 60 employees in total.
Here, the gluten-free bread is packaged in a protective atmosphere.
What I also learned during my visit to the production facility in Aying was that, in addition to the highest quality raw materials, time is a crucial quality criterion for an organic bakery. All of the bakery's organic products are given ample time and care during each stage of production. This applies whether the doughs are allowed to rest beforehand, in the proofing room, or during cooling. Through this emphasis on time, Fritz Mühlenbäckerei consciously determines the flavor and aroma nuances of each bread and baked good, demonstrating how a product can be improved to its fullest potential. Regional ingredients (carrots, potatoes, flours, etc.) and the deliberate avoidance of flavor enhancers also play a decisive role. Furthermore, the organic bakery specifically uses sourdough starter, which makes the baked goods and breads significantly more digestible and easier to digest.
Feeling tempted to stop by? Then head on over to Aying, or simply keep your eyes peeled and add one of the fresh Fritz loaves to your shopping basket next time you're out shopping. Enjoy!.
+++ This article was created in cooperation with Fritz Mühlenbäckerei. Thank you! +++
Contact for inquiries
Fritz Mühlenbäckerei – Munich's organic baker since 1987 Website
Shops: Rablstraße 38, 81669 Munich (Telephone: 089 482876) and Müllerstraße 46, 80469 Munich (Telephone: 089 356478500) Production: Munich Street 28, 85653 Aying (Telephone: 08095 873070)Opening hours:
Müllerstraße Monday to Saturday from 10:00 AM to 6:30 PM; Saturday from 8:00 AM to 2:00 PM; Sunday from 8:00 AM to 11:00 AM Rablstraße Monday to Friday from 7:00 a.m. to 7:00 p.m.; Saturday from 7:30 a.m. to 1:00 p.m.; Sunday from 8:00 a.m. to 11:00 a.m. Ayinger bakery sales: Tuesday and Thursday from 3:30 p.m. to 6:30 p.m.; Saturday from 7:00 a.m. to 11:00 a.m.
Pictures:
The production of the Fritz Mühlenbäckerei bakery in Aying
Baguettes are waiting to be packed into the boxes of the individual stores.
Here, the gluten-free bread is packaged in a protective atmosphere.
The „doubles“ have just been taken from the fermentation room to rest…
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FRITZ Mill Bakery | In mid-July of this year, I first told you about the Fritz Mühlenbäckerei – a Munich organic bakery since 1987 – reported. Now I had the opportunity to visit Aying – 25 minutes from Munich – and take a look behind the scenes. My journey took me to the experiential production area of the Fritz Mühlenbäckerei bakery. But how is organic bread actually made? How does the gluten-free range work, and which departments does the bakery process involve? And why an experiential bakery at all? – I discovered all this and much more during my visit. Come along for the second part of my Fritz journey.
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