Kranich - bakery and coffee house - a name, a term that is known far beyond the borders of St. Peter am Ottersbach. Known for quality baked goods, delicious pastries and cakes for every occasion, as a popular meeting place for the young and young at heart and as a fan center of Sturm Graz.
This temple of pleasure, the fine bakery with attached coffee house, opened by Kurt and Monika Kranich, has existed since 1991. The innovative master baker focuses on quality and regionality - thus only regional raw materials are processed in his high-quality products, such as grain and flour from the local Niederl mill, which has been awarded the Styrian coat of arms.
The Kranich bakery attaches great importance to regionality, i.e. the processing of products that are produced in the surrounding area. "We have always been committed to quality and regionality!" says Kurt Kranich, thus fulfilling the motto of the AMA craft seal "From the region, for the region, with the region" with life.
This combination of regionality and traditional craftsmanship led to the award of the AMA seal of quality in 2013. This makes the Kranich bakery the first and so far only company to receive this honor with the AMA seal of craftsmanship in Styria. Once a year, there is a company inspection to maintain this certification, with special attention paid to the origin of regional products. Since the majority of Kranich's baked goods are homemade, from weighing to the finished product, the traditional and regionally typical specialties, this certification as an AMA craft enterprise is log and recognition for the bakery!
Master craftsmen, skilled workers, journeymen and apprentices are employed in production and grant with their professional competence a consistent quality of the products. In the meantime, Alexandra, the daughter of master baker Kurt Kranich, has also completed her training as a confectioner and will subsequently learn the bakery trade. This guarantees continued success: only this year, 5 gold, 4 silver and 3 bronze medals were won again at the international bread competition.
The success of Kurt Kranich's various types of bread is based on the in-house production of the sourdough, the long-term management of the dough and a great deal of love for the art of baking! This is how the unique taste and digestibility of the bread is created, because the dough is allowed to ripen for up to 16 hours and therefore came still contains FODMAPs, which are considered possible triggers of digestive problems. This way of processing the best ingredients from the region plays a major role in the production of healthy and high quality breads that taste good!