"BECAUSE THEY FUNCTION RELIABLY AND GUARANTEE HYGIENE IN THE SINK AREA"
The spirit of the "baker's death" is ever present. High time to recount the "baker's life". There are, of course, the small shops for which there are no successors, those in unattractive locations because villages and local communities change, and where the small bakers simply give up. But a baker's life can mean: You establish a company in 1991 – and 25 years later in the second generation, become the German Champion of the baking trade and reflect with pride on 18 branches. That's exactly how it happened for the Raisch family bakery in Calw-Oberriedt.
A baker's life can be just like this. Although it's not really entrepreneurial skills per se that made the Raisch family what it is today. Good entrepreneurs will bring in everything outside of their core competence, especially the expert. Thomas Reichenauer, for example, looks after IT Administration and Facility Management. He also oversees the eleven MEIKO door type machines on which Raisch decided, not least "because they function reliably and guarantee hygiene in the sink area", explains Thomas Reichenauer.
Some 300 to 350 lunches - plus salad and breakfast buffet - are served over the counter every day. Four chefs are at work behind the scenes, one of them in a front cooking station. The one branch became 18 and children became people: Matthias is a trained baker who carries the title of master craftsman. He is currently also undertaking a business studies course. Lena is studying media and information technology and Maximilian is a master baker, having become German Champion and hence part of the national team of bakers. That's a baker's life!
