The “Kroon” was in the oldest bakery of Vienna and looked over the shoulder of Andreas Maderna. The company is in full swing – what is missing are the specialists who tackle.
The Grimm Bakery in the heart of the city center is the oldest bakery, which was used in 1536. Andreas Maderna is the 23rd master baker who has been working in the historic cellar safes day and night since 2001.
The oven tubes and dough net machines are currently in full swing. Because the Easter company is in full swing. A popular classic: the Osterpinze. In the days for the most important festival for the Christians, the “Kroon” was allowed to look over his shoulder for the Christians in the production of the germ dough cookies. With experienced tools he first prepares the dough and also tells about his company.
“I have been a baker for 40 years and couldn’t imagine a better work because a sense of performance appears immediately in my work,” says Maderna. And how does the company go from an economic perspective?
Smaller reach due to lack of staff
“It is currently a challenge, but there are always good years and bad, you just have to be able to do well. In strong years I can’t put the money in my own pocket and live in a hurry and braus, I have a responsibility towards my employees,” said the experienced baker. The increased energy prices are much less concerned than the shortage of trained employees.
“I can compensate for energy costs, but not the missing hands that are decided in the profession,” says the 58-year-old. He has many vacancies, looking for employees from sales to production, but the search is difficult. This even goes so far that individual products such as the Punch donut had to be removed from the range because the effort is too great. He also has a customer list for the first time.
Is the bakery profession so unattractive? “The labor market has changed, there are so many new professions, few do the internship immediately after school, on the second path of education it looks different.”
In any case, the Grimm Bakery will exist even longer, because luckily his son takes over the company.
90 hours of working in the Holy Week
Back to the Easter industry: In order to be able to deliver all orders on time, Madern spends 90 hours a week in the bakery in the Holy Week. The result pays, the Osterpinze and the other products such as the Biscuit Lamb and the Ham in the bread dough disappear like hot cakes, the price of 3.10 euros for a pines do not illuminate. After all, everything is in organic quality. If you want to try a Easterpes, you will find the recipe at the top. Good strokes!
Source: Krone
I’m Ben Stock, a journalist and author at Today Times Live. I specialize in economic news and have been working in the news industry for over five years. My experience spans from local journalism to international business reporting. In my career I’ve had the opportunity to interview some of the world’s leading economists and financial experts, giving me an insight into global trends that is unique among journalists.
