The Stampfl bakery operates five locations in South Tyrol’s Eisacktal valley and the surrounding area. Only one of them is located in the city centre of Brixen/Bressanone. The owners make sure to emphasise this fact, because the Stampfl family is convinced that quality should be available everywhere and to everyone, even in the periphery – especially when it comes to essential food staples such as bread.
The bakery’s customer-centric approach is also the reason for its clear focus on quality: “We want our customers to be satisfied, so they’ll come back tomorrow”, says Christian Stampfl. That is why the bakery’s goods are made from regionally or nationally sourced raw materials wherever possible and why the family concentrates on baking traditional specialties such as “Vinschger Paarl” (flat double loaf) and South Tyrolean apple strudel bearing the South Tyrolean seal of quality.
The dough is processed using a special maturation process to ensure a full flavour. “Every day brings a new challenge because the conditions of artisanal production are never the same and must be continually adapted. When making our products, we get to unleash our full creativity”, says Christian Stampfl when asked about day-to-day work at the bakery.
The Stampfl bakery is particularly proud of the fact that it creates good, attractive jobs in economically underdeveloped areas of the valley and up on the mountain. Over the past few years, the business has focused on direct sales in order to decrease its dependence on tourism. The bakery aims to continue this strategy and open up further locations in the region.
Every day brings a new challenge, because the conditions of artisanal production are never the same and must be continually adapted. We get to unleash our full creativity.