The traditional Alberti bakery in Brixen/Bressanone was established in 1906 and is now run by the fourth generation; namely, Ivo Alberti. Since then, some machine or other has been replaced and some recipes redeveloped. But the good thing has remained: The bakery offers home-made artisan bread – “like in the good old days”, says Ivo Alberti. But above all, a passion for good bread has remained.
That is mostly due to the fact that baking bread is more than just a job for Ivo Alberti. “A satisfied customer who commends us and really appreciates the hard work we do at night is all the incentive and motivation that we need”, says the baker. He is also grateful for all the helping hands assisting him in baking and selling the Eisacktal valley “Breatl” bread loaves, the biscuits of whole-spelt hard bread (Dinkelvollkornblätter), Alberti whole-spelt “Minis”, or South Tyrolean apple strudel bearing the South Tyrolean seal of quality.
The quality that distinguishes Ivo Alberti’s baked goods goes all the way back to the field: “All our products are made fresh every day based on traditional recipes and using preferably regional ingredients. There is no such thing as a frozen goods chain for us”, explains Ivo Alberti. His business is all about local suppliers, short transport routes, product quality, and regionality, applying the zero-kilometres principle.
It matters a lot to Ivo Alberti that his customers know the story behind every loaf of bread. “A loaf of bread on the shelf says nothing, or almost nothing, about how it’s made.” That is another reason why he places so much emphasis on personal contact. “We don’t want to produce for the whole world. We want to be available and accessible for our local customers at all times”, says the baker from Brixen, who focuses on sustainability and human relationship.
We don’t want to produce for the whole world. We want to be available and accessible for our local customers at all times.