Since the great-grandmother founded the Ultner Brot bakery back in 1919, this family-run business has been cultivating its own natural sourdough and never abandoned the traditional trade. Since 1982, Ultner Brot has been milling wholegrain flour in its own mill and producing organic breads and baked goods. Today, around 40 employees in the quaint South Tyrolean Ultental valley are busy creating hand-made, organic baked goods.
“Top quality starts with having top ingredients”, explains Hannes Schwienbacher when asked about his business’s approach. That is why for his bread the master baker uses only the best organic grain, which is freshly milled into wholegrain flour in the bakery's own stone mill. “We add nothing to the grain and we take nothing away”, explains the manufacturer. “That way, the grain retains all its valuable nutrients.”
Ultner Brot also firmly believes that quality is achieved by preferentially using regionally cultivated grain, for example for bread types such as “Bio Original Ultner Brot” or “Bio Struzen”, which bear the South Tyrolean seal of quality. “Before a new product hits the shelves, it must fulfil the high standards of quality with regard to organic processing, and of course it has to taste good”, says Hannes Schwienbacher.
That is why almost all of the bakery’s products are made by hand. And for a simple reason: “Everything that is good should stay that way.” This approach allows Ultner Brot to offer a wide range of products featuring over 70 types of bread and baked goods. And all of it is organic.
Before a new product hits the shelves, it must fulfil the high standards of quality with regard to organic processing, and of course it has to taste good.