REGIONAL AND SUSTAINABLE

The Seidl bakery and confectionery was founded almost 100 years ago, and with Michael Seidl, the fourth generation of master bakers is now contributing their expertise. The ingredients are sourced from the bounty of the Munich region: for example, the flour comes from the Dorfner mill in Steinach near Straubing, and the honey from beekeeper Paul Marzec on Ebereschenstrasse. The raw materials need time to develop their full flavor. Because everything is made by hand, this time is given to them. For example, the bread is consistently made using a long fermentation process – the time the dough is allowed to rise. This makes the bread more aromatic and also more digestible than mass-produced bread. And for 40 years, a self-developed system has been used to recover waste heat from the ovens as energy – and since the early years, solar energy has also been used.

The Gassner country butcher shop is now run with great care and love for the butcher's craft in its fourth generation.

What began in 1930 as a traditional inn and attached butcher shop in the Evenhausen district of Amerang was expanded into a chain of stores by master butcher Georg Gassner starting in 1983. Because the Gassner family places great value on quality, they source their animals primarily from farmers they know personally in the region, ensuring the animals' origin and ethical treatment.

Hence the gradual switch to straw-bedded pigs, which are kept in large barns on straw and are characterized by their slowly grown meat.

Organic? Of course! Georg Gassner was one of the first butchers in the Chiemgau region to produce organic meat and sausages 30 years ago.

Franz Engl's farm focuses on controlled free-range and barn-raised hens, and also offers organic eggs from neighboring Naturland-certified farms in the Erding region. Qualified staff ensure that the laying hens are kept according to the highest standards of expertise. A key factor in the quality is the farm's own production of the laying hen feed, which is made according to a high-quality recipe using the finest raw materials. It contains no additives, growth promoters, waste products, or animal and fish meal. All products are marketed and delivered exclusively within the local area using the farm's own truck. These short transport routes from production to consumer benefit both the environment and the freshness of the high-quality eggs.

Yes to short supply chains, high-quality goods, local value creation, and no to genetic engineering, chemical-synthetic fertilizers, and pesticides – that's the credo of the Hatzhof farm in Esting, which consciously chose organic farming in 1999. Since then, they have operated according to the guidelines of the Bioland and Naturland associations. Through sustainable circular economy practices, soil fertility is promoted, valuable food is produced, and natural resources are preserved.
Livelihoods preserved and a future worth living secured for people.

The high-quality organic milk used in ANDECHSER NATUR's milk and cheese specialties comes from certified organic farms. All of the farmers are members of organic farming associations such as Bioland, Demeter, Biokreis, or Naturland. Respect and responsibility towards people and nature are integral to the company philosophy, as is the desire to actively contribute to healthy nutrition, a clean environment, and the preservation of traditional farming practices.
For this reason, true to the motto "Keep natural natural," only organically produced and association-certified raw materials are used. Exclusively without artificial additives, flavorings, or genetically modified substances.

The Lugeder family's poultry farm is located in Neuerding, a small hamlet in the district of Altötting, about 100 kilometers east of Munich, in the Upper Bavarian hills. Three generations live and work on this family farm, where geese and ducks can roam freely in spacious barns from the day they are born.
The ducklings are moved from the farm's own hatchery to the poultry houses on their first day of life. Here they spend their first two weeks in a heated rearing barn before being moved to spacious, free-range barns on straw bedding with access to the outdoors. The ducks are fed grain produced on the farm and poultry feed consisting of grain, vegetable protein, and minerals, without any animal or chemical additives.

The Köppelmühle mill is idyllically situated between Markt Schwaben and Anzing, not far from Munich. Four generations of fishing experience and the commitment to providing sustainably produced, high-quality fish products shape the daily operations of the fishery.

The fish swim in the fresh spring water of the Sempt River and are kept in species-appropriate and stress-free conditions. All steps involved in the slaughtering process, such as holding, sorting, transport to the slaughterhouse, and stunning, are carried out as gently as possible. The freshly slaughtered or smoked fish always possess exceptional quality and a refined flavor.

At Fausto's in the Untergiesing art mill – idyllically situated on the Auer Mühlbach stream – primarily directly imported specialty coffees are roasted by hand. Characterful blends of the highest quality are created with passion.