From iba’s show floor, visitors can take a look at exciting bakeries in Germany, Greece, Iceland, Austria and the USA, and watch how artisan bread is made there.
With the new virtual bakery tours, visitors can immerse themselves in successful bakeries all over the world by using VR glasses. Concepts, work processes and the artisan bakers behind the respective business ideas will be presented in 360-degree short films. Within seconds you’ll find yourself in bakeries in Vienna, Herrenberg, Düsseldorf, San Francisco, Reykjavik and Athens.
“We sent a film team around the world to be able to screen this pilot project at the trade fair and are especially proud to show off iba’s digital competence, thanks to the latest technology,” says Claudia Weidner, iba 2018 project manager.
“It’s going to be marvellous!”
Tartine Bakery, San Francisco
Every day, long queues form in front of Chad Robertson’s bakery in San Francisco. Founded in 2002, Tartine Bakery has long been an institution in the Mission District with its baked goods, sweet specialties and snacks.
“We have a full-day bakery, cafe, restaurant, bar and ice-cream shop,” explains Chad.
“The entire production takes place behind glass. Customers can watch how everything is made and prepared.”
Baking takes place throughout the day, so there are always fresh, warm baked goods straight from the oven.
“That has become one of our trademarks.”
Sandholt Bakery, Reykjavik
Ásgeir Sandholt is the fourth generation running the Sandholt Bakery in the heart of Reykjavik. The bakery was founded in 1920 by his great-grandfather and is one of the oldest existing bakeries in Iceland. For Ásgeir, who was already flitting through this bakery as a small boy and today is one of the best bakers and confectioners in the world, heritage is an obligation.
Sandholt Bakery specialties include sourdough breads, pastries and cakes as well as homemade lemonades, craft beers and pastas.
“It is important to me that everything is made authentically and honestly, therefore, we prepare everything ourselves. Processes have not been shortened and no baking mixes are used,” he says.
Joseph Brot, Vienna
To Joseph Weghaupt, owner of Joseph Brot in Vienna, strokes are very important. In his factory, doughs are kneaded unhurriedly using stroking motions. This captures good air inside the dough. One hundred percent manual labour, organic ingredients from Austria, and lots of time and passion stand behind the concept of Brotmanufaktur (bread manufactory).
“It’s not about price, only about enjoyment and quality,” he says.
Double baking makes his bread particularly unique.
“For me, the crust is pure taste, so we bake our bread twice. This gives us a crust that stays crispy for a very long time.”
In 2009 he founded his bread manufactory. He now owns four other branches in Vienna, where he is one of the most popular bakers.
“Customers come to us saying the bread tastes like it used to. It gives me goosebumps because I know we did a good job.”
Bäcker Baier, Herrenberg
For Jochen Baier, owner of Bäcker Baier, his company, which has been going for six generations, could only survive in the baked goods market if it became a brand. So, in 2016, Baier opened a new bakery with a shop and café, which combines the 180-year baking tradition of his family with the latest technology.
Bread and bakery products are baked daily for his shops and organic markets, butchers and restaurateurs. Jochen relies on raw materials and ancient grains from the region.
“We work with one of the oldest farms in Baden-Württemberg, which grows the grain for us. Old varieties that hardly exist today”
His highlights include traditional specialties such as pretzel rolls.
Visitors can experience the iba. Virtual Bakery Tours in Hall B3, where they will set off on their journey with Oculus GO glasses. People wanting to meet the bakers in real life can go to the iba.SPEAKERS CORNER in Hall A1 on Sunday, 16 September from 3.30pm to 4.25pm.
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