Buns from the charcoal oven |
The family members enterprise defies the gas disaster–
Bautzen (Saxony) – A baker isn’t going to give a damn about the price of gasoline, which is skyrocketing, driving artisans to despair. Crostau master Jens Hoffmann (59) possibly owns the previous charcoal oven for bakers in Saxony and works by using briquettes to warmth up to 240 levels.
Hoffmann: “Because only still air in the common charcoal oven results in a great crust of bread that would make the fruitcake crumbs tremendous crunchy, I’ve under no circumstances been in the temper for a gas or electric powered model.”
Adds briquettes numerous occasions a day
His oven since 1964 provides the very best provider in the standard bakery (started in 1940) and has lots of advantages: “It in no way breaks down, I can make smaller repairs myself and the great piece is satisfied with a ton of coal every single working day. briquettes are scarce, I basically heat with wooden ”, reveals the foreman.
Of course he has to set the brown coal at 6pm, 2am and 6am, on Sundays he has to clear away two buckets of ash and soot from the pipes. But it can make small selling prices.
If a double roll fees up to € 1.10 in Dresden, it sells for 45 cents.
–These mouth watering sandwiches value 45 cents
Hoffmann: “A kilo of blended bread is offered for 2.50 euros, the poppy seed braid for 65 cents, the slice of sugar cake for 75 cents and the Dresdner Eierschecke for 1.20 euros”.
All recipes, together with the well-known pancakes, came from grandfather Alfred Hoffmann (1910 – 1997). And just like with the grandfather, the relatives works with us: wife Kerstin (58) and daughter Denice (36). The trio also operates a branch and bash services up coming to the bakery.
–The device park is as historic as its furnace
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