The “Ströck after-work bakery” opened on Landstraßer Hauptstraße six years ago. This was followed by the second branch on Rotenturmstrasse.
The focus was on traditional craftsmanship and love for the product when Johann Ströck opened his first bakery in Langobardenstrasse (Donaustadt) in 1970. Six years ago, the first “Ströck after-work bakery” followed in the third district. For the 50th birthday, the traditional bakery is now giving itself a second “after-work bakery” in Rotenturmstraße (City).
In the “Ströck after-work bakeries”, guests can look forward to special and sometimes rare types of grain, a high organic content, honest handcraft and sourdough bread with up to 48 hours of dough rest from morning to night. Exceptional breads, long-term pastries and delicious pastries are available on Rotenturmstraße as well as excellent coffee from the Alt Wien roastery and fresh, seasonal snacks for breakfast, for a business lunch – or just to start off the day.
New “organic bread” only in the “after work” branches
For the first time, guests can also taste the new “organic bread”, which will initially be available exclusively in the two “Ströck after-work bakeries”. One third of this is “organic rye pure” bread from the previous day’s overproduction, which means that less valuable food has to be disposed of. The result is a particularly tasty bread with a juicy crumb and a lot of toasted aroma that tastes fresh and juicy even after days. Baker and product developer Pierre Reboul worked on the recipe for the innovative organic bread for several months to turn old into new.
“A second ‘Ströck after-work bakery’ is the best birthday present for us. After 50 years we are building on our history and taking the next step with our new ‘organic bread’ into a sustainable and resource-saving future,” says master baker Gerhard Ströck. “With the second ‘Ströck after-work bakery’ we deliberately took our time. As with grain growing and baking bread. Our anniversary is the right time to open the next location for our guests,” added master baker Philipp Ströck.
Start again after the corona crisis
After the weeks of the Covid19 measures and in the revival of the catering trade, the family company deliberately wants to look positively into the future: “As a family company, we have the willingness and the will to question and develop ourselves. Of course, this requires a bit of courage. But together With our 1,600 employees, we are not going to let us down and are working on the future, “says Gabriele Ströck.
The new “Ströck after-work bakery” is open every day from 7 am; on weekdays until 8 p.m., on public holidays and on weekends until 6 p.m. More information on stroeck-feierabend.at/.
