Buergin Backery - natural and ecologically finest breads
GRANDER water is a guarantee for increased revitalisation in the natural sour dough
- A reference in the field of Bäckereien Schweiz
Bürgin Kreuzlingen
Bürgin Kreuzlingen
The greatest wish of backer master, Kurt Buergin, from Kreuzlingen, Switzerland is to guarantee his nutrition-conscious customers that the baking products made in his bakery are of the absolute highest quality. An important raw material and contributor to the quality is GRANDER water.
This fine quality is not only achieved through the use of first-class raw ingredients, but rather through the particularly long and delicate dough development, that is practised in this bakery.
Bakery chef Kurt Buergin comments:
"We are open from 6 am until the evening hours and we treat our customers with fresh baked goods. We have been using GRANDER water revitalisation now for many years. The water is not only fine to drink, but also improves the quality of our breads.
The use of GRANDER water is a guarantee for increased liveliness of the micro-organisms in the natural sour dough. It enhances the freshness and taste and helps keep the baked goods fresher longer."
Additional Info
- Homepage: Buergin Bakery