Baking for freshness

The high art of baking – revealed

“Mmmh! This cream torte is delicious! Did you make it yourself?” That’s the kind of question we like our customers to hear. After all, our Cream Desserts and Bakery Products are meant to taste as good as home-made. That’s what our work is all about. But there are two major differences: for one, our Frozen Desserts save you a lot of work. Just buy them, then defrost or bake them. That’s all you need to do! With the exception of our typical German Strudels, all our products are ready-baked and good to eat as soon as they’ve defrosted. The second advantage is that our frozen desserts turn out perfect – every single time!

When it comes to baking, we take our time …

Do you love cream? We certainly do. That’s why it features in so many of our products. Every litre is freshly whipped for supreme consistency, appearance and flavour. With daily output totalling 80,000 litres, keeping up such a high standard is an impressive achievement. So how do we do it? Well, after more than 30 years in the business, we certainly have our secrets – the sweet secrets of our bakery, Conditorei Coppenrath & Wiese.

One thing we’re less secretive about is production, most of which we’ve deliberately kept in-house. From our sponge mixtures and shortcrust pastries to our fruit preparations, we make every part of our products ourselves. Our own peeling machine freshly prepares the apples for our delicious cakes batch by batch. And when it comes to baking, we take our time. The various doughs for the bread rolls we sell in Germany and Austria ferment and mature for as long as it takes for their quality to develop to the full – just like in the old days. Then, when the time is right, they make their way down our automated bakery line, which is several metres in length. This bakes them to perfection for just as long as you would at home.

Skilled hands and a passion for detail

Baking is a question of skill. We stir, mix and knead just as we would if we were baking at home. The only difference is that we work on a larger scale and under the watchful eye of a computer-aided monitoring system. Much of our work is still done by hand: we lay out our shortcrust pastry bases by hand; we take care as we layer our sponges; we take the time to spread the cream flat with a spatula; and our skilled hands finish our Black Forest Gateaux and Stracciatella Cherry Tortes with sprinkles of chocolate and delicately positioned fruits. After all, to see is to desire…

Our complete product range is crafted in our own bakery, which is located in the small town of Mettingen, not far from our head office in Osnabrück, Northern Germany.

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