Priorter Backstübchen fights against the death of bakers – seven days of enjoyment!

Priorter Backstübchen fights against the death of bakers – seven days of enjoyment!

A pleasant splash in the midday sun and the smell of fresh cake fill the Priorter bakery, where a group of eight cyclists from the Ruhr area are staying today. You enjoy a well-deserved break on your tour around Berlin and appreciate the homely atmosphere of the small café. Elen Treutner, who has been running the bakery since 2008, says that it is particularly lively on weekends, as cyclists and hikers like to stop by this idyllic place.

The proximity to the Döberitzer Heide and the surrounding cycle routes in particular gets the business rolling. A tempting offering tempts guests with a large selection of cakes, eclairs and homemade cream cakes. The bread and rolls are delivered from a Berlin bakery, but the freshly prepared baked goods come directly from Elen and her pastry chef, who has been supporting the team for five years.

Bakers dying in Germany

While the Priorter Backstübchen is flourishing, the traditional bakery craft in Germany is increasingly dying out. According to figures from 2014, there were only around 12,500 independent bakeries left in Germany, a dramatic decline compared to around 55,000 50 years ago. Every day a bakery closes, especially those that have not been able to adapt to the changing market. The reasons are varied:

• Standortprobleme
• Fehlende Nachfolger
• Preisdruck durch Supermärkte und Backstationen
• Steigende Energiekosten
• Beschwerden von Anwohnern

However, Elen and Martin Treutner did not allow themselves to be discouraged. They created the space almost 18 years ago to provide fresh baked goods to the Priort population, even though the bakery had to contend with a decline in customers five years after opening. The pressure on many small bakeries is increasing, but the Treutners work dedicatedly seven days a week and enjoy the interaction with their customers.

A look into the future

And what about the future of bakeries? While businesses in rural areas are suffering from declines, there are certainly bright spots: some bakeries are managing to expand and open new branches in strategic locations. The market share of the bakery industry remains constant, which shows that there is still demand - especially in the catering sector. Snacks, tarte flambée and pizza are enjoying growing popularity, and bakeries are increasingly becoming emotional meeting places in the region.

But a decline in bread sales is noticeable because household sizes are changing and bread consumption is no longer as high. From 1970 to 2012, one- and two-person households increased from 52.2% to an impressive 74.7%. So business doesn't stand still and the challenges for the bakery trade are still present.

On a small scale, however, the Priorter Backstübchen makes an important contribution to the quality of life in the region and shows that with passion and dedication, success can also be celebrated in the baking trade - even if the large number of closures paints a thought-provoking picture. The future may be uncertain, but the Treutners are determined to keep going.

For more information about the bakery situation in Germany visit Mirror Online or read more about the background Bread expert.