Lena Kirstein: Master baker takes over family tradition in Lehnin!

Lena Kirstein: Master baker takes over family tradition in Lehnin!

Exciting things are happening in the small, traditional Kirstein bakery in Rädel: seven generations of hands-on bakery skills are not enough, because the next entrepreneurial orientation is just around the corner. Lena Kirstein qualified as a pastry chef at the age of 24 and plans to take over the family business from her father Lutz Kirstein, which has existed since 1878. This would mean she would lead the business into the sixth generation. However, the handover process is no walk in the park and can take five to ten years, as Lutz reports. In order to make his company fit for the future, he has already brought in a management consultant and ensured that the reins are handed over to the right hands.

But before that happens, Lena had an exciting path ahead of her. She recently passed her master's degree, in July 2023, and has demonstrated her skills in the bakery and in business management topics. The master course was intensive and lasted three and a half months, during which the training of apprentices was also discussed. In addition to the practical work, Lena learned to create impressive displays out of chocolate and sugar, including a delicate peacock. Her test work included, among other things, petit fours and eclairs as well as a cake that reflected being a cheerleader in all its glory.

Challenges and perspectives

But the Kirstein bakery is not just about tradition and mastery. Lutz Kirstein always keeps an eye on the challenges of the bakery trade: “High wage costs, competition from supermarkets and rising energy costs are affecting us,” says the 60-year-old master baker. The family business currently produces around 500 loaves of bread, 6,000 rolls and 50 trays of cakes on weekdays, with a growing number of up to 10,000 rolls on weekends. Such production figures require good personnel - no wonder that there are vacancies, especially for skilled workers.

The bakery industry as a whole is struggling with falling numbers: the number of craft bakeries in Germany has fallen from 15,000 to just 8,500. The Central Association of German Bakers' Guilds Germania, founded in 1874, fights to improve the conditions for bakers. It reminds us of the need for cohesion in the baking family, while the need to adapt and innovate becomes clearer. “The challenges lie in the details, and history shows that we have to learn from crises,” is the motto. On the occasion of the 150th anniversary, a chronicle is being created that explains the turbulence of the profession and at the same time emphasizes the importance of strong associations.

The role of master training

The importance of master training is not only reflected in the Kirstein bakery. According to the master's examination regulations, the examinations are divided into four parts. The first part is the practical examination, followed by theoretical subjects that include technological, business and pedagogical knowledge. This comprehensive training is essential in order to meet the quality standards of the industry and to develop the next generation in a solid manner. The master training also helps the Kirstein bakery to meet the high demands of customers and lead the craft into the future.

Looking ahead to the next few years, it remains to be seen how the two Kirstein generations will steer the bakery through the challenges of the market. One thing can be said with certainty: the love for craftsmanship and the tradition that is lived in the Kirstein bakery is unmistakable and will continue to exist in the future.