Traditional baker in Berge: Michael Pingel brings a breath of fresh air!

Traditional baker in Berge: Michael Pingel brings a breath of fresh air!

In the small community of Berge, tradition is very important. Under the motto “Mountains have a future”, the Schumacher country bakery, which has existed for over 100 years, is taken over by Michael Pingel. So reported Northern Courier. Mayor Susanne Scherfke-Weber emphasizes the importance of traditional businesses like this, which form the backbone of the local community.

The bakery, founded in 1907 by Johann Hansen, has made a name for itself thanks to Ulf Schumacher in the third generation. Michael Pingel, who was born in Perleberg and grew up in Berge, would like to continue this tradition. After extensive training at Bäcker Höfler in Perleberg and 19 years in busy Hamburg, Pingel is now ready to bring his own style to the bakery.

New ideas in familiar structures

The Schumacher bakery produces between 80 and 90 mixed breads, 400 rolls and a variety of cakes every day. Pingel speaks of his work as “love for craftsmanship, for edible art.” And in order to meet the wishes of customers, there will also be Hamburger Franzbrötchen in the range in the future. In the run-up to Christmas, customers can also look forward to dominoes and stollen pastries.

The sales van, which drives different routes every day - even to Putlitz - brings the baked goods directly to people. “I receive great support from my employees during the induction phase,” emphasizes Pingel, who was recently able to attract a new employee through word of mouth, while Rosemarie Kapell will begin her well-deserved retirement after 40 years.

A look outside the box

But the local art of baking doesn't just stop within the borders of Berge. A particular example of the revival of traditional craftsmanship is the Sofi initiative, a collaboration between the international Slowness team and the Danish chef Frederik Bille Brahe. Sofia has set itself the goal of promoting the craft tradition of baking and remedying the disadvantages of industrialized food production. The philosophy behind Sofi is based on the principles of slow movement and emphasizes craftsmanship, excellent ingredients and sustainable production methods.

With a focus on regional grains from small farmers in Northern Europe, Sofi follows a line that complements Pingel's own aspirations in country bakery. Local tradition and high-quality products go hand in hand and bring a breath of fresh air to the region's bakeries.

The community of Berge can look forward to an exciting time in which old traditions will be revived and the Schumacher bakery will continue to be the epitome of high-quality baked goods and regional enjoyment.