Zwickau master bakers present the best nut bread in the city!

Zwickau master bakers present the best nut bread in the city!

In Zwickau, the “Saxonia” bakers’ guild recently organized the public bread and roll quality test. A total of 19 breads from different types and 21 types of rolls from 8 participating bakeries were presented. The event not only offered a platform for quality assurance, but also promoted exchange among master bakers.
Particularly outstanding was a walnut bread baked by Roman Clauß in a round tin can. The testers and master bakers present agreed that the taste of the bread was “great”. This shows how diverse and creative the bakery trade is in the region. “The bread of the year 2025” was the nut bread, which illustrates the focus on innovative recipes in the bakery trade.

The jury had to evaluate a total of 40 types of bread during the test. Great attention was paid to the breads when it came to the criteria of taste, crust, crumb and the right composition. Fortunately, 15 of the 19 breads received a “very good” grade, while 4 breads received a “good” grade. In the roll test, 16 of the 21 varieties submitted also impressed with “very good”.

Common types of bread and creative variations

Among the breads submitted, the Ruch bread with a black crust, which was baked by master baker Thomas Korb from 100% Swiss spelled Ruch flour, particularly stood out. This bread only develops its full flavor on the second day. An interesting approach that will amaze many a gourmet.
Heidi Börner also brought an innovative apple-nut bread for testing. Such innovations show how dynamic the bakery trade is and how important it is to combine traditions with new ideas.

During the qualification test it became clear that the bakery trade is one of the oldest craft activities, as Wikipedia also highlights. Various types of bread were already produced in Egypt in ancient times. In Germany, the profession of baker has been established since the time of Charlemagne. Guilds played an important role in representing the interests of bakers until the 19th century.

Criticism and outlook

Despite the high quality of the bread submitted, the event also raised questions about participation, as only 8 of 22 guild bakeries took advantage of the free testing offer. This could indicate a lack of appreciation for quality assurance in the baking trade. Head master Astrid Wesser and her colleagues therefore encourage all bakers to draw attention to the importance of such tests. A lively exchange and continuous improvement of quality are ultimately crucial for the future of the craft.

The bakery trade continues to be very important in Germany, with over 12,000 guilds and 275,200 employees. However, the best bakery can only be the one that continually adapts to the needs of its customers and focuses on quality, both in ingredients and craftsmanship. About the various secrets and techniques in baking bread, a recipe like the one from King Arthur Baking, which describes how to prepare a tasty whole grain bread, could also help. So the question remains: Who will be the next master baker?