Wirtschaftsforum: Mr. Pilz, what is the story behind Backwelt PILZ?

Johannes Pilz: Backwelt PILZ produces high-quality frozen baked goods, predominantly using local raw materials. Our company is managed in the 4th generation. In 1996, my father began producing frozen dough pieces in a traditional bakery. As this business developed very well, we founded Backwelt PILZ in 2002 and a year later, we started our own production of pre-cooked and pre-baked frozen baked goods. As the first Austrian bakery company, we were certified according to the International Featured Standard IFS in 2004. Since then, we have continuously grown and further developed our technology. In 2008, we built a new production plant for pre-baked frozen sourdough breads. 70 employees work for us in three shifts. We are highly automated. This year we expect a turnover of approximately 27 million EUR. The trend is upward.

Wirtschaftsforum: To what extent do you produce?

Johannes Pilz: Our range includes 40 to 45 products. We produce up to 500,000 pieces of small baked goods and 60,000 loaves of bread per day. We can provide every product exclusively for our clients upon request. Our motto is 'Ingredients over additives' and 'Flavor through time' - we give our products the necessary time to rest and mature. This is part of our quality promise. As a pure Private Label Producer, we supply the food retail, discount stores, and gas stations. Besides Austria, we are strong in the north Italian region and also sell to Germany, Czech Republic, Romania, Slovakia, Switzerland, and many other countries.

Wirtschaftsforum: How did you get into baking?

Johannes Pilz: I was born into a classic baking family. On Sundays, I would stand in the bakery with my uncle. Later, I attended hotel management school and completed a confectioner apprenticeship. I then did a baker's apprenticeship in my parents' business. At the University of Applied Sciences in Lemgo, I studied food technology. At the same time, I helped to build up the site and wrote my thesis. That was the IFS concept. Since then, I have been working in the family business. My partner is French. She brings the French culture of enjoyment into our lives. Our daughter is now two years old. Whether she will join the company, we'll see. One must let the children make their own choices.

Wirtschaftsforum: How do you see your role in the company?

Johannes Pilz: We have a very good, young team. I want to promote the abilities of young people. I do my job with passion; my work is my life's mission. It fulfills me, even though it can be difficult and tough at times. At 25, I began building up the company. Today, I want to pass on to young people: Everything can be solved. It requires perseverance and joy in the work. When things get tough, I always have the image of the product in front of me. It also pleases me to see that the employees have done good work. With perseverance, negotiating skills, and the right people, we have managed to turn a traditional craft business into a highly modern company. That fills me with joy.

Wirtschaftsforum: What does sustainability look like at Backwelt PILZ?

Johannes Pilz: The environment is important to us. We have already implemented several sustainability projects. Since we mainly process local raw materials, our transport routes are short. Our packaging is recyclable. We use 100% green electricity. Our baked goods have the advantage that they are baked directly at the point of sale. This makes a valuable contribution to preventing food waste. In addition, we are continuously converting our fleet to hybrid or electric mobility and are currently planning a generous expansion of our existing solar power system.

Wirtschaftsforum: What makes Backwelt PILZ successful?

Johannes Pilz: We are down-to-earth and honest. Handshake quality counts for us. PILZ also stands for our core values: Professional. Innovative. Performance-oriented. Reliable.