Tradition and Solar Power
Interview with Johannes Pilz, Managing Director of Backwelt Pilz GmbH
In Germany, bread is recognized as intangible UNESCO World Heritage. There are more than 3,000 varieties available locally. The bread culture in neighboring Austria also has a long history. A prime example is Backwelt Pilz from Schrems, which has been combining traditional baking craftsmanship with the most modern production technology for 120 years. The Waldviertel family business places great emphasis on quality, regional value, and sustainability.
Wirtschaftsforum: Mr. Pilz, you grew up in the baking industry, are now the managing director of the family business, and have known it since its beginning. What is special about Pilz Baking World?
Johannes Pilz: In Pilz Baking World, time-honored methods meet modern production processes and artisanal refinement. In this way, we produce baked goods of the highest quality and best taste.
Wirtschaftsforum: Can you elaborate on that?
Johannes Pilz: We work with recipes that have been passed down for generations and regularly develop new products that are tailored to the desires and needs of our customers. Wherever possible, we avoid using additives.
Furthermore, we are always on the lookout for new trends and continually work with new ingredients such as protein-rich legumes. The strict adherence to nutritional criteria such as salt and/or sugar reduction and the preservation of the natural taste experience are top priorities within the product development process.
Wirtschaftsforum: To keep up with the trends of the time, certain prerequisites must be met in production. How is Backwelt Pilz positioned in this regard?
Johannes Pilz: We work with state-of-the-art technology and highly automated processes that allow us to flexibly respond to the desires of our customers. In the production of our products, we adhere to high quality standards to meet today's market requirements and those of the future.
Wirtschaftsforum: What products currently dominate the assortment of Backwelt Pilz?
Johannes Pilz: Our portfolio includes about 60 high-quality frozen baked goods that are finished directly at the point of sale. Of these, about 45 are permanently in the assortment, the rest are seasonal or promotional items. Quality is a matter of honor for us! We therefore rely on selected, preferably regional raw materials and produce a large part in organic quality. As a company from the Waldviertel region, we place special emphasis on local rye cultivation, which has a long tradition in the region. Last but not least, we give the doughs enough time to increase their digestibility and guarantee their unique taste.
Wirtschaftsforum: The use of regional ingredients and short transport routes speak to a sustainable work method. What role does sustainability play at Pilz Bakery?
Johannes Pilz: For us, sustainability is not just a trend, but a conviction that we have been living at various levels for many years. For example, we have planted 60 large trees on our company premises and created a bee meadow and an orchard. Together with our raw material suppliers, we promote soil building measures. Additionally, we have switched all our lamps to energy-efficient LED lights and fully rely on green electricity. Furthermore, we have installed a photovoltaic system with a total output of 1,500 kWp and a collector area of about 6,900 m2. With this, we cover approximately 30% of our annual electricity needs ourselves, and on sunny days, we are even able to work completely energy self-sufficient. We also rely on e-mobility for our vehicle fleet and have created a total of 12 charging stations. This year, a new project was launched, which allows our employees to acquire company bikes with tax benefits. Many have already taken advantage of this opportunity and now come to work in a climate-friendly way with e-bikes.
Wirtschaftsforum: What will the future hold for the company?
Johannes Pilz: We will continue to work closely with our customers and evolve together with them. Currently, we are planning an expansion of our building as well as the establishment of new production lines. In doing so, we will continue to adhere to the highest quality and hygiene standards. To stay competitive, we continuously optimize our production processes to meet future market requirements. However, our fundamental values remain unchanged: Backwelt Pilz stands for a connection with nature, sustainability, and vitality – principles that are perceptible in every bread and pastry. Each of our products also contains a bit of solar energy.