Bread with the Taste of Tomorrow
Interview with Andreas Swoboda, Managing Director of BIO BREADNESS GmbH
As part of the Pandriks Group, BIO BREADNESS in Fulda, Germany works closely with the Dutch sister company Pandriks Bake Off B.V. to produce organic bread that is distinguished by quality, taste, and authenticity. Both partners share a common philosophy: the use of 100% natural ingredients, traditional methods such as a 24-hour sourdough fermentation, and baking in a stone oven, as well as a consistent commitment to sustainability throughout the entire supply chain. For Managing Director Andreas Swoboda, this is not just a business model – it is a personal conviction based on responsibility.
Wirtschaftsforum: Mr. Swoboda, BIO BREADNESS is experiencing remarkable growth. What is your recipe for success?
Andreas Swoboda: Our goal from the beginning was to combine the best of tradition and innovation. We want to make organic bread that really tastes good and is made from pure, natural ingredients. This is not only a business strategy but also a deeply personal mission. I am firmly convinced that organic products must be more than just a label – they should be accessible, honest, and truly enjoyable for everyone. This conviction is shared by our entire team – as well as our partners who are also committed to meaningful and sustainable food. It is about building a future where respect for people and the environment is at the core. For me, this mission is closely linked to my values and our responsibility towards future generations. We want to inspire people to appreciate real bread beyond trends – because true quality and taste are timeless.
Wirtschaftsforum: How do technology and traditional methods combine in your processes to ensure quality?
Andreas Swoboda: We rely on traditional craftsmanship such as our 24-hour sourdough fermentation and baking in long stone ovens. This provides the intense aroma, airy crumb, and crispy crust for which our bread is known. Modern technology helps us maintain this quality at a consistently high level and on a larger scale. Automation, for example, supports us in logistics and storage – such as in our fully automated deep-freeze warehouse in Meppel with 14,000 pallet spaces. At the same time, it allows us to focus human energy on the steps that require real care. This balance is essential – quality must never be compromised. Technology serves our core values: quality, transparency, and sustainability. The combination of artisanal baking and intelligent infrastructure allows us to meet increasing demand while maintaining our responsibility for sustainable production.
Wirtschaftsforum: How do you manage to also attract people to your bread who normally do not buy organic products? And what role do your agricultural partners play in this?
Andreas Swoboda: Taste is our strongest argument. Many people choose our bread simply because it tastes excellent – regardless of whether they otherwise buy organic or not. Our authentic flavor and the 100% natural ingredients speak for themselves. On the supply side, we work closely with farmers and offer them reliable and fair purchasing agreements. In doing this, we support sustainable agriculture, the protection of biodiversity, and trust within the supply chain. These partnerships are very important to us – from the field to the bakery, everyone should benefit. This personal connection and sense of responsibility are central to our way of working. We see ourselves as part of a larger ecosystem, in which every link counts. Supporting the farmers also ensures the quality of the raw materials and strengthens the local economic cycles – this improves the entire value chain.
Wirtschaftsforum: Sustainability is a major issue in the food industry.
Andreas Swoboda: Sustainability must be tangible and integrated into every process. We look at every detail - from raw materials to energy consumption to packaging and waste. Independent certifications ensure transparency and responsibility. But beyond that, it is also a personal and collective responsibility for me. I want to contribute to a nutrition system that respects people and nature. This means: continuous development, openness, and sticking to our values – not because it is a trend, but because it is necessary for the future. Sustainability to me is a continuous journey, not a destination, and it demands genuine commitment every day. It also means educating consumers and partners – about the impact of their decisions and the need for broader ecological awareness.
Wirtschaftsforum: What is your vision for the future of BIO BREADNESS and organic baking?
Andreas Swoboda: I want BIO BREADNESS to continue to grow while remaining authentic. We do not chase trends, but instead build trust – through reliable quality and responsible action. Organic bread should become part of everyday life and not just remain a niche product. We combine tradition with progress and work together with farmers, employees, and customers – from leading retailers and restaurant chains in Germany to bake-off stations and specialty stores in six other European countries. Our goal is to make a real contribution to ecological change. If we can prove that sustainable, honest food is possible and desirable, we create a legacy – for people and planet – and invite others to join us.