"We produce fresh every day!"
Interview with Maximilian Aigner, executive management of Magnus Bauch e.K.
Classic Munich and Bavarian meat and sausage specialties – sometimes with an exotic touch – are the passion and strength of Magnus Bauch e.K. The family business, which has placed quality and freshness at the top for over 70 years, has earned an excellent reputation as a wholesaler and with its retail store on Thalkirchner Straße.
"At our company, the entire range is produced fresh every day," explains Maximilian Aigner from the management of Magnus Bauch e.K. "We do not have any stock items. Due to the quantities we produce, we can also guarantee absolutely consistent and highest quality - as befits a butcher."
In addition to sausages, meatloaf, cold cuts, head cheese, and pâtés, the product range includes, among others, aspics as well as smoked and cooked ham. As a wholesaler, Magnus Bauch supplies catering and major events as well as many smaller butcheries, for whom their own production is no longer financially viable.
Well-known in Munich and Bavaria
Betty and Magnus Bauch, the parents of the current managing director, founded the butcher shop on October 1, 1953. Over the following decades, the company established itself in Munich and evolved into a wholesale business. After the death of the company founder in 1993, his son Magnus Junior and his wife Parwathi took over the management.
Today, the company employs about 75 staff, including twelve master butchers, numerous well-trained professionals, and apprentices. Alongside two wholesale outlets, there is also a butcher shop for private customers at the company's headquarters on Thalkirchner Straße. The main catchment area is the city of Munich. However, the specialties from the family business are also in demand in the Allgäu and Oberland, as well as other parts of Bavaria.
"We gain a lot through our name and our reputation," describes Maximilian Aigner. "Otherwise, we also run conventional advertising and support clubs if they are customers of ours." Moreover, the company manages its own presence on social networks.
Beyond social media, digitalization has made its way into the company, as Maximilian Aigner clarifies: "We have implemented an ERP system, all production facilities are electronically monitorable, and even our quality management is digitally controlled."
And through the use of brine cooling, heat recovery, LED lighting, an efficient ventilation system, and by avoiding disposable materials in production, Magnus Bauch also sets a clear emphasis on sustainability. The employees have always been the focus for company head Magnus Bauch. Together with them, he wants to maintain the location in a secure environment, pass on solid values, preserve the family business, and generate healthy growth in the future.