Profanter Natur-Backstube

The history of our bakery sinks its roots back to 1948 when Leo Profanter starts working as an apprentice at a local baker. Eighteen years later, in 1967, he opened his bakery with an adjoining bakery in the Brissinese district of Millan with his wife. In 1974 the production was transferred to the artisan area of ??Millan, to cope with the increased demand for baked goods. From the years of grandfather Leo the bakery was managed overall by three generations profanter. Helmuth, the son and later Benjamin, his nephew, have always paid great attention in choosing raw materials, immediately eliminating the pre-packaged mixtures in favor of ground flours directly at home. The production is based on handicraft processing methods and prefers the use of hands with respect to mechanization. In 1995 the family began to embrace organic philosophy, preferring untreated raw materials and since 2011 production has been completely converted into 100% bio. Why bio? BIO means first of all helping the environment, because growing wheat without chemical agents we make sure that the Earth is not polluted. We owe it to our children, to leave them a better world in heritage.