Our Swabian recipe: Every day something special
Heiner Beck was named Indulgence Ambassador of the State of Baden-Württemberg in 2019 and Baker of the Year 2021. The award-winning baker feels deeply connected to his homeland, the Swabian Jura. In addition to making good baked goods, he always felt motivated to strengthen this region. When he took over the business from his father, he knew that he wanted to be a different baker. It was important to him to have goals and to leave a mark.
A lot of nice, competent and down-to-earth people are united here who, like us, value good raw materials and good taste. I am happy to be part of this.
Owner BeckaBeck Bäckerei und Konditorei
Ancient grain, herbs & fruit from the Swabian Alb
Over twenty years ago, Heiner Beck and 40 contract farmers began reintroducing old grains to the Swabian Jura. Today, only organic grain is grown and processed here. Products made from Swabian Alb spelt, Swabian Alb wheat, Swabian Alb rye and Swabian Alb herbs are his trademarks. Recently, Alb caraway, Alb poppy and Alb linseed have also been cultivated.
Healthy start of the day
The bakery at BeckaBeck still relies on real craftsmanship. For Heiner Beck, starters and sourdoughs, as well as long dough processes, have always been a given. He has known for a long time that good and wholesome bread needs time as an important ingredient. A study by the University of Hohenheim has now proven this scientifically. In addition to making it easier to digest, this time, which is given to the dough to rest and mature, naturally also allows aromas and flavours to develop. Only the finest ingredients, workmanship, and passion can be used to create high-quality, honest baked goods.