http://www.siegert.com/indexdben.php High Quality Organic Bread.
The Siegert family boasts a proud lineage of bakers and millers that spans seven generations and dates back to 1776.
In 1849, the family purchased Lam mill in the Frisian village of Woudsend.
Four decades later, in 1891, Carl Siegerts great grandfather established a bakery and confectionery in Harmelen, a small village in the green heart of the Netherlands.
Over the next hundred years, the Siegert family bakers built up a fine reputation.
Their commitment to excellence was acknowledged a hundred years later in 1991, when the Carl Siegert bakery was awarded the honourable title of Purveyor to the Royal Court of the Netherlands.
In 1997, the company was handed down once again from father to son Carl.
Although the mill at Woudsend is no longer owned by the Siegert family, their ties with it are as strong as ever.
The companys commitment to sustainable business practices means that all its flour is sourced locally and is fully traceable.
Organic grain, grown in the Flevopolder, is still being ground between the millstones of the Lam mill today.
Flour is also sourced from the Vier Winden mill in Vragender.
The synergy between nature, technology and craftsmanship is just as important to the Siegert bakery today as it was two hundred years ago.
In 2004, the Carl Siegert Bakery relocated to a new state-of-the-art premises, which is still located in the village of Harmelen today.
The Carl Siegert bread-baking tradition starts with a homemade sourdough culture, combined with the finest organic ingredients.
Here, tradition and technology go hand in hand.
Not only has Carl Siegert bread been awarded the 100% Dutch Harvest Quality Mark and the EKO quality mark, it is also certified by the British Retail Consortium.
The dough undergoes a long proving process to ensure that the distinctive flavour of the bread develops fully,.
Nearly all our bread is hand shaped into a variety of distinctive loaves, such as our Bonkelaer bread, shown here.
Then, after the third and final proving, the baker adds his signature by scoring the dough with his favourite tool: the bakers lame.
This allows the loaf to expand into its unique shape.
Now, the bread is ready for baking in a traditional stone-floor oven that generates direct heat.
Within seconds, the dough reacts to the heat, steam forms, and the sourdough works its magic. The dough expands and the moisture evaporates.
After baking, the bread is frozen at a temperature of -35 °C, which seals in its freshness and flavour until the moment its baked off and ready to eat.
The freshly baked loaves have a distinctive aroma and crispy crust, which are so characteristic of delicious Carl Siegert bread.
Carl Siegert the fourth has innovated, taking the bakery forwards in a new direction by focusing on baking pre-baked deep-frozen bread for the hotel, restaurant, and catering industry.
Every day a wide range of breads are baked in a safe, clean, well-ordered working environment.
Nearly all Carl Siegert breads bear the EKO Quality Symbol, which certifies organic quality.
The EKO quality symbol can only be used by organic producers that have been certified by the regulatory body Skal and comply with EU regulations.
As a respected advocate of sustainable business practices, the Carl Siegert bakery upholds good housekeeping measures throughout the entire bakery.
Employees take care to prevent any loss of raw materials, in addition to minimising waste, conserving water, and saving energy.
The quality of Carl Siegert bread is further maximised by the attractive, safe and healthy working environment, which boosts morale and overall efficiency.
So theres always time for employees to take a well-deserved rest and enjoy the fruit of their labour!
Finally, the distinctive Carl Siegert banderole is wrapped around the bread before its packaged, labelled and passed through the metal detector for quality control.
The bread is then stored before being delivered to a variety of customers at home and abroad.
The Carl Siegert bakery is the preferred supplier for many prestigious hotels, restaurants and catering establishments.
These breads stand out because of their diversity and versatility and can be incorporated into a variety of dishes.
As consumer awareness shifts towards organic, sustainable foods, the demand for artisan bread is constantly growing.
The EKO quality mark assures businesses and consumers that they are purchasing bread made from the purest organic ingredients in line with global standards.
Carl Siegert bread is synonymous with quality, craftsmanship, innovation, corporate social responsibility and sustainable business practices...
Delicious, traditional, freshly baked bread...
Bread baked especially for you.
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Carl Siegert Bakery Established 1891by ArjanSmalen621 views
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