Martin Auer

Auer has been baking bread since 1688. When the old bakery on Dietrichplatz in Graz reached its limits, a new studio was set up on St.-Peter-Gürtel, where recipes and work processes are continuously refined. The focus is on the quality of the ingredients: only high-quality raw materials, no artificial additives. Recipes that have been around for generations are refined. Experiments are carried out in the bakery and new ideas are tested in the kitchen – always with the aim of reinventing taste and enjoyment.

In addition, care is taken to ensure that the bread is presented and offered in the best possible way in every branch. This creates a consistent experience that focuses on both the production process and the enjoyment of the guests.

Martin Auer’s bakery is highly impressive: he travels around the world to find inspiration for his products, which he then creates with his team in their beautiful bakery studio in Graz.

Martin Auer’s philosophy is to focus on craftsmanship and high product quality. Since the completion of the new bakery studio, the team has been working successfully with the Combiline plus roll production line and the QualityVac vacuum cooling system.

We are proud to equip their studio with:

• The Combiline plus production line and our QualityVac vacuum cooling system:The Combiline plus roll line from Koenig supports the automatic processing of dough pieces with the simultaneous option of further processing by hand, for example for the production of handmade Kaiser rolls.

• The QualityVac vacuum cooling system cools the baked products immediately. The products come fresh from the oven into the vacuum cooling system and are ready for sale in the shop or for transport in just a few minutes.