Quality of products and social contacts with the sales pitch of Schweisweiler, 01 December 2010. Bakery Haas Schweisweiler 25 km from Kaiserslautern lies Schweisweiler (not far from Winnweiler and Rockenhausen). The bakery produces fresh bakery products. Walnut corners in the country represent rather less, also establishes the company, so it is also with banana split the bakery such as for example bread and buns bake, etc.-fresh products that hold. Even restored back products with good quality at favourable price-performance ratio. At the store, a contact for questions to the bakery products is for customers Ms.
Haas, Mr. Haas or shop assistants. This contact is not newer bakeries with self-service. It is but not watched only in mass-produced goods and cheap prices, to the individual customer. Related to sales staff lacks in self-service bakeries as well as entirely, unless that time is filled up. There are huge differences in quality between self-service bakeries and Bakeries with operation and customer contact.
The taste here are the bakery products often long not as at the normal Baker. How consumers are going to the market, to bakeries must adjust. The behavior of the market decides to what extent country bakeries can hang like the bakery over other Haas. The quality decides! Customer service costs sure some extra money, it will advise the customer. And customers, if you have another problem besides the bake that can talk if they are known at the Baker with him, or the sales staff. If that are interested. And maintain the social contacts are very important. In discount stores or supermarkets, price-conscious customers without this reference ever buy your bread. The bakery Haas relies on advice and quality. Get cheesecake, or the streusel cake, various other fruit tarts with apples or cherries, for example especially on weekends in the bakery. By the conditions of production, this bakery bread tastes better better. Yeast cakes contain good butter. And the milk is bought from local farmers. Dough needs to make taste, what is also observed at the Haas bakery dough ripening. To get best results with best quality products in processing what is observed when the bakery Haas is exactly. The ingredient selection, the baking process and controlling the bakery to the finished product, the Baker gets good to best results. Through the ripening process of yeast dough, the formation of taste these quality products emerge. Good butter as an ingredient in baking the dough tastes better and supports farmers. Me by the farmer for cakes, instead of buying it at the supermarket, supports farmers and not a reseller! The bread of sourdough as an important tool in taste and maturity comes first! A 3-hour leaven forms but also taste, enough bakeries who rely only on Earth, where ever but is not as pronounced as in a long sourdough. A leaven of is used overnight. The bakery Haas used sourdough ripened overnight the 2 steps. This gives the flavor of what it takes and additional driving force to yeast bread. But most consumers prefer a prolonged education of sourdough bread. It keeps itself fresh yes even longer. An overnight the daily baking quality, freshness, and taste are leaven used to the bread! I say just try! This overhead in the bakery’s worth. Schweisweiler, who lives farther away and even wants to go is roughly speaking between Kaiserslautern and Bad Kreuznach. In the West Palatinate. Winnweiler and Rockenhausen is near. Come over here! W. Muller