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Has the simple sandwiches with cheese and cucumber disc have their day? Snacks in German bakeries are becoming more and more sophisticated. This is also noticeable in the price.
At four in the morning near Münster: In the good room of the Diepenbrock bakery, it is eagerly lubricated, occupied and served. The so -called “snack team” has been on duty for just under an hour. And creates 600 sandwiches that are used that night. Pure manual work – exhausting and cost -intensive, but also fresh and imaginative.
Almost half of the price for personnel costs
There are 18 different variants, the “Italo-snack” is particularly popular: a wheat roll, covered with homemade cheese cheese, dried and fresh tomatoes, arugula and parmesan. That then costs 4.75 euros. Master baker and business economist Marc Mundri is a snack boss and calculates how the price is composed:
“If we look at the cost of our Pane Italiano, the largest cost block with 40 to 50 percent for personnel costs is,” says Mundri. “This is a good payment, that's night work.” About 20 to 25 percent made up the raw materials with which the bakery made its cream itself. In addition, there would be costs for energy, rents and depreciation. “And then there will be ten percent afterwards to keep the company going.”
The profit per roll is 40 to 50 cents – not exactly much. Nevertheless, the bakery, like many others, relies on “snackification”: eating to take away, which should be as healthy as possible. Whether rolls, baguette or bagel – is vegetarian or vegan, with avocado, lettuce or sprout.
Ideas from the team
Creativity is required, also in the Diepenbrock bakery: “We try to collect ideas in the team first, then implement it.” If there is a good idea, it does not take that long, three or four weeks, and then we already see, they are a hit or are the late risers in the counter “.
It's worth it. Because the customers are apparently willing to spend a lot for sandwiches, pretzels, sandwiches and wraps. Hardly any to-go product sells better. According to a study by the general bakery newspaper, 74 percent of consumers acquired a snack at least once a week in 2023.
Truffelmayo on the yeast braid
Bakeries are the preferred provider, even in front of snacks, supermarkets and fast food restaurants. This is also a real opportunity for long -established companies, says Michaela Kluge, lecturer at the Federal Academy of the German Bakery. The trend goes to “hipster” snacks, such as croissants with pastrami and cheddar, prepared hot, “and then you see the delicate cheese that comes out – that's the latest cry in the bakeries”.
In their snack seminars, the sweet yeast braid is simply heartily occupied. Truffle mayonnaise, feta and balsamic onions are happy to be part of the premium snack – and everything comes on a fresh salad set. The price is rather a minor matter. And if it is too expensive: just ask about the classic sandwich. There are still many bakeries.
