The Steinmetz company draws on over 400 years of milling tradition. Stefan Steinmetz, the founder of our family-run company, was already an eighth-generation milling engineer and miller, and he revolutionised the food industry with numerous texts and patents. Get to know us and our history, and learn why we still stick to the good old ingredients and traditional art of baking even today. Join us on a journey through the history of Germany’s oldest bread brand.
Stefan Steinmetz bakes and distributes on behalf of his important companion Dr. Bircher-Benner bread from the unique STEINMETZ grain.
Bircher-Benner knew that the refining of the grain by STEINMETZ is the secret of high nutritional strength, good taste, and particular digestibility.
NEW SALES PARTNER La Nouvelle Boulangerie | 2015
La Nouvelle Boulangerie exclusively sells STEINMETZ breads at its baking locations in Germany.
Licensing partner Andersen Bakery opens another STEINMETZ shop in Tokyo, Japan – a flagship shop of German baking culture for the Asian market.
STEINMETZ also increases its exports, regularly selling containers with STEINMETZ rye grain to the leading baker in South Korea.
March 2014 is a big moment for STEINMETZ: After over 30 years, STEINMETZ and its historic brand-name breads from 1892 and the modern (pur)² STEINMETZ breads return to food retail – not on the shelf, but in baking stations to keep with the times.
Steinmetz becomes the flour partner of EDEKA Nord and develops and produces its own brand: UNSERE HEIMAT. The conspicuous and attractive packaging depict the Steinmetz process and regional cultivation. This Steinmetz flour can be bought at over 500 EDEKA locations in northern Germany.
“STEINMETZ” AND “STEFAN STEINMETZ” AS BRANDS | 2013
The brand “STEINMETZ” is repositioned and divided. “STEINMETZ” in the famous red ribbon is the brand for end consumers and is only used for products that, along with the flour as an ingredient, are made in accordance with the seven steps of the STEINMETZ 1892 purity principle.
The brand “STEFAN STEINMETZ” is now the brand reserved for bakers by trade who use STEINMETZ flour as an ingredient in their own recipes.
SALES CORPORATE ONCE MORE | 2012
After 30 years of licensing, Steinmetz takes control of its own sales once again. The licensing agreements with all milling partners are subsequently terminated. Steinmetz installs its facilities with new milling partners and thus fulfils its regionality standards. The wheat flour now comes from Schleswig-Holstein, the home of STEINMETZ. The rye flour comes from Lüneburger Heide, and the spelt comes from Mecklenburg-Vorpommern.
THE REPOSITIONING | 2011
Steinmetz resolves for a tactical repositioning within a 3-year span and begins a partnership cooperation with Hamburg merchant Klaus-P. Wesseling.
The LEFO Institut, an independent trade laboratory, conducts comprehensive experiments on Steinmetz products. The uniqueness of the product is confirmed. The beneficial, soluble fibre present upon removing the woody, contaminated layer is especially impressive, along with the incredible values for the removal of contaminants and bitter compounds.
The world experiences the nuclear disaster in Chernobyl. A lot of food is contaminated. However, thanks to the Steinmetz process, Steinmetz bakers had advantageous values in their baked goods. The Steinmetz products are least contaminated.
New contracts and licences | 1985
Steinmetz conquers new frontiers! The company signs an agreement with the millworks Gloria Mühlenwerken Bad Oldesloe and grants exclusive baking licences to professional bakers around Germany.
Steinmetz grants the emergent baking trade its premium flour, with its recipes and advertising concepts.
A PAINFUL DEPARTURE | 1984
A jolt tears through the industry. Many bread facilities have to close because of restructuring. Steinmetz involuntarily loses its licensing partners within a very short period of time and is forced to restructure. Steinmetz bread is no longer available in stores, much to the regret of many customers. It is a painful departure.
Martin Steinmetz, sun of Stefan Steinmetz, dies after leading the company more than 50 years. Under his management STEINMETZ breads become in the thirties Germany´s and European leading whole grain bread. After the second world war he reconstructs STEINMETZ bread and leaded it to Germany´s most sale whole grain bread in supermarkets in the seventies.
The age of creative advertising begins once more for the company upon the currency reform.
REBUILDING AFTER THE WAR | 1945
Martin Steinmetz returns unscathed from the War and begins rebuilding the company from Schleswig-Holstein. The headquarters are now in Krempe near Itzehoe.
WORLD WAR II | 1939–1945
Martin Steinmetz is conscripted as a soldier for a second time, and the company is managed by a relative in the meantime. Corporate headquarters are destroyed and the sales areas in Germany and Europe are lost.
STEINMETZ PROMO | 1940
The Steinmetz advertising promo “Herr Bang” (Mr. Bang) is aired for the first time and is a massive success.
Steinmetz invents the insulated brand baking mould and receives a patent.
It is capable of baking whole-grain bread to perfection while maintaining optimal freshness and flavour. Many Steinmetz breads are baked in this mould from here on out, and become a quintessential brand product with the trademark sleeve.
FOUNDING OF “DEUTSCHE MÜHLE BERLIN” | 1915
Steinmetz founds the “Deutsche Mühle Berlin” to fundamentally insure his grain supply during World War I.
MOVE TO BERLIN AND ABANDONMENT OF PATENTS | 1914
The corporate headquarters of the mill and bakery are relocated to Berlin. Steinmetz offers the abandonment of patents for the sake of the health of the German population. The imperial government declines in light of World War I.
Steinmetz opens its first bakery in Bad Kreuznach.
KNEIPP PRODUCTS | 1898
During a course of treatment Stefan Steinmetz meets Father Kneipp. Kneipp follows Steinmetz’s idea. The Schroth cure and Kneipp-Schroth bread are permanently influenced by this acquaintanceship.
PRODUCT EXPANSION | 1897
Stefan Steinmetz and Dr. Bircher-Brenner meet and come to respect one another in Switzerland. Together they conceive ideas and products (bread, muesli) which become a part of the daily meals at Zurich Sanatorium. Bircher-muesli remains famous to this day.
Stefan Steinmetz’s son Martin Steinmetz is born. He will manage the company for over 50 years.
HISTORICAL TEXT “OUR DAILY BREAD” | 1893
Stefan Steinmetz publishes his book Our Daily Bread – How it is and How it Should Be.
THE FIRST GERMAN TRADEMARK BREADS | 1892
The four complete whole-grain breads conceived by Steinmetz are distinguished as the first German trademark breads in Leipzig with a gold medal. From the very start all breads are placed in a sleeve with promotionally effective texts, baked in tin baking moulds with text of the brand name. Advertising materials and posters support sales. A unique branding concept at the time.
The first global patent for cleaning by the Steinmetz method is granted on 9 February 1892. The industry is surprised and excited. The invention suits the time of reforms and social change. As early as 1889 Stefan Steinmetz knew that grain needed to be cleaned more efficiently and, above all, more naturally. He began to sketch out his machine and he developed a new device that could naturally clean grain and effectively peel the dirty husk.
STEFAN STEINMETZ’S TRAVELLING YEARS | 1878
After successfully completing his studies as a master miller and obtaining his degree as a mill engineer in Munich, Stefan Steinmetz begins his “years on the road”. He becomes acquainted with European milling and baking methods.
Georg Steinmetz, founding father of the current Steinmetz milling family, is born. His birth is directly accountable. However, historians believe that the family’s milling tradition goes back much further. He later lived as a miller and water engineer in Oberndorf.
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