Four bakeries on the KALK&KEGEL list 2026

Four local bakeries are among the 102 businesses included in the 2026 list of Austria's best food producers by the culinary magazine KALK&KEGEL . The selection is explicitly not a ranking. Around 100 top chefs from all Austrian states gave their recommendations for the businesses whose products they particularly appreciate.

For the Austrian Bakers & Confectioners' Journal, we selected only those companies from the complete KALK&KEGEL list that belong to the baking trade. Independently designated confectioneries or patisseries are not among the 102 listed businesses.

Four bakeries from three federal states

From Lower Austria, the organic bakery Öfferl from Gaubitsch and the Joseph bread manufactory from Burgschleinitz were included in the list. Upper Austria is represented by the wood-fired bakery Schaupp from Neustift. From Tyrol, the baker Ruetz , based in Kematen, is among the selected producers.

The selection relevant to the bakery industry therefore includes the following four businesses:

Öfferl Organic Bakery , Gaubitsch, Lower Austria

Joseph Bread Manufactory , Burgschleinitz, Lower Austria

Schaupp wood-fired bakery , Neustift, Upper Austria

The baker Ruetz , Kematen in Tyrol

Criteria extend beyond product quality

According to KALK&KEGEL, the farms were assessed according to clearly defined criteria. In addition to exceptionally high product quality, sustainable soil and resource management, respect for the people involved, and, in the case of livestock farms, respectful treatment of animals all played a role.

The 102 selected companies were honored at the Sunday Afternoon Wine Club in Gleis//Garten , Vienna. KALK&KEGEL publisher Michael Pöcheim-Pech describes these artisanal agricultural and food businesses as an essential part of Austrian culinary culture. Many of them are firmly established in haute cuisine, but still relatively unknown to consumers. The list aims to give them greater visibility.

Wood-fired bread baked in an oven that is over 100 years old

In its publication, KALK&KEGEL particularly highlights the Schaupp wood-fired bakery . This Upper Austrian company has been baking its bread for over 100 years in an original, traditional German wood-fired oven. This oven is fired by hand using spruce wood from local forests. According to the magazine, the bakery uses high-quality regional ingredients and no additives.

The organic bakery Öfferl describes itself as an organic natural sourdough bakery from Gaubitsch in the Weinviertel region and, in addition to its main location, also has several branches in Vienna. Joseph Brot produces its breads and baked goods by hand in its Waldviertel manufactory, according to its own statements. The baker Ruetz represents Tyrolean baking traditions within the selection.

Recognition for the entire Austrian food diversity

The four bakeries are listed in KALK&KEGEL alongside vegetable farmers, fish farms, cheese dairies, butchers, beekeepers, mills, and numerous other artisanal producers. From small mushroom farms to traditional family businesses, the selection reflects a remarkable range of Austrian food production.

The Austrian Bakers & Confectioners' Journal deliberately lists only those bakeries relevant to its industry. Our congratulations and respect naturally extend to all other producers included in the 2026 list by KALK&KEGEL and the participating top chefs.