Eschwege gets new organic bread shop after Hufgard closure!

Eschwege gets new organic bread shop after Hufgard closure!

In Eschwege something happens in bakery. The traditional Hufgard bakery, which has been rooted in the city for over 75 years, closes on June 30, 2025. Owner Bodo Zeuch and his wife Iris withdraw from business for health reasons. Bodo Zeuch, who has headed the company since 2004, has to struggle with a work accident with health problems that persuade him and his wife to give up the company. Every day, 2,500 buns and 250 different breads and many sweet particles were baked in the Hufgard bakery, which made the shop a popular meeting place for the Eschwegians. To say goodbye, the customers get raisin rolls for free, and many freeze their last rolls and breads to capture the taste memories. This closure is not surprising, because the Zeuchs have worked with passion for many years, and the grief among customers is noticeable.

But the closure of the bakery does not mean the end for baking art in Eschwege. At the same location, the Biolandhof Werragut . The new operator Julius Nennewitz and his team took over the former Hufgard bakery and offers self -baked bread, rolls and baguettes. The baked goods will continue to be produced in the farm in Niederdünzebach, where the employees work with a lot of commitment and constantly expand the offer. On baking days that fall on Wednesday and Thursday, the new range is available from 1 p.m. to 6 p.m. The first customer reactions were consistently positive - the selection of bread and rolls is enthusiastically accepted.

The future of baking in Eschwege

Julius Nennewitz, who took over the Biolandhof three years ago, relies on high -quality ingredients and a return to traditional baking methods. More and more bakers are considering that fresh food from the region is not only tasty, but also healthier. The Biolandhof manages 30 hectares of arable land and not only offers baked goods, but also high -quality products such as eggs, beef or honey. In the future, a cooperation with other bioholes will also be possible in order to make the offer even more varied.

The Biolandhof Werragut shows that the tradition of bread baking has a place in modern times and that the connection between what we eat and, as we make it, it is becoming increasingly important. It remains exciting how the bakery landscape will develop in Eschwege and which new tastes and innovations await us in the future.