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Resch & Frisch  Backery-Coffeeshop about us Knowing where it comes from
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Knowing where it comes from

350 Farmers - one mission!
Rohstoff Landkarte

The mission is to grow the best natural resources for the Resch&Frisch delicacies without gene technology, monitored and traceable without any gaps from the seed to the basket.

Every field, silo and mill is registered in our database.

The fields - recognizable at first glance.

Gernot Magrutsch from Waidendorf, Resch&Frisch farmer under contract

Knowing what is inside.
Resch&Frisch Landwirte
Manuela and Jürgen Mandl from Velm-Götzendorf,
Resch&Frisch farmers under contract and parents of a small daughter

“We also want to know exactly what we are given our little ones to eat. At Resch&Frisch we can rest assured. After all we ourselves are growing grain for Resch&Frisch in our fields.”

Trust is good ...

“...control is better. As a result the strict requirements regarding rotating crops and quality regularly checked by Resch&Frisch and from independent control centres.”

Perfect bakery products starts with the seed material.
Sissy Zechner
Sissy Zechner from Saatzucht Edelhof im Waldviertel,
long-serving partner of Resch&Frisch

“The right seed material is the basis for the production of the high quality bakery products in the Resch&Frisch bakery. I focus on healthy plant breeding and the perfect baking properties of the grain.”

Our flour is a cuvée.
Lukas Knoll
Lukas Knoll, BSc (WU), Knollmühle, long-serving partner of Resch&Frisch

“The grain is milled to flour in our mill according to variety. The various varieties of flours are mixed by the bakery into the ‘cuvee flour’ required, a mixture of two wheat, rye or spelt varieties. The result is our flour which has perfect and consistent baking properties.”

Excellent! AMA quality seal