Hannes Schwienbacher refuses to compromise on the quality of the raw ingredients. Producing and buying organic, but also preferring local and regional ingredients, is not only a question of well-being, but above all a contribution to sustainability. That's why Hannes Schwienbacher has supported the Regiokorn initiative from the very beginning. This is aimed at promoting the cultivation of cereal grains in South Tyrol and thus the regionality and diversity of agriculture.
During his tenure, Hannes Schwienbacher has changed a lot in the traditional bakery. These days, he only works in the bakery once a week, and he has made working nights as family-friendly as possible for his employees. He embraces digitalisation wherever possible, spends a lot of time on innovation, and tinkers with new ideas while paragliding.