Pistachio-glazed berliners. From the past to the present In the heart of every small town there’s always a bakery. In Lana, in the province of Bolzano, the Schmidt family of bakers has been in business for over 130 years. In 1890 Josef Schmidt founded the bakery in Via Cappuccini 3, where Schmiedl is still located today. The bakery passed from one Josef to another, and to yet another, until Hans took the helm in 1975. His work continued to reflect the original quality and craftsmanship of his ancestors. These values he then passed on to his children Johannes, Greta, and Tobias, with whom he now shares his wise counsel. In addition to using natural yeasts, the bakery’s greatest strength is its attention to slow, natural fermentation, capable of creating an intense, full-bodied flavour and making the products much more digestible. To make the most of this potential, a partnership was established some time ago with Marco Gobbetti, professor at the Free University of Bolzano, researcher at NOI Techpark, and an absolute luminary in the field of natural fermentation. 31
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