Organic Bread from South Tyrol: Naturally Good Baking

Traditional craftsmanship and creative ideas, high-quality organic ingredients and natural dough fermentation: Profanter Natur-Backstube preserves the region’s baking traditions while also exploring new approaches – from the careful selection of raw ingredients and meticulous processing to the sustainable use of energy. The family-run business is currently the only Bioland-certified bakery in South Tyrol and shows just how much flavour and character good organic bread can offer.

Profanter Natur-Backstube: Organic by Conviction

The story of Profanter began in 1967, when Leo and Gertraud Profanter opened their bakery in Milland near Brixen. Their son Helmuth embraced organic baking early on, purchasing organic grain for the first time in 1982; shortly afterwards, the bakery added its own stone mill.

A true organic pioneer, Helmuth began looking for ways to raise awareness of healthy, untreated food at an early stage. He initiated the Regiokorn® project, which supports regional agriculture by reviving the cultivation of traditional grain varieties, and co-founded the popular Brixen Bread and Strudel Market. Held every year on the first weekend of October, the event introduces visitors from near and far to South Tyrol’s traditional baking craftsmanship.

Master Baker and Bread Sommelier

Today, Benjamin Profanter continues the family tradition in the third generation. In 2011, he converted the business to 100% organic production, making it South Tyrol’s first fully organic bakery. As a master baker and Italy’s only bread sommelier, he combines traditional knowledge with a clear focus on natural flavour, regional ingredients and sustainability.

Baking with the Power and Flavour of Nature

At Profanter Natur-Backstube, no ready-made mixes or artificial baking agents go into the dough. Freshly milled wholemeal flour, plenty of time for the dough to rest and natural sourdough are just as much part of the philosophy as organic raw ingredients. Wherever possible, not only the organic grain but also other ingredients come from South Tyrol.

Profanter Natur-Backstube is particularly well known for its varied range of organic Schüttelbrot, which is still shaken by hand in the traditional way and baked in a stone oven. Profanter also produces Schüttelbrot in miniature form: with the “Krockys”, Helmuth Profanter developed the first mini Schüttelbrot, ideal as a snack or served with an aperitif.

The range extends from prezel to 100% rye bread and from bread rolls to poppy seed crumble slices, offering a wide selection of baked goods – including wheat-free, yeast-free and vegan varieties. One sweet highlight is the apple strudel, made with apples from our own orchard and spelt shortcrust pastry.

A Forward-Looking Energy Concept

The Brixen bakery also follows its own consistent approach when it comes to energy: 500 kWp of photovoltaic capacity and a 1 MWh battery storage system, combined with new electric ovens, mean that the vast majority of its bread is now produced using its own solar power. As a result, Profanter is no longer just an organic bakery, but a solar-powered bakery too.

Where Can You Buy Profanter Bread?

In addition to the shop in Altenmarktgasse, right in the heart of Brixen’s old town, the Bio Bistro & Shop Rosslauf (Am Schalderer Bachl) offers another place to discover and enjoy Profanter products in Brixen. Profanter products are also available from selected partners such as Pur Südtirol. The Store Locator provides an overview of all stockists in South Tyrol and neighbouring regions.