Article: The heart beats on into the second generation.
The heart beats on into the second generation.
After decades under the leadership of Pius and Yolanda Fuchs, the next generation took the reins in 1999: Philipp Fuchs and his wife Sandra now run the business together. Since then, they have shaped daily life in the bakery and shop with great dedication, continuity of craftsmanship, and fresh ideas. In this interview, Philipp talks about his roots in the family business, about values, change, and why real bread is more important today than ever before.
What was your first job at the company as a child or teenager?
As a child, I loved having breakfast with my dad and the bakers. Later, I was allowed to help with making the dough, putting bread dough into the machine, or rolling out nut croissants. On hectic days, I even helped with the washing up at the café.
How did you experience the handover from your father? Was there anything that was particularly important to you to keep?
The philosophy was clearly to make everything from scratch. Business was good, and I had no reason to turn everything upside down. Traditional recipes like the Matterhörnli or our nut filling were also a given for me. I absolutely wanted to keep them.
What was the biggest challenge when you officially took over as CEO?
Probably the changed role. I was suddenly no longer a colleague, but the boss. I first had to earn the trust of the employees at the time. I also had to prove myself again to our hotel and restaurant customers.
You're working in the bakery yourself. What does this craft mean to you?
Creating and trying out new things still brings me great joy. When a new product is a success and brings a smile to the customer's face, that's a truly wonderful moment. And when you take a fragrant, crusty loaf of bread out of the oven and see the result of your work, it's always incredibly satisfying.
What makes a good loaf of bread for you?
A loaf of bread doesn't need 20 ingredients. Three or four are enough, along with a dark, flavorful flour, a long fermentation process, and a robust, well-baked crust. But I also find the opposite exciting: new ingredients, unusual combinations. The main thing is that it all comes together harmoniously.
Looking back on 60 years of Fuchs Bakery, what are you particularly proud of?
We are proud of the fact that we have continuously developed and adapted to circumstances without compromising our values. And we are proud of the strong bond within our family. It was and is a powerful force. You can feel that in the workplace, too.
7. What do you think: What would your father say today if he saw you in the bakery in the morning?
I think he would be proud and at the same time amazed by all the changes. He would probably also tell me what we could do better. (laughs)
You can read the entire anniversary story of Fuchs Bakery, including a fascinating retrospective by Pius Fuchs, in the current issue of Brotzeitung (Bread Newspaper). Available in our branches or online.
