Peter Doppler1:16
Actually much earlier, during the war with my parents. My mother was German, both met in Czechoslovakia during the war, married there, then the collapse, we fled to my grandmother near Würzburg, then to Upper Austria, and by chance we passed Hofkirchen. I never spoke about it, but after 1000 kilometers of flight they were quite tired. There was an abandoned bakery. We stayed. He was a great baker, we had a very good bakery, also produced gingerbread. But we had to give up the bakery due to health reasons; my father got heart problems from the hot oven. Through a small detour we ended up in this branch. A very small company. By pure chance, we built it up from nothing. In 1964 my father became very ill again.
We are stubborn people from the Innviertel. He was terminally ill, resigned, and then former employees kept calling asking what he was up to. My father said, 'If you do something, we'll do it too.' But he couldn't do anything, he was half dead. After months, he went to a professor. One day we thought we could really do it ourselves. The problem was we had no money, but also no debts. We took a mortgage on our two-family house in Vienna. With 100,000 schillings and former employees, we founded the company. Everything used, cobbled together. We started in Vienna. I was the first and only employee. I learned baking quickly. I would go home, shower, and go back to work. I was a tough young guy, no problem. We started with nine people: father, mother, son, and six field staff.
And it developed well. Now we have over 1000 employees. Actually, basically a bakery. Then baking mixes came along in the early 1950s. My son also studied and became a master baker. We are a baker family. We saw that a lot is possible in baking. After the war, bakeries had only one type – black bread, white bread, a few pastries. We saw that much more could be done, so we developed the branch. Then came the Kornspitz.