Who we are

Our story begins in the early 1950s when Willy and Paula Dannenmann laid the foundation in Tamm — with craftsmanship, passion and one clear goal: to bake honest bread. After a few years in Waiblingen the decisive step came in 1964: opening Bäckerei Dannenmann in Kornwestheim, Stammheimer Straße 72 — a place that is still our heart today.

In 1981, Horst Dannenmann and his wife Anita took over and continued the parents' tradition with dedication.

Since 2011 the third generation has been running the bakery: Iris Dannenmann (master baker and master pastry chef) and Bernd Dannenmann (master baker and business graduate) combine the craft heritage with contemporary ideas — and the unchanged conviction that industrial rolls have no place in our bag.

In 2022, Isabell Pietzsch (B.Sc. Industrial Engineering) joined as the youngest of four siblings and third partner in the management. She runs sales, marketing and digitalisation — making sure that a bakery with 70 years of history is still found tomorrow.

As a Bioland-certified bakery (DE-ÖKO-006) we work with wheat and rye as well as emmer, einkorn and ancient spelt — for over 20 years. Our flours come from OBEG Hohenlohe. Short distances, transparent origin, partners we trust.