Traditional bread baked in a wood-fired oven at a bakery in Möhlin (AG) is soon to become a thing of the past. The smoke from the oven has angered neighbors, leading to civil complaints being filed.
Traditional bread baked in a wood-fired oven in a bakery in Möhlin (AG) will soon be a thing of the past.
Screenshot Tele M1
The Aukofer bakery in Möhlin AG, recognized for its traditional wood-fired bread, will cease production of this unique bread on August 31. This decision stems from ongoing disputes between the bakery and local residents. For several years, residents have complained about the smoke from the bakery’s wood-fired oven entering their homes.
According to Tele M1, the smoke, which particularly affects the neighborhood at night, forces residents to wash their clothes frequently due to the lingering odor. In some cases, the smoke has even infiltrated bedrooms, making it difficult for some individuals to breathe and sleep, as reported by a local resident.
“The complaints mainly come from people living in a wider area,” Marc Aukofer, manager of the bakery, stated in an interview with Tele M1. “We ignite the wood-fired oven every night around midnight so that it’s ready at 4 or 5 in the morning to bake the bread.”
“We have no more strength”
After repeated complaints from residents, the municipality intervened and conducted official emissions testing. The results indicated that the emission levels were only exceeded during the first five minutes after the oven was ignited, when the smoke output is at its highest.
“Overall, that’s acceptable,” Aukofer commented. However, the complaints continued to accumulate, and eventually, civil complaints were lodged against the bakery.
Marc Aukofer, manager of the bakery.
Screenshot Tele M1
“We have no more strength,” Aukofer confessed. Faced with ongoing complaints and the potential for lengthy legal disputes, the bakery has made the decision to permanently discontinue its wood-fired oven operations. “It’s a pity because this bread was dear to my father’s heart,” the baker added.
However, there is a glimmer of hope for the bakery’s loyal customers: Starting September 1, a new type of bread will be available, baked on refractory bricks. This bread is expected to have a flavor similar to that of the traditional wood-fired bread and aim to satisfy at least some of the old customers.
Traditional Bread Baking in Möhlin: A Legacy Threatened by Modern Complaints
Traditional bread baked in a wood-fired oven in a bakery in Möhlin (AG) will soon be history. The smoke from the oven provokes the ire of the neighbors, civil complaints are even filed.
Traditional bread baked in a wood-fired oven in a bakery in Möhlin (AG) will soon be a thing of the past.
The Aukofer bakery in Möhlin AG, renowned for its traditional bread baked in a wood-fired oven, will cease production of this beloved bread on August 31. This decision stems from a protracted neighborhood dispute over the smoke emanating from the bakery’s wood-fired oven.
Neighborhood Disputes and Health Concerns
Local residents have lodged complaints about the smoke infiltrating their homes, particularly during the night. Reports from Tele M1 indicate that the smoke has caused residents to frequently wash their clothes due to the persistent odor. Additionally, some residents have found the smoke has entered their bedrooms, impacting their ability to breathe and sleep soundly.
“The complaints come mainly from people who live in a wider area,” Marc Aukofer, manager of the bakery, noted. “We light the wood-fired oven every night around midnight, so that it is ready at 4 or 5 in the morning to put the bread in.”
The Impact of Complaints
Following continuous complaints from local residents, the municipality intervened, conducting an official measurement of emissions. The results indicated that emission levels were only exceeded during the initial five minutes after the oven was lit, when smoke output was at its highest.
- Initial complaints led to official emission assessments.
- Emission levels were nearing acceptable limits after the first five minutes.
- Local residents continued to file civil complaints despite these findings.
Despite the measurements providing some assurance, complaints continued to escalate, leading to formal civil actions against the bakery.
Marc Aukofer, manager of the bakery.
A Heartfelt Decision
Strained by the pressure and the looming threat of protracted legal disputes, Aukofer admitted, “We have no more strength.” With a heavy heart, the bakery has decided to stop operating the wood-fired oven permanently. Aukofer shared the sentiment that the baking of this special bread was close to his father’s heart, highlighting the emotional aspect of this loss.
Innovations in Bread Baking
However, there is a glimmer of hope for Aukofer’s loyal customers. Starting September 1, the bakery plans to introduce a new bread baked on refractory bricks, designed to replicate the traditional flavors of the wood-fired oven bread. This initiative aims to retain at least some of the loyal clientele who cherished the original product.
Benefits of Traditional Wood-Fired Oven Bread
While the shift away from wood-fired baking brings challenges, traditional wood-fired oven bread does offer numerous benefits:
- Enhanced Flavor: Wood-fired ovens create a distinct smoky flavor that is difficult to replicate.
- Textural Qualities: The high temperatures yield a crust that is both crispy and chewy.
- Nutritional Benefits: Many believe that bread baked in wood-fired ovens retains more nutrients.
Case Studies: Success Stories of Traditional Bakeries
Across Switzerland and beyond, traditional bakeries utilizing wood-fired ovens have faced similar challenges. Here are a few success stories:
| Bakery Name | Location | Solutions Implemented |
|---|---|---|
| Bio-Bäckerei Hohfiel | Zurich | Installed smoke filters and adjusted operating hours. |
| La Boulangerie | Geneva | Community engagement initiatives to raise awareness. |
| Bäckerei Huber | Bern | Moved to a location with more favorable zoning. |
First-Hand Experience: The Baking Process
For those interested in the art of baking bread in a wood-fired oven, this is a brief overview of the process:
- Preparation: Gather high-quality ingredients: flour, water, salt, and yeast.
- Mixing: Combine the ingredients until they form a dough.
- Fermentation: Allow the dough to rise in a warm environment.
- Shaping: Shape the dough into loaves or rounds.
- Baking: Preheat the wood-fired oven and bake the bread until golden brown.
Future of Traditional Baking
As we witness the decline of traditional wood-fired baking in Möhlin, it sparks a larger conversation about community, tradition, and modernization. The balance between preserving culinary heritage and catering to modern living standards becomes pivotal for bakers and communities alike. The decisions made by establishments like Aukofer’s bakery will influence the future of traditional baking for years to come.
