NOBIS PRINTEN AWARDED FOR THE NINTH TIME IN A ROW
Nobis Printen has also been awarded 2022 by the Ministry of Agriculture and Consumer Protection NRW and is one of the best bakeries in the whole of North Rhine-Westphalia.
Special attention was paid to: Excellent quality, artisanal production methods according to our own recipes, sustainable production, regional ingredients, good working and training conditions and fair pricing policy.
Excellent food craftsmanship
State Secretary Dr. Heinrich Bottermann: The food trade creates identity and home
State Secretary Dr. Heinrich Bottermann presented companies in the food trades with the honorary award of the state of Meister.Werk.NRW. Member companies of the Association of the Rhenish Bakery Trade were represented among the award winners. The award winners from the bakery, butchery, confectionery and brewing trades were honored for their special achievements: “The food trades in North Rhine-Westphalia create high-quality regional products that convey identity and a sense of home. It secures jobs and apprenticeships, promotes cooperation within a region to build stable value chains and is an important local supplier, especially in rural regions,” said State Secretary Bottermann in praise of the industry’s commitment.
With the “Meister.Werk.NRW” award, the state government has been recognizing outstanding bakery businesses since 2013 for products of special quality, craftsmanship, responsible management and regional roots. In 2017, confectioners were also honored for the first time.
“Consumers are increasingly interested in where products come from and under what conditions they are produced. Regionally produced foods in particular are becoming increasingly important. Yet artisanal food production means more than simply mixing the ingredients. Behind a food product lies profound knowledge and a long tradition,” explained State Secretary Dr. Heinrich Bottermann.
Meister.Werk.NRW honors food craft businesses, among other things, for producing their own products, maintaining old recipes and at the same time being open to new products or production methods. One example in bakeries is homemade natural sourdough, which does not require artificial baking agents.