Because good bread
never gets out of style
Artisan bread since 1880. The beginnings of the BACKSTUBA go way back to 1880, when Fidelis Gstrein founded his bakery in Sölden and initiated, thus, the family's common name 'Bäckelar'. His baking skills were passed on Anton and – at a later stage - Hubert Gstrein. Following them, Christoph Gstrein successfully lead the renowned bakery. Now, Thomas Gstrein, baker by trade in the fifth generation, is the new face of the company.
Christoph Gstrein
Baker from head to toe and master of the baker's oven since 1991. His bread and pastry creations have a long tradition in Sölden. Now, Christoph gives way to new ideas and fresh bread, happy to pass on the newly named BACKSTUBA to a young, engaged entrepreneur.
Thomas Gstrein
Wants to delight with his artisan bread. He already served his apprenticeship in today's BACKSTUBA and grew with the values and traditions from back then. Now, he is ready to start a new era of the 'Bäckelar' baking traditions, re-defining ancient recipes and old grains. With new ideas, a lot of passion and a motivated team.
Thomas Gstrein
Wants to delight with his artisan bread. He already served his apprenticeship in today's BACKSTUBA and grew with the values and traditions from back then. Now, he is ready to start a new era of the 'Bäckelar' baking traditions, re-defining ancient recipes and old grains. With new ideas, a lot of passion and a motivated team.
Christoph Gstrein
Baker from head to toe and master of the baker's oven since 1991. His bread and pastry creations have a long tradition in Sölden. Now, Christoph gives way to new ideas and fresh bread, happy to pass on the newly named BACKSTUBA to a young, engaged entrepreneur.