Half a century of sweets: Roland Weichbrodt celebrates anniversary at Niederegger
Half a century of sweets: Roland Weichbrodt celebrates anniversary at Niederegger
In the heart of Lübeck, a remarkable anniversary was celebrated on July 31, 2024: pastry master Roland Weichbrodt looks back on 50 years full of creativity and craftsmanship in the famous Café Niederegger. His commitment and talent not only shaped the company's reputation, but also conquered the hearts of locals and tourists.
Already at the age of 15, Softbrodt decided to become a confectioner. His training began on August 1, 1974 and in 1977 he was able to continue his apprenticeship in the Café Niederegger after successful completion. In 1996 he passed the master's examination and took responsibility for the bakery in 1997. Since then it has been the creative force behind countless delicious baked goods, and it is hardly possible to appreciate the number of his cakes and specialties.
The work of Roland Weichbrodt is a wonderful example of how traditional craftsmanship can be combined with modernized tools. While the technologies in the bakery have become more progressive, the art of confectional trade, such as careful manufacturing of doughs and desserts, remains in the foreground. Softbrodt places all baked goods itself and attaches great importance to freshness.
It is particularly noteworthy to respond to the individual wishes of the customers. He not only perfected classic recipes, but also developed new ideas, such as the popular fresh cheese cake, which was created as a journeyman during his time. The creativity seems to be almost unlimited as long as the individual creations fit through the door that leaves the bakery.
"We would like to thank Mr. Weichbrodt for his long-term loyalty and the always trusting cooperation. He has significantly shaped the good reputation of our house with his work," emphasizes Theresa Mehrens-Strait, managing director of Niederegger, and thus recognizes his unmistakable influence on the company. With the upcoming retirement in August, he will pass on his expertise to the successor of confectioner Nadine Wiese in order to continue to preserve the tradition and qualities of Niederegger in the future.
for Softbrodt it was a fulfilled time. This is shown in his conclusion: "Everything was done right! I always felt comfortable here, there has not been a reason to change over the years." His anniversary is not only a personal milestone, but also a sign of durability and manual skills that the Café Niederegger distinguishes. The task is now waiting for the coming generations to continue this inheritance.
- Nag