Idea: Pretzels re-baked
Leftover pretzels from Rischart will now partly end up in bottles. Together with a distillery, the Munich bakery has developed a gin and a salted caramel liqueur from them.
Munich (abz). What can no longer be sold at the end of the day gets a new use at Rischart: The Munich family business, together with the Wagemut distillery, produces a gin and a salted caramel liqueur from leftover pretzels.
The reason for this is that the demand for pretzels in the branches, and especially during Oktoberfest, cannot be precisely planned. While only a small portion of the freshly produced goods remains unsold, unlike other baked goods, pretzels are hardly suitable for Rischart's "Good from Yesterday" stores.
“For us, the pretzel is a part of everyday life and a part of Munich,” says Managing Director Magnus Müller-Rischart. “The fact that we are now making something completely new out of the pretzel is, above all, a wonderful combination of craftsmanship, creativity, and the ambition to make something even better out of what already exists.”
20 pretzels for a bottle of gin
Together with the Wagemut distillery, the company sought an alternative method of processing the pretzels. According to Wagemut founder Nicolas Kröger, approximately 20 pretzels are needed for one bottle of the pretzel gin. The development process, from the initial idea to delivery, took about a year.
The gin and the Brezn Salted Caramel Liqueur are now available in selected stores of the 22 Rischart branches as well as in the online shop. During Munich's Oktoberfest, both spirits will also be served at Café Kaiserschmarrn.
