Between tradition and innovation: an insight into the Lichtensteiger gourmet bakery
The history of Genussbäckerei Lichtensteiger began over 100 years ago, when Urs Lichtensteiger's great-grandparents opened a small bakery in Zuzwil in 1912. The location in Flawil followed in 1978. When Urs Lichtensteiger took over his parents' business in 2005, one thing was clear: he wanted to grow, but without losing tradition.
Today, the company has 13 branches and employs around 110 people. The entire production of bread, confectionery, sandwiches and fresh baked goods takes place in St.Gallen Bruggen - only the chocolate is made in Flawil.
Urs Lichtensteiger with one of his employees in production in St.Gallen Bruggen with the popular Gallus bread.
Craftsmanship with a modern approach
Lichtensteiger relies on genuine craftsmanship. Long dough processes, pre-doughs, 100% Swiss wheat and butter from the canton of St.Gallen are a matter of course for him. At the same time, he is constantly trying out new recipes. One example of this is the "Irma Brot" as part of the organic range, named after and inspired by his grandmother's recipes.
One of the flagship products is Gallus bread, which was awarded the "Swiss Bakery Trophy" in 2024. The dough is left to rest for 24 hours before being processed by hand. Alongside the almond croissants and the hand-broken St.Gallen Bürli, Gallusbrot is one of Urs Lichtensteiger's favorite products.
The production of bread, confectionery, sandwiches and fresh baked goods takes place in St.Gallen Bruggen.
The seasonal specialties are particularly popular with customers. This year, for example, there were porcelain royal figurines for the Epiphany cakes for the first time, which were collected with enthusiasm. "We never thought that so many people would collect the kings for our competition," says Lichtensteiger.
"I try to bring the pleasure to the people"
Urs Lichtensteiger, Managing Director Lichtensteiger AG, Bakery
Team spirit as a strength
Lichtensteiger has many ideas for the future. He observes trends and keeps various scenarios open. One thing is clear: production will remain manual, machines will support but not replace people. The shortage of skilled workers is not a major problem for Lichtensteiger. At peak times, which last from 1 a.m. to 6 a.m., there are around 30 to 40 people in the bakery. The company employs many long-term employees, and Lichtensteiger believes that skilled trades are becoming more popular and important again. "In Germany, the number of apprentices rose by 11% last year - that's encouraging."
Anchored in the region
Lichtensteiger particularly appreciates the lively districts of St.Gallen. "We should communicate the diversity of St.Gallen even more to the outside world," he says. Urs Lichtensteiger can be found at FCSG matches from time to time. The Lichtensteiger bakery is a stadium supplier and is allowed to deliver burgers, hamburgers, hot dog rolls, etc. The collaboration with Kybunpark is a matter close to his heart and at the same time a benefit for the region.
Our series "Stories from St.Gallen's trade and industry".
In the "Stories from the business world" series, we regularly present a business from the city of St.Gallen. We follow the relay principle, whereby the business featured always recommends the next business. Urs Lichtensteiger would like to see Andrea and Jörg Bechinger from Bechinger Spezalitäten-Metzgerei featured next.
