Family Regner in long baking tradition
For four generations the family Regner leads the Backhaus in Seckau. But baked in the house is much longer. 1660 Hofbäcker Adam Gundtschnickh built the building.
The reason for this was the market survey by Emperor Leopold I in the same year, which brought the citizens of Seckau many freedoms.
Nearly two and a half centuries later, the house came into the possession of the family Regner. In the year 1901 Michael Regner bought the bakery from his relative Jakob Wagendorf. In the next generation led 1949 Josef Regner I the confectionery industry. Eight years later, the coffeehouse startup followed: 1957.
Also in the third generation owned by the family Regner the house experienced some changes. Josef Regner II was meanwhile the 16th owner of the Bäckerhaus and as such had the parent company expanded. In addition, he expanded the operation of a bed and breakfast. Finally, Michael Regner took over 1985 because of a serious illness of the father the management of the enterprise with just 21 years.
1995 1995 the young pastry chef starts to build the product. Together with his wife Katharina he tried to refine and revise the traditional recipes of the house. Once the right formula was found, new gingerbread creations were added every year. 2002 followed the breakthrough. After a broadcast of "Klingendes Österreich", moderated by Sepp Forcher, the pastry became known nationwide.
The next steps coming soon 2010 The family Regner built a new bakery in addition to the parent company. The was on 29. Juli 2011 solemnly opened. Today, both the parents Michael and Katharina Regner, as well as the children Johanna, Gregor and Andrea Regner work in the company.
The "children" have long been in daddy's footsteps. Gregor was named confectioner in Canada in 2009 and together they hold a record that is unique in Austria: they all became state champions in the same category. With her success, Andrea Regner follows in the footsteps of her older siblings. As early as 2004, Johanna Regner won the Styrian national championships and joined the national championships of Austrian pastry apprentices. In 2008, Gregor Regner won the Salzburg State Championships and then the Federal Championships of Austrian pastry apprentices. He completed his apprenticeship with the famous master confectioner and patisserie world champion Josef Fingerlos in the city of Salzburg. In the elimination competition for the professional world championship of confectioners in November 2008 in Gleinstätten, he won the race for himself. Gregor won the Worldskills 2009, finishing first at the 40th World Professional Championships in Calgary, Canada.
The 21-year-old Gregor Regner Gregor Regner from Seckau won the gold medal at the world championships ("WorldSkills") in Calgary / Canada in 2009.4 days of competition and 22 hours to work. Marzipan figures, desserts, plate desserts, a cake, chocolates and a chocolate showpiece with a cake and sugar decorations. All this was within the given time to produce from zero. Not only the taste and the look of the products are judged at the WorldSkills. Also the observance of the temporal delivery, exact quantity, given size and weight, variety of the components with the products, applied work techniques, clean and organized work, flow into the evaluation.
Many thanks for the help and the good cooperation during the preparation for the WC with Leo Forsthofer as well as Christian Schaberreiter!
Cafe & Confectionery
Here you will find some impressions of our company.
Confectioner, managing director
Master confectioner, authorized officer, bakery manager
Business & Local Management
Pastry master, bakery management
Confectioner, service, packaging
Confectioner, service, packaging
We are proud of that
The AMA Craftsmanship Seal is based on three pillars: the masterly processing, the regional origin of the raw materials and the independent control. Master pastry chef Gregor Regner is very happy about this award. "Our pastry shop has been deeply rooted in crafts for many generations. In addition, we care about the regional origin of the raw materials, "explains the master of the sweet craft.
In the house Regner is baked continuously since 1660. The family initially ran a bakery, 110 years ago they specialized in gingerbread. The Lebzelterei is in the blood of the family, no wonder that in addition to pastry chef Gregor and brother Michael and both parents and three children in the operation.
The Seckauer Lebzelterei is known far beyond the boundaries of the monastery. Here you will find specialties with typical Styrian fillings such as Zirbentrüffel, Apfel-Maschanska, pumpkin seed, Schilcher grape juice, red wine jelly or Hauszwetschkengelee. But there are also all other traditional forms of gingerbread. The sprinkler is also because of the homemade cakes, the quality of which is internationally recognized. For example, pastry chef Gregor created a cake made of dark and light chocolate mousse and raspberry fruit inlay. It tasted so good to a jury of experts that it was named World Champion cake.
About the AMA trade seal
The majority of the confectionery is made from the weighing of raw materials to the finished product itself. In production, more than half of the employees are either masters, skilled workers, journeymen or apprentices. Traditional and regional specialties play an important role in AMA craft pastry confectioneries. Great importance is attached to the regional origin of the raw materials.
On July 4, 2014, we received the highest award that a company in Styria can receive from the state. We now have the right to manage the Styrian coat of arms and are very proud of it.
A big thank you for this great award and recognition! Thanks also to all our great employees, they are the pillars of our company!
Due to the victory of the Federal apprenticeship competition of Andrea Regner, who completed her apprenticeship in her father's business, got Michael Regner the award for the best training company of Austria in 2009. In the course of which he was the golden sugarloaf presented
The 21-year-old Gregor Regner from Seckau won the Gold Medal at the 2009 World Championships ("WorldSkills") in Calgary, Canada.
4 days of competition and 22 hours to work. Marzipan figures, desserts, plate desserts, a cake, chocolates and a chocolate showpiece with a cake and sugar decorations. All this was within the given time to produce from zero. Not only the taste and the look of the products are judged at the WorldSkills. Also the observance of the temporal delivery, exact quantity, given size and weight, variety of the components with the products, applied work techniques, clean and organized work, flow into the evaluation. Many thanks for the help and the good cooperation during the preparation for the WC with Leo Forsthofer as well as Christian Schaberreiter!