Schwarzer Kipferl

from Wikipedia, the free encyclopedia
Schwarzer Kipferl

The Black crescents , also black crescents , is a seasoned cumin - bread from rye and wheat flour and provides a typical regional specialty of Bavaria is is since 1895 after a secret recipe from the same year in. Cham founded and since 1900 in Regensburg local bakery Schwarzer handcrafted.

It should not be confused with the crumbly croissants made from sweet dough or the brioche croissants .

The roll, named after the founder of the traditional bakery Johann Schwarzer , has an elongated, oval shape, is baked with a crispy crust and has a hearty, spicy taste. Traditionally it is eaten with white sausage or crackers and, above all, often with bratwurst or grilled sausage together with sauerkraut . This combination is considered a “classic” in the historic Wurstkuchl and many other restaurants in Regensburg, which has made the black croissant known nationwide as a “Regensburg specialty”. Meanwhile, this is Black crescents in a number of Bavarian beer gardens and pubs as part of snack encountered or as a bread accompaniment to various dishes.

The Schwarzer bakery was founded by Johann Schwarzer in Cham in the Upper Palatinate in 1895 . He made use of the then progressive oven technology from Austria , from which the addition of the company name "First Viennese Backhaus", which is still used today, goes back. Five years later, the company founder relocated his business to the Upper Palatinate metropolis of Regensburg. There the bakery has been located in the middle old town , Obere Bachgasse 7 / corner Augustinergasse , in the early Gothic Albrecht Altdorfer house , which is a listed building and is one of the sights in Regensburg . In 1970 Erwin Weber took over the bakery from the city-famous Schwarzer family. In 1992 he handed over the management of the business to his son, master baker Rudolf Weber, who has been running the business with his traditional baking tradition ever since.

Web links

Commons : Schwarzer-Kipferl  - Collection of images, videos and audio files

Individual evidence

  1. a b Schwarzer bakery. In: Gabriela Weilacher, Peter Weilacher: Culinaria Bavarica - The great manual of Bavarian specialties. 2nd, expanded edition. Kir-Royal-Genießerverlag, Bad Aibling 2012, ISBN 978-3-942523-04-2 , p. 340 ff. ( Online , PDF, 99 kB).
  2. ^ Eva Krötz: Around Regensburg. Bavarian Jura, Front Bavarian Forest. Bergverlag Rother, Munich 2013, ISBN 978-3-7633-4423-9 , p. 29.
  3. See chronicle on the website of the Schwarzer bakery , Regensburg; accessed on September 30, 2019.