History
20 April 1950Foundation of the „Fränkische Dorfbäckerei“ in Wolkersdorf by master baker and confectioner Hans Karg and his wife Babette. The family’s residential house is enlarged by a bakery annex. During the registration of the business,the Wolkersdorf mayor had his doubts if a third bakery in Wolkersdorf was really necessary?. But his doubts were proved wrong – the bakery of the Karg family was a success right from the start. The special feature of the bakery was their delivery service by bike. Later on, they switched to a motorcycle with a sidecar, then to a „Goliath“, a three wheeler, which left them with more flexibility and helped them expanding their customers’ base. The expansion of the car pool went along with the increase in staff: The first apprentices were hired. |
 
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Babette and Hans Karg with their son Heinz |
1960Handing over business to the second generation – now master baker Heinz Karg runs the business together with his wife Renate. |
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July 1997Takeover by Dr. Klaus Karg. Dr. Klaus Karg, born in 1960, studied business administration at the Universities of Regensburg, Boulder (USA) and Erlangen-Nürnberg. The study was finalized by the doctorate during the years 1988-1991. From 1991 to 1997, Dr. Klaus Karg worked at Datev eG, Nürnberg, as assistant of the executive vice-president and as project leader with approximately 20 employees. Afterwards, he took over the bakery's leadership. |
1998First steps towards organic certification: The first breads, bread rolls and pastries are produced in organic quality receiving organic certificates, e.g. by control organizations such as ABCERT. |
Spring 2000Birth of crispbread production: The first two varieties „Classic 3-Seed“ and „Cheese & Pumpkin Seed“ are launched on the market. |
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October 2000The „Dorfbäckerei Karg“ is awarded as one of the best bakers in Germany by the journal Der Feinschmecker during the campaign „Die besten Bäcker in Deutschland 2000/2001“. |
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2001The company enters the organic market with its crispbreads during Biofach: The two varieties „Classic 3-Seed“ and „Cheese & Pumpkin Seed“ are now also available in organic. The exhibition proves to be a success: The brand „Dr Karg“ is being exported to the UK. |
2001Two further flavors enrich the product range of the non-organic crispbread: „Roasted Onion“ and „Mildly seasoned“. |
August 2001Move to a new crispbread production site. Until then, the crispbread was produced at the bakery in the Volckamerstraße in Wolkersdorf during the afternoon and in the evening. In August, the production site for crispbread is relocated to parts of the altered premises of the butchery Oertel. |
September 2002Expansion of the production site's area up 1100 m². |
2003Launch of the new variety „Organic Spelt“ |
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October 2003The company is awarded the „CMA Spezialitäten“ prize for „Dr. Karg – Bread of Distinction crispbread“ during ANUGA in Cologne. |
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August 2004The flavor „Organic Spelt with Emmental Cheese“ enters the market. New label design: A greenish stripe helps now to distinguish between the organic and non-organic crispbread. |
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November 2005Relocation of the crispbread production from Wolkersdorf to Schwabach. |
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January 2006Relocation of the traditional bakery and administration from Wolkersdorf to Schwabach. |
Februay 2006Here comes the sun! New label design: Just in time for Biofach 2006, the Dr Karg crispbread presents itself in a new outfit. An eye-catching oval in shape of the sun puts now more emphasis on the flavor. The already established distinction between organic = greenish labels and non-organic = yellow labels is kept consequently. |
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January/February 2006Launch of the organic variety „Spelt Muesli“ – at Biofach 2006. |
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July 2006Report in the Süddeutsche Zeitung: Bäcker mit Doktortitel. read the article » (german language). |
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30 September 2006More than 400 guests participate in an extraordinary opening ceremony of the new production site at „Alte Rother Strasse 10“. |
1 October 2006„Tag der offenen Tür der Backstube“ (open day at the bakery) with 5000 guests. Eating, drinking, factory tours, a bouncing castle – there was a lot to offer for old and young. Visit the „Bäckerei Karg“ website for further pics. |
January 2007DLG competition „Brot- und Backwaren“ and „1. DLG Bio Wettbewerb“. |
December 2007Redefining „Roasted Onion“: Although the crispbread has a delicious flavor, the name was considered negatively in German. Thus, „Röst-Zwiebel“ is now called „Pikant“. |
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April 2008Ground breaking of the new production hall to double production capacities; expansion of the administration. |
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2 October 2008Relocation of the administration department from first to second floor. |
December 2008Completion of the building activities. |
December 2008Change to a new label design – „round the corner“. |
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January 2009A new product – gourmet crispbread Tomato Mozzarella |
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February 2009Biofach Nueremberg: We had the biggest stand with 30m2 since our first participation in the Biofach fair. |
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May 2009Introduction of the brand delisenza – finest food free from – glutenfree crispbread with great taste. |
20th July 2009Dr. Klaus Karg is awarded with the „Mittelstandspreis“ (prize for medium sized companies) by the Bavarian Prime Minister Horst Seehofer. This award especially honors the achievement of the (Wolkersdorf) family-run company, its innovative power and the responsibility taken in the occupational field. |
7th August 2009Product launch of „Organic Tomato Mozzarella“ |
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October 2009Anuga Cologne: Successfull presentation as an exhibitor. |
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October 2009Product launch of „Ham & Cheese“ |
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January 2010New product design: The labels get the "SWING" and become much prettier. |
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