If we want to snack, it should be wholesome, natural, crunchy, varied, and simply delicious. Inspired by the love for the mountains, nature, and the long-standing bakery tradition, the product concept for the new Dr. Karg’s HÜTTS was born. Just like all the other specialties produced by the family-owned business based in Schwabach, HÜTTS are made exclusively with wholegrain flour, wholesome grains, a bit of olive oil, and other natural ingredients. The dough is then formed into the typical HÜTTS shape and baked slowly in an original baker’s oven.
Our philosophy is simple: We take selected ingredients and lots of time, and combine them with traditional baking artisanry to produce the authentic quality our customers appreciate so much.
The roots of Dr. Klaus Karg KG lie in Wolkersdorf in Franconia in the 1950 founded village bakery. In 2000, the company started producing and selling delicious crispbread specialties under the leadership of CEO Dr. Klaus Karg. Thanks to selected ingredients, creative recipes and its unique, light consistency, Dr. Karg’s crispbread has become popular nationally and internationally.
The idea behind the original Dr. Karg’s crispbread has lead to many other, delightful product innovations in the meantime. Dr. Karg’s wholegrain snacks are delightful small crunch packs, perfect for that craving feeling in-between meals, and have thus long ago earned their place on the shelves of the food trade. Since 2019, Dr. Karg’s HÜTTS are innovative wholegrain delights that promise the peak of snacking pleasure with their aromatic flavour varieties, inspired by the mountains’ culinary pleasures.
With all products, the company stayed true to their original quality demands. The wholegrain flour comes from mills in Bavaria with which long-standing contracts have been established. Recipe-specific ingredients, such as coconut, cheese, dried tomatoes, etc., are used fresh every day. For optimal flavour and the characteristic bite, Dr. Karg’s enhance their crunchy creations with high quality oils. All raw materials are carefully combined and kneaded into a dough that is then left to rest before it is shaped and finally baked slowly in rack ovens – the traditional way.
Madame Heike Haubner
Monsieur Joachim Decker
Madame Heike Haubner
Biscuits / Pâtisseries Fines: biscuits: assortiments de pâtisserie, pâtisserie feuilletée, pâtisseries au beurre, gâteaux sablés avec glaçage au chocolat, gâteaux au blé complet; biscuits de saison: étoiles de noix; biscuits: biscuits au beurre, biscuits avec glaçage au chocolat, pattes d’ours, florentins, macarons; autres pâtisseries fines / biscuits: baisers (meringues);
Biscuits Apéritifs: biscuits apéritifs; produits extrudés (biscuits salés, biscuits au fromage, biscuits à la soude): bâtonnets salés, bretzels; biscuits salés, biscuits au fromage, biscuits à la soude: biscuits salés, , biscuits à la soude; crackers: cracker à la pizza; snacks: bouchées de pâte salée;
Produits Semi-Finis: préparations à la base de pâtisserie: ; pâtes brutes: pâte de noix aux macarons, pâte aux macarons à la pâte de noyaux;
Confiseries Biologiques: biscuits apéritifs biologiques;
Confiseries Végétariennes / vegan : biscuits/pâtisseries fines végétariens / vegan;