{"id":10751,"date":"2018-11-06T11:16:59","date_gmt":"2018-11-06T10:16:59","guid":{"rendered":"https:\/\/lebkuchen-regner.at\/about-us\/"},"modified":"2024-11-08T19:49:44","modified_gmt":"2024-11-08T18:49:44","slug":"about-us","status":"publish","type":"page","link":"https:\/\/lebkuchen-regner.at\/en\/about-us\/","title":{"rendered":"About us"},"content":{"rendered":"\t\t
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About us<\/h1>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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Schau TV the Regner Bakery<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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Regner family with a long baking tradition<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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The Regner family has been running the bakery in Seckau for four generations. But baking has been taking place in the house for much longer: court baker Adam Gundtschnickh built the building in 1660.
\nThe reason for this was the market status raised by Emperor Leopold I in the same year, which brought many freedoms to the citizens of Seckau.<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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Almost two and a half centuries later, the house came into the possession of the Regner family. In 1901, Michael Regner bought the bakery from his relative Jakob Wagendorf. In the next generation, Josef Regner I introduced the confectionery business in 1949. The coffee house was founded eight years later: in 1957.<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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The house also underwent some changes in the third generation of the Regner family’s ownership. Josef Regner II was now the 16th owner of the bakery and as such had the main building expanded. He also expanded the business to include a bed and breakfast. Finally, in 1985, Michael Regner took over management of the business at just 21 years of age due to his father’s serious illness.<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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In 1995, the young master confectioner began developing the product. Together with his wife Katharina, he tried to refine and rework the traditional recipes of the house. Once the right recipe had been found, new gingerbread creations were added every year. The breakthrough came in 2002. After a program on “Klingendes \u00d6sterreich”, hosted by Sepp Forcher, the pastry became known nationwide.<\/p>\n

The next step was not long in coming. In 2010, the Regner family built a new bakery next to the main house. It was officially opened on July 29, 2011. Today, both the parents Michael and Katharina Regner, as well as the children Johanna, Gregor and Andrea Regner work in the business.<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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The \u201cchildren\u201d have long since followed in their father\u2019s footsteps. Gregor was crowned world pastry chef champion in Canada in 2009 and together the three hold a record that is unique in Austria: they were all national champions in the same category. With her success, Andrea Regner is following in the footsteps of her older siblings. In 2004, Johanna Regner won the Styrian state championships and then the national championships for Austrian pastry chef apprentices. In 2008, Gregor Regner won the Salzburg state championships and then the national championships for Austrian pastry chef apprentices. He completed his apprenticeship with the well-known master pastry chef and patisserie world champion Josef Fingerlos in the city of Salzburg. He won the qualifying competition for the world pastry chef skills championship in Gleinst\u00e4tten in November 2008. Gregor won the 2009 WorldSkills and first place at the 40th WorldSkills Championships in Calgary, Canada.<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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21-year-old Gregor Regner from Seckau won the gold medal at the World Skills Championships in Calgary, Canada in 2009. Four days of competition and 22 hours of work. Marzipan figures, desserts, plate desserts, a cake, chocolates and a chocolate showpiece with a cake and sugar decorations. All of this had to be produced from scratch in the given time. However, it is not just the taste and appearance of the products that are assessed at the World Skills. Compliance with the deadline, exact number of pieces, specified size and weight, variety of components in the products, applied work techniques, clean and organized work are also taken into account in the assessment.<\/p>\n

Thanks at this point for the help and the good cooperation in preparing for the World Championship with Leo Forsthofer and also with Christian Schaberreiter!<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Media<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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copyright: ORF Steiermark<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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copyright: ORF Steiermark<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Cafe & Confectionery<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Here you can find some impressions of our company.<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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We are proud of this<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/i><\/span>\n\t\t\t\t\t\t\t\t<\/i><\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\tAward from the State of Styria<\/a>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t

On July 4, 2014, we received the highest award that a company in Styria can receive from the state.
\nWe have now been granted the right to use the Styrian coat of arms and are very proud of it.<\/p>\n

A big thank you for this great award and recognition!
\nThank you also to all our great employees, they are the pillars of our company!<\/p>\n<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t

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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/i><\/span>\n\t\t\t\t\t\t\t\t<\/i><\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\tAwarded as the best training company in Austria<\/a>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t

Due to the victory of Andrea Regner, who completed her apprenticeship in her father’s company, in the federal apprenticeship competition, Michael Regner was awarded the title of best training company in Austria in 2009. In the course of this, he was presented with the Golden Sugarloaf.<\/p>\n<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t

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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/i><\/span>\n\t\t\t\t\t\t\t\t<\/i><\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\tThe best confectioner in the world is from Styria!<\/a>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t

21-year-old Gregor Regner from Seckau won the gold medal at the WorldSkills in Calgary, Canada in 2009.<\/p>\n

4 days of competition and 22 hours of work. Marzipan figures, desserts, plate desserts, a cake, chocolates and a chocolate showpiece with a cake and sugar decoration. All of this had to be produced from scratch in the given time. However, the WorldSkills not only assesses the taste and appearance of the products. Compliance with the deadline, exact number of pieces, specified size and weight, variety of components in the products, applied work techniques, clean and organized work are also taken into account in the assessment. Thank you at this point for the help and the good cooperation in preparing for the World Championship with Leo Forsthofer and also with Christian Schaberreiter!<\/p>\n<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

About us Schau TV the Regner Bakery Regner family with a long baking tradition The Regner family has been running the bakery in Seckau for four generations. But baking has been taking place in the house for much longer: court baker Adam Gundtschnickh built the building in 1660. The reason for this was the market […]<\/p>\n","protected":false},"author":2,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-10751","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/lebkuchen-regner.at\/en\/wp-json\/wp\/v2\/pages\/10751","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/lebkuchen-regner.at\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/lebkuchen-regner.at\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/lebkuchen-regner.at\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/lebkuchen-regner.at\/en\/wp-json\/wp\/v2\/comments?post=10751"}],"version-history":[{"count":4,"href":"https:\/\/lebkuchen-regner.at\/en\/wp-json\/wp\/v2\/pages\/10751\/revisions"}],"predecessor-version":[{"id":18556,"href":"https:\/\/lebkuchen-regner.at\/en\/wp-json\/wp\/v2\/pages\/10751\/revisions\/18556"}],"wp:attachment":[{"href":"https:\/\/lebkuchen-regner.at\/en\/wp-json\/wp\/v2\/media?parent=10751"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}