Tradition in danger: Metzger-Bakery is fighting for its future in Hamelin

Tradition in danger: Metzger-Bakery is fighting for its future in Hamelin

In Hamelin, many of those affected look with concern at the tradition that the butcher's bakery has represented over the years. Master baker Mark Metzger (52) and his energetic team have been active in the bakery since 1979. The “Hannoversche Gersterbrot” is baked there according to the recipe of his late father Peter Metzger, who once took over the butcher's bakery from the Glatzel bakery. Despite all this tradition, it remains to be seen that the bakery has struggled economically in recent years.

Around 2005, the Metzger-Bakery went bankrupt for reasons that plague many other bakeries, such as rising raw material and energy costs. The Hajener Landbäckerei also reported that it rented the branches on Osterstrasse, Talstrasse and Wilhelmsplatz from Metzger. But Mark Metzger didn't give up: He bought back the house at Emmernstrasse 11 and reopened the bakery in 2011 under the name Metzger-Bäcker.

Challenges for craft businesses

However, the situation for Metzger is tense. Despite hard work in the bakery and starting the business day at 4 a.m., he notices that sales are not reaching the desired level. “There could be more,” he says, and attributes this to cost fluctuations that result in constant ups and downs. Another challenge he is observing is the closure of other traditional bakeries, such as Susdorf in Hameln. A takeover was out of the question for Metzger.

As with many bakeries, there is great uncertainty. An example from Laupheim shows the state of the industry: a traditional bakery there had to file for bankruptcy in 2025 and close all branches. Even the orders from self-administration could not help out of the crisis, which left a bitter aftertaste. The Mäschle bakery, which was founded in 1996, also faced similar challenges and found it difficult to overcome bankruptcy, with employees having to be laid off.

Even the Schlereth bakery, which had been active since 1898, closed all eight branches after bankruptcy, drawing the sad conclusion that its 127-year history was over. Its closure caused great public regret.

Insight into the future

So what does the future look like for the butcher bakery? Despite the difficulties, Mark Metzger is optimistic, but it's not just about his own business. He is also concerned about the many small, traditional companies that are fighting for their survival in the industry. “It remains to be seen how things will develop,” he says, hoping that the markets will stabilize.

The great diversity in the bakery scene can be helpful. For many customers, the butcher bakery remains an important point of contact that, despite all the difficulties, is not forgotten. The hope remains that the craftsmanship and passion for baking will continue in the future. Everyone during this summer season brings a breath of fresh air and new possibilities.