Traditional bakery Susdorf in Hameln closes after 68 years!

Traditional bakery Susdorf in Hameln closes after 68 years!

The small, fine bakeries that are often located in the heart of the city are not having an easy time of it at the moment. Back when you could still taste craftsmanship and tradition in one bite, everything was a little simpler. Another chapter in the history of the bakery will soon open in Hameln, as the Susdorf bakery and pastry shop will close its doors on June 28, 2025. This marks the end of an era that dates back to 1895, when the company was founded by Heinz Twellmeyer. Martin Susdorf currently runs the bakery, which he took over from his father Reinhold in 1957 and which he has run with dedication for 60 years, six days a week.

A note on the door informs customers of the closure and warmly thanks them for their years of loyalty. The reason for the bakery's end is due to age, as Martin Susdorf is already 75 years old and would like to retire. But customers don't seem to be taking the closure idly by either. Katrin Jütte from the Klütviertel has launched a signature campaign to fight for the bakery's preservation. In an open letter she emphasizes the bakery's great importance for the community.

From family traditions to successions

Although the closure is imminent, the bakery's sales have increased since the announced end was announced. Would there perhaps be a successor in sight? There are some interested parties, but so far no baker has been found who bakes himself. Martin Susdorf agrees to pass on his popular recipes to a potential successor, which fuels hopes that the tradition will continue.

The situation in Hamelin is not unique. In North Rhine-Westphalia, the traditional Mauel bakery, which has existed since 1883, was recently closed. After almost 140 years, the company is closing all 27 branches in cities such as Cologne and Bonn, which will be taken over by “Schäfer Dein Bäcker” in the future. Business owner Peter Mauel gave up for health reasons, and this also shows the industry's big problem: With rising operating costs and an increasingly competitive market, many bakeries are finding it difficult to stay afloat.

A turning point for the industry

Bakery owners are not only drawing conclusions in Hamelin and North Rhine-Westphalia. In Franconia, the Peter Schmitt GmbH bakery has also announced the closure of several branches. There are many reasons: a shortage of skilled workers, high energy prices and competitive pressure from supermarkets that offer lower prices are putting a lot of strain on small craft businesses.

The two closed branches in Steinach and Münnerstadt, which had a long tradition, are evidence of the changing market. The delicate, regional specialties are particularly at risk. Sales are falling while rents are rising. This makes the question all the more pressing: How can we save our bakeries, which are so strongly linked to our culture and tradition?

The situation is critical, but the efforts of people like Katrin Jütte in Hameln show that not everyone wants to give up. The challenges are great, but the memories, the traditions and the tastes that the bakeries offer are worth fighting for. It remains to be hoped that with enough support and commitment the craft can continue to exist.