Bäckerei Münzel (Oberstaufen)

Richard and Elisabeth Münzel took over a bakery in Waldenburg, in Silesia, in 1927. Postwar expropriation and expulsion displaced the family from that business, and it took more than two decades of rebuilding before the bakery found a permanent home in Sonthofen, in the Allgäu region of southern Germany, in 1970. The business is now run by the fourth generation of the Münzel family.

Around 30 bakers, confectioners and support staff work daily at the Sonthofen production site, supplying branches across the Allgäu, including Oberstdorf, Immenstadt, Kempten and Oberstaufen, where the bakery runs a street-side sales stand on the town's Kirchplatz with outdoor seating, its first retail format of that kind. All baked goods sold across the branches are produced centrally in Sonthofen rather than on-site at each location.

The bakery has built a specialty around heritage grains, offering bread made with einkorn, emmer, spelt and Waldstaudenroggen, an old forest rye variety, while sourcing deli items like cheese and sausage from regional producers and stating explicitly that it does not use insect flour in any product.