Trenker Bakery (Platzbäck)

Trenker Bakery has been baking in Dobbiaco/Toblach, in South Tyrol's Dolomites, since 1954, working at 1,240 metres above sea level in a UNESCO World Heritage mountain landscape. The business remains family-run, and its stated approach favors hand-shaped dough over fully automated production even as it has grown to fourteen branches and roughly seventy employees across production and retail.

The bakery's signature is Schüttelbrot, a thin, crisp alpine flatbread whose name literally means "shaken bread," alongside sweet buchteln buns and apple strudel. The company credits the region's clean mountain air and water as part of what makes the bread distinctive, and says its Schüttelbrot has developed a following well beyond South Tyrol, citing customers as far away as Australia and Canada.

That quality claim has some independent backing: Trenker has won multiple gold medals at the DLG Quality Contest, a German food-industry award, including four in 2023 alone, and the bakery is IFS-certified for food safety. Seventy years after opening, the operation still frames itself as balancing "traditional & modern methods" -- mechanized enough to supply fourteen retail branches, but still shaping bread by hand at the production level.