Bernbacher

Bernbacher is a German family pasta maker from Bavaria. According to the company, its history begins in 1898, when Josef Bernbacher founded a bakery and used the warmth of its ovens to dry ribbon noodles. Between 1912 and 1926 the company moved from Haidhausen to Trudering, and in 1935 the whole factory moved to Tassiloplatz. In 1960 it first produced fresh-egg pasta. In 1991 Reiner Willmann and Anton Bernbacher took over the management, and in 2012–2013, after 16 months of construction, the factory moved to Hohenbrunn. Tobias Willmann has led the company in the fifth generation since 2018; the legal name is Josef Bernbacher & Sohn GmbH & Co. KG, and in 2023 it marked its 125th anniversary.

The company says it produces in Bavaria. Its ranges are Die Guten (egg pasta from durum wheat semolina and fresh eggs from controlled housing), Bella Pasta (durum wheat semolina only), Vollkorn (wholegrain durum wheat semolina and water), Dinkel (spelt semolina and water) and Bio Dinkel (organic Bavarian spelt semolina). Shapes include spaghetti, penne, fusilli, rigatoni and tagliatelle as well as Spätzle, Hörnli, Zöpferl and soup pasta (Buchstaben, Sternchen, Riebele). The Vollkorn, Dinkel and Bio Dinkel packs are made of FSC paper and the water comes from the Alpine foothills (Voralpenland). The range also includes Nockerlgrieß, a durum wheat semolina for Grießnockerl dumplings.