[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"story-blog/josef-weghaupt-en":3,"blog-categories-en":539},{"name":4,"created_at":5,"published_at":6,"updated_at":7,"id":8,"uuid":9,"content":10,"slug":528,"full_slug":529,"sort_by_date":530,"position":531,"tag_list":532,"is_startpage":533,"parent_id":534,"meta_data":530,"group_id":535,"first_published_at":536,"release_id":530,"lang":537,"path":530,"alternates":538,"default_full_slug":530,"translated_slugs":530},"Josef Weghaupt (Joseph Brot)","2026-06-09T06:37:12.702Z","2026-06-25T06:05:44.300Z","2026-06-25T06:05:44.328Z",185538284395325,"d17af6cf-32d0-459c-985d-cc16ae0a71a9",{"_uid":11,"body":12,"date":516,"title":4,"author":517,"robots":518,"teaser":105,"category":519,"component":521,"seo_title":522,"meta_title":105,"featured_image":523,"seo_description":527,"meta_description":105},"0513c0ea-8bae-470e-978f-f473ef88ca71",{"type":13,"content":14},"doc",[15,23,47,69,80,100,106,109,118,154,163,182,191,210,219,233,242,255,258,261,270,282,291,304,313,332,341,354,363,388,391,399,473],{"type":16,"attrs":17,"content":19},"heading",{"level":18},1,[20],{"text":21,"type":22},"Over a malt loaf with … Josef Weghaupt","text",{"type":24,"content":25},"paragraph",[26,28,33,35,39,41,45],{"text":27,"type":22},"Ever since ",{"text":29,"type":22,"marks":30},"our philosophy",[31],{"type":32},"bold",{"text":34,"type":22}," has made its way around the industry, we have been receiving enquiries from businesses we have admired for years — asking to work with us. In our new ",{"text":36,"type":22,"marks":37},"collaboration",[38],{"type":32},{"text":40,"type":22},", some of which we have admired for years. In our new ",{"text":42,"type":22,"marks":43},"series \"Over a Glass with …\"",[44],{"type":32},{"text":46,"type":22}," we would like to give you a glimpse into conversations with our partners and friends. We share a little about what we produce for each company and what connects us with them.",{"type":24,"content":48},[49,51,55,57,61,63,67],{"text":50,"type":22},"This time we are delighted to sit down with ",{"text":52,"type":22,"marks":53},"Josef Weghaupt",[54],{"type":32},{"text":56,"type":22}," from ",{"text":58,"type":22,"marks":59},"Joseph Brot",[60],{"type":32},{"text":62,"type":22},". We have had the pleasure of working with them since 2019 ",{"text":64,"type":22,"marks":65},"Bio Malt from our own Malzwelt",[66],{"type":32},{"text":68,"type":22}," for his premium bread specialities.",{"type":24,"content":70},[71,76],{"text":72,"type":22,"marks":73},"Farthofer: ",[74],{"type":75},"italic",{"text":77,"type":22,"marks":78},"You source malt from us. How did you come across us, and what do you use the malt for?",[79],{"type":32},{"type":24,"content":81},[82,86,88,92,94,98],{"text":83,"type":22,"marks":84},"Weghaupt:",[85],{"type":75},{"text":87,"type":22}," We have been sourcing various organic malt varieties for our ",{"text":89,"type":22,"marks":90},"bread manufactory",[91],{"type":32},{"text":93,"type":22},". When we first met in Vienna in 2019, it was a ",{"text":95,"type":22,"marks":96},"wonderful stroke of luck",[97],{"type":32},{"text":99,"type":22},". Malt is a key ingredient for us, in the qualitative sense – it gives us the opportunity to further intensify the fermentation of the sourdough.",{"type":101,"attrs":102},"image",{"alt":103,"src":104,"title":105},"Blog Tag des Bodens - Destillerie Farthofer","https://s3.amazonaws.com/a.storyblok.com/f/290377642822866/b06cee588b/joseph-brot-001.jpg","",{"type":101,"attrs":107},{"alt":103,"src":108,"title":105},"https://s3.amazonaws.com/a.storyblok.com/f/290377642822866/633e61f986/joseph-brot-005.jpg",{"type":24,"content":110},[111,114],{"text":72,"type":22,"marks":112},[113],{"type":75},{"text":115,"type":22,"marks":116},"When and where did you eat a bread that completely blew you away?",[117],{"type":32},{"type":24,"content":119},[120,123,125,128,130,134,136,140,142,146,148,152],{"text":83,"type":22,"marks":121},[122],{"type":75},{"text":124,"type":22}," This morning a ",{"text":58,"type":22,"marks":126},[127],{"type":32},{"text":129,"type":22},", that never fails to blow me away. We only sell Bio breads ",{"text":131,"type":22,"marks":132},"that I personally am one hundred percent convinced by",[133],{"type":32},{"text":135,"type":22},". But that was probably not the question. A bread that truly knocked me off my feet – I haven't had one in a very long time. That was ",{"text":137,"type":22,"marks":138},"at my grandmother's",[139],{"type":32},{"text":141,"type":22},". Those memories will stay with me always and were the deciding factor behind ",{"text":143,"type":22,"marks":144},"my emotional connection to bread as a food",[145],{"type":32},{"text":147,"type":22}," – which, in the truest sense of the word, is a",{"text":149,"type":22,"marks":150}," means of life",[151],{"type":32},{"text":153,"type":22},".",{"type":24,"content":155},[156,159],{"text":72,"type":22,"marks":157},[158],{"type":75},{"text":160,"type":22,"marks":161},"You trained as a food technologist and butcher. Both baking and distilling revolve around yeasts. What should everyone know about these microorganisms? ",[162],{"type":32},{"type":24,"content":164},[165,168,170,174,176,180],{"text":83,"type":22,"marks":166},[167],{"type":75},{"text":169,"type":22}," Not an easy question to answer. Humans have always lived in a ",{"text":171,"type":22,"marks":172},"symbiosis with yeasts",[173],{"type":32},{"text":175,"type":22}," – and that's something we need to be aware of. Yeasts are everywhere in our environment, which is why wild fermentation is entirely possible in bread-making too. Every sourdough naturally contains yeasts in its own right. A ",{"text":177,"type":22,"marks":178},"targeted and quantitatively limited use",[179],{"type":32},{"text":181,"type":22}," of yeast enhances the quality of the product – because bread the way it was made in its earliest days is not something anyone would particularly enjoy eating today.",{"type":24,"content":183},[184,187],{"text":72,"type":22,"marks":185},[186],{"type":75},{"text":188,"type":22,"marks":189},"Ten years since the first branch opened in Vienna's city centre, on Naglergasse. You now have six branches across Vienna. Why does great bread seemingly only work in the city?",[190],{"type":32},{"type":24,"content":192},[193,197,199,203,205,209],{"text":194,"type":22,"marks":195},"Weghaupt: ",[196],{"type":75},{"text":198,"type":22},"Consumers appreciate good bread everywhere – in the countryside just as much as in the city. It's perhaps more a question of availability. We also sell our Bio bread in a small shop attached to our ",{"text":200,"type":22,"marks":201},"bread manufactory in the Waldviertel",[202],{"type":32},{"text":204,"type":22}," is affiliated. There too we have loyal customers who appreciate the ",{"text":206,"type":22,"marks":207},"quality of our products",[208],{"type":32},{"text":153,"type":22},{"type":24,"content":211},[212,215],{"text":72,"type":22,"marks":213},[214],{"type":75},{"text":216,"type":22,"marks":217},"When is bread expensive?",[218],{"type":32},{"type":24,"content":220},[221,225,227,231],{"text":222,"type":22,"marks":223},"Weghaupt",[224],{"type":75},{"text":226,"type":22},": When it doesn't taste good. Simple as that. Quality and craftsmanship – not just the baker's, but also that of the ",{"text":228,"type":22,"marks":229},"farmers",[230],{"type":32},{"text":232,"type":22}," who produce the raw ingredients, must be fairly rewarded. Paying a fair price for a high-quality product doesn't make it expensive.",{"type":24,"content":234},[235,238],{"text":72,"type":22,"marks":236},[237],{"type":75},{"text":239,"type":22,"marks":240},"You supply around 70 customers in Vienna. Is Joseph Brot shipped, like Sacher Torten?",[241],{"type":32},{"type":24,"content":243},[244,247,249,253],{"text":222,"type":22,"marks":245},[246],{"type":75},{"text":248,"type":22},": With our Bio products, it's all about quality and ",{"text":250,"type":22,"marks":251},"freshness",[252],{"type":32},{"text":254,"type":22}," – and we can't guarantee that if we're sending our bread halfway around the world. Even though our Bio breads stay fresh for a very long time, it simply isn't an option for us.",{"type":101,"attrs":256},{"alt":103,"src":257,"title":105},"https://s3.amazonaws.com/a.storyblok.com/f/290377642822866/8f31100739/joseph-brot-004.jpg",{"type":101,"attrs":259},{"alt":103,"src":260,"title":105},"https://s3.amazonaws.com/a.storyblok.com/f/290377642822866/8ef9cd923e/joseph-brot-003.jpg",{"type":24,"content":262},[263,266],{"text":72,"type":22,"marks":264},[265],{"type":75},{"text":267,"type":22,"marks":268},"Our little daughter's absolute favourite is a brioche kipferl. What do your two boys love most? ",[269],{"type":32},{"type":24,"content":271},[272,275,277,280],{"text":222,"type":22,"marks":273},[274],{"type":75},{"text":276,"type":22},": A brioche kipferl is always a great choice. It's a firm favourite with my boys too",{"text":105,"type":22,"marks":278},[279],{"type":32},{"text":281,"type":22},". They also love a crumbly kipferl or a crusty hand-shaped roll.",{"type":24,"content":283},[284,287],{"text":72,"type":22,"marks":285},[286],{"type":75},{"text":288,"type":22,"marks":289},"You once said you expand every two years. Where will the next location be?",[290],{"type":32},{"type":24,"content":292},[293,296,298,302],{"text":222,"type":22,"marks":294},[295],{"type":75},{"text":297,"type":22},": This late summer we'll be taking the next big step with Joseph Brot and venturing beyond the city limits of Vienna. But we're staying urban – we're opening a Joseph Brot branch ",{"text":299,"type":22,"marks":300},"in the beautiful Salzburg",[301],{"type":32},{"text":303,"type":22},". We're very much looking forward to it!",{"type":24,"content":305},[306,309],{"text":72,"type":22,"marks":307},[308],{"type":75},{"text":310,"type":22,"marks":311},"You've been calling for more organic food and organic farming for quite some time. Were you heard with the EU Farm to Fork Strategy of 25% organic by 2030?",[312],{"type":32},{"type":24,"content":314},[315,318,320,324,326,330],{"text":222,"type":22,"marks":316},[317],{"type":75},{"text":319,"type":22},": It's at least ",{"text":321,"type":22,"marks":322},"a step in the right direction",[323],{"type":32},{"text":325,"type":22},". We need to look for alternatives and solutions ",{"text":327,"type":22,"marks":328},"to stop exploiting our planet without regard",[329],{"type":32},{"text":331,"type":22},". That can't be the way forward, and by now that should be clear to everyone.",{"type":24,"content":333},[334,337],{"text":72,"type":22,"marks":335},[336],{"type":75},{"text":338,"type":22,"marks":339},"Who inspires you?",[340],{"type":32},{"type":24,"content":342},[343,346,348,352],{"text":222,"type":22,"marks":344},[345],{"type":75},{"text":347,"type":22},": Regina, my wife. I owe her not only our two wonderful sons, but she also continually opens up ",{"text":349,"type":22,"marks":350},"new perspectives",[351],{"type":32},{"text":353,"type":22}," for me and has broadened my horizons in so many ways.",{"type":24,"content":355},[356,359],{"text":72,"type":22,"marks":357},[358],{"type":75},{"text":360,"type":22,"marks":361},"Who keeps you in check?",[362],{"type":32},{"type":24,"content":364},[365,368,370,374,376,380,382,386],{"text":222,"type":22,"marks":366},[367],{"type":75},{"text":369,"type":22},": Myself. Can I say that? I question ",{"text":371,"type":22,"marks":372},"my actions and my decisions",[373],{"type":32},{"text":375,"type":22}," every single day. Am I on the right path? Am I delivering ",{"text":377,"type":22,"marks":378},"my best",[379],{"type":32},{"text":381,"type":22}," or how can I still improve? 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