WeBread was started by father-and-daughter team Hannes and Anna Weissensteiner from their family bakery in the Nock Mountains, Austria. Their ambition is to make real Austrian sourdough bread easy to bake at home, by anyone anywhere. Simple. Well, sort of. Because developing the perfect flour blend for bake-at-home bread, that has the perfect rise, the perfect texture, the perfect balance, without any chemical additives proved challenging. But it was a challenge that third-generation master baker Hannes Weissensteiner was happy to take on. So from his bakery in Bad Kleinkirchheim, which has been running since 1926, he set to work, committed to all-natural ingredients. A year later, Hannes and Anna had cracked it.
Meet Hannes
Besides being a badass baker who rocks his craft, Hannes is a bit of a renegade who sees life as one big adventure. He’s a serial entrepreneur always full of ideas with his fingers in many pies (pun intended), yet still finds time to go sailing and fishing and practice the didgeridoo (oh yeah). But Hannes really comes to life when baking. This is when he shines. This is when he feels most creative, most free, most himself. Super energetic, some describe him as pretty full-on, a little intense even. But not us. We wouldn’t have him any other way.
Meet Anna
Anna loves bread. It was inevitable she would, having grown up in a family of bakers. For her, bread is home. It is family. It is connection to the mountains she grew up among. Upon moving abroad, she soon missed the rustic, dark rye sourdough she’d eaten her whole life. She craved the handcrafted bread that gives her the energy she needs for her outdoor lifestyle. So she jokingly asked her father if they could create something that she, a non-professional-baker, could easily bake at home. “I only want to have to add water”, she jested. Characteristically, Hannes took on the challenge. With a lot of back and forth, together they developed flour blends that enabled Anna to have the taste of home, of the mountains she loves, of the landscapes she misses, no matter where in the world she is, with little time and minimal effort. What a gift, huh? Anna knew others would love these flour blends too, and WeBread was born.
our story
WeBread was started by father-and-daughter team Hannes and Anna Weissensteiner from their family bakery in the Nock Mountains, Austria. Their ambition is to make real Austrian sourdough bread easy to bake at home, by anyone anywhere. Simple. Well, sort of. Because developing the perfect flour blend for bake-at-home bread, that has the perfect rise, the perfect texture, the perfect balance, without any chemical additives proved challenging. But it was a challenge that third-generation master baker Hannes Weissensteiner was happy to take on. So from his bakery in Bad Kleinkirchheim, which has been running since 1926, he set to work, committed to all-natural ingredients. A year later, Hannes and Anna had cracked it.
Meet Hannes
Besides being a badass baker who rocks his craft, Hannes is a bit of a renegade who sees life as one big adventure. He’s a serial entrepreneur always full of ideas with his fingers in many pies (pun intended), yet still finds time to go sailing and fishing and practice the didgeridoo (oh yeah). But Hannes really comes to life when baking. This is when he shines. This is when he feels most creative, most free, most himself. Super energetic, some describe him as pretty full-on, a little intense even. But not us. We wouldn’t have him any other way.
Meet Anna
Anna loves bread. It was inevitable she would, having grown up in a family of bakers. For her, bread is home. It is family. It is connection to the mountains she grew up among. Upon moving abroad, she soon missed the rustic, dark rye sourdough she’d eaten her whole life. She craved the handcrafted bread that gives her the energy she needs for her outdoor lifestyle. So she jokingly asked her father if he would create something that she, a non-baker, could easily bake at home. “I only want to have to add water”, she jested. Characteristically, Hannes took on the challenge. With a lot of back and forth, together they developed flour blends that enabled Anna to have the taste of home, of the mountains she loves, of the landscapes she misses, no matter where in the world she is, with little time and minimal effort. What a gift, huh? Anna knew others would love these flour blends too, and WeBread was born.
