A family business as it is written in the book. In ours. What we find so great about it: Natural raw materials result in natural products, because nothing is added that nature has not provided anyway. Traditional handicraft is lived at Spinnradl, nevertheless, especially the junior manager Franziska gives impulses to keep up with the times and to hand over a healthy business to the next generation one day. Everyone, or at least a significant part of the family, is involved in the work. The “worker” at the machine is also responsible for its maintenance, so the machine lives for decades and the quality, for example of the knitwear, remains constant, also over decades. The latter is experienced by those for whom the effort is made: The customers.
Junior manager Franziska – Franz’s daughter – has been making sure since 2018 that the spinning wheel continues to turn with momentum and new ideas. In the tailoring shop, she creates custom-made, unusual cardigans and waistcoats together with her mother Margareth and the seamstresses Julia, Martina and Sandra. The special thing about these “sarners” is that they not only keep you warm, but are also healthy, hard-wearing and suitable for everyday use. Especially because at SPINNRADL, attention is paid to high-quality workmanship at every step of the process, such a handmade garment will last a lifetime.
It is this lived attitude of carefully moving with the times while keeping an eye open for what the market “demands”, for example in the permanent sensible expansion of the range. The Hallers’ market presence determines whether each product makes sense. That is literally, because Spinnradl presents itself at weekly markets as well as in its own showroom and on its website, which of course also includes an online shop.
Spinnradl is a symbiosis of tradition and innovation, products that have to be functional and whose primary goal, apart from being pleasing, is to remain as natural as possible.
Photocredits: Franziska Haller, Benjamin Pfitscher
JOURNAL. What you might want to know…
Doing something by hand can change a lot. Buying something handmade out of conviction can do the same. It changes – or has already changed – the way we think. Especially when it comes to our food. What do we buy? Who made it? What can we perhaps grow ourselves? How do our actions and decisions change, first ourselves, then our purchases, then the landscape?
Every sourdough – that culture of lactic acid bacteria and yeast in a mixture of flour and water – is unique, like a fingerprint, because in every region there are individual bacteria in the air that give each loaf its very own flavour. One person who knows more about the infinite variety of sourdough cultures than most – whose culture is culture, so to speak – is the Belgian Karl De Smedt, keeper and archivist of Europe’s only sourdough library.
It’s virtually impossible to miss Julius Brantner Brothandwerk if you’re a fan of baked goods and find yourself in Munich. The charming Swabian baker has recently opened his second location, the first being such a success. With his team working transparently behind large glass windows, Julius strives to make “honest and trustworthy handling of all ingredients and processes accessible,” he says. Unsurprisingly, locals and tourists flock to the shopfront to sample their aromatic bread and delectable treats.
SHOP. Our latest releases….
FINDER. Find your maker…
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Martin Schönleitner is one of 17 fishermen at Lake Chiemsee. Together with wife Verena Stephan they both run Chiemseefischerei Stephan, a family business for 400 years. Their ancestors had started their venture at Lake Constance. For three generations (at the present site) the Stepahn family lives and fishes at Lake Chiemsee, Prien am Chiemsee to be precise.
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