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More InformationThe Racing Atelier is surrounded by a wild front garden, in which all kinds of herbs and some vegetables are cultivated in a small street in Oberammergau. A discarded carpenter’s workshop serves as a studio and as a home with charming rawness. On the walls of the workshop hang the predecessors of the Rucksack#1 and first designs for future bag and rucksack models. Findings, memories and all sorts of homemade things turn the workplace into an atelier.
Leander and Jakob like the challenge of working, testing, exploring and trying out in a new discipline. Together with his brother Leonhard, Leander found the Racing Atelier years ago. Leander worked most of the time alone in the studio until he and his friend Jakob, a distinguished master saddler, noticed one thing in common: they do everything themselves. Since then Jakob is opening more and more time in the Racing Atelier and together they continue to bring their products to a next level.
Together their qualities as designers and craftsmen unfold and complement each other to an extraordinary savoir-faire. And an equally unique calmness. The charm and beauty of the products also come from the way they work and the different manufacturing steps. The smoothing of the cut edges of the leather, the marking of the seam holes, the skilful work with the half-moon knife and the use of old but proven sewing machines radiate a certain power with which the products seem to be charged.
The scent of fresh and of course self brewed coffee and the sounds that the workshop generates during production exude the desire for a world of diversity in craftsmanship and how to find the treasure in all this. During a short walk with a brand-new Rucksack through Oberammergau, one finally feels as if one had spent the day in a very nice postcard between wooden carvings and air paintings.
Find out more about Leander, Jakob and the Rucksack#1 at racing-atelier.com
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.
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