August Schulte with the employees in front of the company's carriage

The history of Schulte Feingebäck

Since the foundation of the company in 1884, in which August Schulte launched a bread bakery,  the brand name Schulte stands for high quality bakery products.

History

1884

As a master baker the company founder, August Schulte, makes himself independent with a bread  and country bakery.

1918

After the death of her husband in 1917 Elisabeth Schulte continued the bakery trade.

1928

At the age of 35 the son, Conrad Schulte, joins the company and continues to extend  the specialisation of long-life bakery products.

1959

On the initiative of the son, Werner Schulte, who follows his father, the first mechanical baking line is being used. The industrialisation begins. The production site gets expanded to 5 baking lines and several refining lines.

1963

With effect of January 1, 1963 Werner Schulte is brought officially into the company with the age of 32. The sole proprietorship gets transformed into the Conrad Schulte limited partnership, cookie, rusk, and biscuit factory.

1975

With the buy of the company “Berliner Dauerbackwarenfabrik M.M. Breuer GmbH” the range gets extended by Dominos.

1982

Werner Schulte expands the company premises by purchasing the former Mastholter primary school with the entire land.

1987

A finished goods warehouse with over 2,000 pallet places is being built.

1989

The bakery is abandoned and Werner Schulte specialises in the production of regional handicraft products such as rusk, "Knabbel" and "Stollen".

1990

Expansion of the range with the production of puff pastries:
In the field of puff pastry the company Schulte has established itself as the market leader.  The puff pastry produced by Schulte is the “German” type puff pastry, consisting of 144  layers, which is characterized by its particularly flaky structure, without the use of leavening  agents.   With modern technology the dough and high quality vegetable fat, enriched with good butter,  are gently processed into a puff pastry of top-class. Only when the two components are stacked  in 144 layers, the typical puff pastry products are formed from the dough and get carefully baked.  

to the puff pastry range

1992

The son, Conrad-Werner Schulte, becomes shareholder of the family business.

1992

Further modernisation with the newest baking technology is achieved by the installation of a production facility for Dominos and wafers.

1995

Renewal of the dough preparation hall. 
A highly modern company building made from steel and glass is being built.

Conrad-Werner Schulte gets appointed as another managing director after completing his  education as a confectioner and after achieving his business management degree.

2000

Purchase of the company Antpöhler, successful producer of premium pastries and  also the world wide known and loved Florentine products.  

2001

Development and start of the production of wafer sticks.

2003

The production site gets extended by an additional 1,500 m² and also a new finished goods  warehouse.

The company celebrates its 125 years anniversary.

2011

A 1,100 m² technical center is being built with new modern rooms for product development and  quality assurance as well as training and social rooms.

2014

Frank Angenendt, who is successfully responsible for marketing and sales and a member  of the management since 1st October 2011, is appointed as managing director as of  8th October 2014.

2016

Acquisition of the distribution of the Gruyter’s sales line
to the Gruyters's range

2017

Commissioning of the in 2016 built raw material storage for 750 pallet spaces.

2018

Schulte becomes exclusively responsible for the distribution of the Jules Destrooper brand (Belgian court supplier for waffles) in Germany.
Jules Destrooper Products