Dr. Klaus Karg KG – a family business with tradition
The roots of Dr. Klaus Karg KG lie in Wolkersdorf in Franconia, where master baker and confectioner Hans Karg founded a village bakery together with his wife Babette in 1950. Based on this, his son Heinz Karg built a network of branches together with his wife Renate. In 1997, the company was handed over to the third generation – Dr. Klaus Karg.
In 2000, the company started producing and selling delicious crispbread specialties under the leadership of CEO Dr. Klaus Karg, in addition to the classic bakery business with several branches. Thanks to selected ingredients, creative recipes and its unique, light consistency, Dr. Karg’s crispbread has become popular nationally and internationally. The current product range not only consists of non-organic and organic crispbread slices, but also includes bite-sized wholegrain crispbread snacks, which are manufactured in both non-organic and organic quality as well.
Dr. Klaus Karg KG’s roundabout 200 employees combine tradition and the modern age, experience and innovation, quality and assurance – values that are appreciated by customers and business partners alike. “Good things come to those who wait” – this is why Dr. Karg’s crispbread is left to ferment so that it can develop fully. All raw materials are carefully combined and kneaded, rolled out evenly and baked slowly in rack ovens – the traditional way. A real cracking good bite!
“It’s all about our outstanding product quality. Consistently keeping it at the highest level can only be achieved with the help of qualified and motivated employees,” explains CEO Dr. Klaus Karg. He lives a cooperative management style, giving all employees space for ideas as well as flexibility to support their individual professional growth. The success is shared – and affirms the sustainable company philosophy.