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unterbanner history

Corporate histories are no different to personal life histories. Sometimes, coincidence plays a great role. It could be a case of misinterpretation, for instance, just like in the case of PEMA.

The company’s origin was a confectionery and gingerbread bakery. Leupoldt Sossenkuchen existed, since the beginnings, too. In 1950, Heinrich Leupoldt started off with baking whole grain bread and Pumpernickel. Heinrich Leupoldt came about this by a translation mistake. In Sudeten German a certain type of gingerbread was known by the name “pumpernickel”. The confectioner was informed about the sale of a gingerbread production site in Muenchberg, not far from Weissenstadt. He was astonished to hear about a gingerbread producer in Münchberg, for the first time. When he arrived on site there was not gingerbread to be found. Only dark, black bread: Pumpernickel.

Heinrich Leupoldt, a pioneer, took the idea to Weissenstadt and started baking whole grain bread, in 1950. He chose PEMA for the name. In Tibetan, the name stands for “Lotus flower”, a symbol of purity and, hence a perfect name for bread lacking any additives and artificial preservatives.

Since 1960, Franz Leupoldt leads the company, in 3rd generation. With his technical know-how he developed the automated packaging system, typical for PEMA -bread. His wife Dr. Laura Krainz-Leupoldt established the company, in the international market.

Founded in 1905, PEMA has grown from a small craftsman-company into an internationally successful corporation.

Much has changed, apart from 2 things: PEMA remains a family owned business, since 100 year and PEMA still bakes according to the old family recipes.

 

firmengelaende 01.jpg,teiglinge 01.jpg,verpacken 01
1962: Premises
firmengelaende 01.jpg,teiglinge 01.jpg,verpacken 01
1955: Filling the baking pans with dough
firmengelaende 01.jpg,teiglinge 01.jpg,verpacken 01
1955: Packing of bread