Regional Culinary Diversity in the Botanical Garden

Six teams made up of commercial trainees from the healthcare provider Gedikom GmbH and trainee master bakers and pastry chefs from the Chamber of Crafts for Upper Franconia developed creative products as part of the project “Kaufleute meets Handwerk 3.0”, using regional herbs from the Ecological-Botanical Garden of the University of Bayreuth. This year, the focus included plants such as garlic mustard, nasturtium, southernwood, Australian lemon leaf, cola herb and pineapple sage, which the teams used in imaginative and flavourful ways. This marked the third time the project has been held.

The first prize, awarded by a five-member expert jury, went to the team “Pink Pepper”, which impressed with an especially creative overall presentation, high-quality craftsmanship and a compelling pitch. The second prize, determined by visitor voting, was awarded to the team “Käseknusperla”, whose creative concept centred on garlic mustard stood out both in taste and in concept.

The project began on 11 May with an intensive kick-off event at the premises of the Chamber of Crafts for Upper Franconia, where fundamentals of brand development were taught by Felix Wiesel, Managing Director of IF.DIGITAL GmbH. On 21 May, the production phase followed, during which products were developed, priced, and social media content was created. The final presentations and sales took place on 22 May in the Botanical Garden.

The project combines craft training with commercial thinking, placing particular emphasis on sustainability, regionality and teamwork. In addition to developing and producing products, participants were also responsible for pricing, customer engagement, social media marketing and presenting to a panel of expert judges.

All proceeds from the product sales are donated in full to support the Ecological-Botanical Garden.

“Kaufleute meets Handwerk” was initiated in 2024 by Annegret Schnick, authorised signatory at Gedikom GmbH, and Ronny Vogel, Head of the Bakery and Confectionery Department at the Chamber of Crafts for Upper Franconia. Both view the project as a successful example of how young people can take responsibility, develop creative solutions and strengthen regional identity at the same time.

The jury, consisting of Julia Grommes (master confectioner and snack consultant), Norbert Heimbeck (Managing Director of Genussregion Oberfranken e.V.), Prof. Dr Sebastian Serfas (Managing Director of the Chamber of Crafts for Upper Franconia), Wolfram Brehm (Chief Executive of the Chamber of Industry and Commerce for Upper Franconia Bayreuth) and Kerstin Günther (gardener at the Botanical Garden), agreed: the project is an impressive demonstration of what modern training can look like today — practical, sustainable, interdisciplinary and socially relevant.