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Many roads lead to sustainability

We stand for natural taste and social responsibility.

Treating the resources available to us in a sustainable and responsible way isn’t just a value to us, it’s a road we are taking. We have always been deeply connected to the traditional craft of baking. The natural taste of traditionally produced baked goods has been a quality characteristic of our products since 1950.

However, our understanding of sustainability and responsibility extends beyond our promise of quality. Developing practical and sustainable packaging concepts is as essential for this as conserving resources in production as much as possible, and as treating each other with respect and an open mind.

Our approach is holistic. We always keep in mind how our actions will affect future generations.


Committed to natural taste

This is how a true piece of Franconian baking craft is made

The graphic element shows a line drawing of an ear of wheat on a white background The graphic element shows a line drawing of an ear of wheat on a green background

1. Naturally delicious

High-quality wholegrain flours, precious plant oils, lots of grains and seeds, and other great ingredients – we select nothing but the best before we start baking.

The graphic element shows a line drawing of a food processor on a white background The graphic element shows a line drawing of a food processor on a green background

2. Artisanal manufacturing

Perfectly balanced, weighed out and kneaded thoroughly – our master bakers make the basic dough from natural raw materials.

The graphic element shows a line drawing of resting dough on a white background The graphic element shows a line drawing of resting dough on a green background

3. Only dough that rests will become truly great bread

The secret of our crunchy wholegrain delights is the time they get to rest before baking – enough time for the dough to develop fully before further processing.

The graphic element shows a line drawing of a rolling pin on a white background The graphic element shows a line drawing of a rolling pin on a green background

4. Nutritious parcels packed with seeds

The dough is rolled out, sprinkled generously with grains, seeds, and other selected ingredients, and cut to size. Our crunchy creations are ready for the oven.

The graphic element shows a line drawing of an oven on a white background The graphic element shows a line drawing of an oven on a green background

5. Into the oven

Carefully baked in typical baker’s rack ovens using low temperatures – this is how we develop the typical “bite” of our crunchy delights.

The graphic element shows a line drawing of Dr. Karg’s wholegrain crispbread packaging on legs on a white background The graphic element shows a line drawing of Dr. Karg’s wholegrain crispbread packaging on legs on a green background

6. Packaged oven-fresh

After a short cooling period, our snacks and crispbreads are packaged oven-fresh by hand – our delicious creations are ready for you!

Our morning routine:

the daily bite test. What’s crackin’?

As confirmed by IFS (International Food Standard) with the rating “Higher Level” and certified by the BRC (British Retail Consortium), we meet the global standard for food safety. But certificates alone are not enough for us. During our bite test each morning, trained employees from various departments join forces to evaluate the taste and crunch of our crispbreads, wholegrain snacks, and wholegrain delights. This way, we make sure that only premium goods leave our bakery.

The graphic element shows a green arrow pointing towards a line drawing of Dr. Karg’s wholegrain crispbread

Quality is the best ingredient

We like having our suppliers close.

The centrepiece of our crunchy creations are high-quality wholegrain flours. This is why we source 100% of our main raw materials from our long-standing partner mills in Bavaria – also in organic quality, of course! Our organic wholegrain wheat flour, for example, comes from Meyermühle in Landshut, and our organic wholegrain rye flour from Ammerndorf. We know exactly where our ingredients come from, regardless of whether it’s the main raw material or if just a pinch is used. 

Generally, we prefer sourcing ingredients regionally, but of course this is not possible for every raw material. An  example: our coconut chips, as coconuts cannot be grown locally. We only work with partners that produce according to the same strict quality standards as we do and who are regularly certified according to GFSI (Global Food Safety Initiative), e.g. IFS- or BRC-certified. 

Furthermore, we have a very special selection process in place for all of our seed suppliers, since linseeds, chia seeds, sesame seeds, etc. are some of the main ingredients in our wholegrain delights. This is why we only work with suppliers that submit their seeds to a special optical cleaning process. This additional optical cleaning ensures an even higher degree of purity, which guarantees that our products contain only seeds of the best quality.

Wheat arrows with flour and the Meyer Mühlen logo (Dr. Karg’s contracting partner)

Authentic quality,

for fans of crunch as well as the environment

Our philosophy is simple: We use selected ingredients, process them using traditional artisanal baking know-how, all the while ensuring that our production is as environmentally conscious and conserves resources as much as possible.

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Since 1950 – cracking good bite

Conserving resources in production – 100 % made in Germany

Our complete product range is produced in Germany. We started as a bakery in Wolkersdorf near Nuremberg in 1950. In 2005, we moved to a new bakery in Schwabach, just 5 km away. Right from the start we worked hard to optimise our production processes and to make them more sustainable.


This is what we have achieved so far:

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  • We use the flat roofs of our bakery for solar panels to generate electricity. This enables us to save nearly 135,000 kg of CO2 per year.
  • Our ovens are built with energy optimisation in mind (e. g. isolation, built-in heat store). Additionally, we have gradually changed how our ovens operate since 2015: Today, about 80 % of our ovens no longer use oil, but gas. Compared to oil, burning natural gas produces significantly less pollution.
  • We also strive to keep our water consumption as low as possible. For example, for cleaning our racks we use reprocessed water before rinsing with completely clean water. This way, we save fresh water during the main cleaning process.
  • We do not use any cooling tunnels, which usually consume large amounts of energy. Instead, we give our crunchy delights time to cool naturally after baking.
  • Almost our entire facility uses LEDs, which means we were able to reduce the energy consumption of our lighting by about 70 %.
  • In 2015, we invested in bigger silos for our main raw material: flour. This helps us save packaging material (fewer bagged goods) and reduces the number of transports needed.
  • Our textile service provider places special focus on the selection of textiles (FairTrade cotton) for our workwear and has implemented a sustainable cleaning process: With just a third of the detergent and water commonly used in households, they achieve much better results (e.g. by optimal filling of the washing machine, using reprocessed water). Additionally, we switched to a clothing pool (as opposed to individual sets of clothing per employee) in 2019 and thus were able to reduce the amount of textiles in use.

The next item on our list:
Using the exhaust heat from baking for heating our entire bakery via suitable feed lines.

Offsetting transport-related CO2 emissions
100 % climate-neutral shipping

Whenever our crunchy favourites are packed up fresh from the oven and leave our Franconian bakery in packages via DHL, they take the environmentally conscious route to the supermarket shelves: We take part in the DHL GoGreen program and ship our packages is 100 % climate-neutral. This means that the CO2 emissions generated in transport are determined according to a certified method (ISO 16064) and offset via external climate protection projects. These projects exist all over the world, advocating for the protection of the environment and the quality of life of the local population.

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Food Waste
Not on our watch!

An unbelievable 12 million tons of food are thrown away in Germany every year*!
* Bundesministerium für Ernährung und Landwirtschaft (Federal Ministry of Food and Agriculture)

All foodstuff has a certain best before date (BBD). For our crunchy delights, the shelf-life is between 6 and 9 months in total. However, stores only accept goods above a certain shelf-life. For example, some supermarkets require a remaining shelf-life of at least 4 months for our products to be put in their stores. This is obviously because stores need time to sell products. However, products with a lower shelf-life are of course still delicious and thus we do not throw them away:

Dr. Karg's icon giving out products to employees
giving out products to our colleagues

We are always happy to get more crunchy delights. :)

The grafic element shows drawn hands with Dr. Karg's crispbread and a house
donation to local clubs

local clubs regulary collect our product donations from our premises and pass them on, thus taking a stand against wastefulness.

The grafic element shows drawn hand with damaged Dr. Karg's product package and a shopping basket
donation to Tafel e.V.

our latest project in cooperation with our shipping partner: enjoyable goods that stores will not accept anymore due to transport damage (e. g. squashed outer packaging) will be donated to the local Tafel e. V. (food bank; in Nuremberg and Freucht).

The grafic element shows drawn hand with broken Dr. Karg's crispbread and a biogas plant
defective goods go to biogas plants

we also have use for defective goods: broken products and leftover dough are sent to biogas plants - that way, they can be used for climate-friendly heating.

Manufacturers, stores, and consumers - we all can help combat food waste. Here are some tips how you can help and become a food saver yourself:

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We love and live our values

Dr. Karg's wholebread crispbread with a jam heart in the middle

Crunchy creatives, dough experts and sales professionals – over 240 motivated employees form the base of our success. And what do they have in common? A passion for good food, creativity, and quality. You can feel and see this everywhere in our company. Together, we live our values of honesty, respect, open-mindedness, friendliness, and responsibility.

A single grain does not make a dough –

stronger together

Each and every employee is important to us and contributes to the success of our company with their expertise. Our in-house values team is open to projects and improvements suggested by any employee. Based on this we create and implement joint solutions. Some great examples for ideas and suggestions from our employees that were put into practice: We now have a roof over the outside seating area so our employees can enjoy some fresh air during their breaks, and we conduct regular tests with new work clothes to check for useful improvements. We are very proud that our employees actively contribute their ideas and take responsibility for optimising our company processes and our daily work.

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Employee benefits

With each other. For each other.

We do our best to make the daily work routine of our employees as pleasant as possible. Paying wages in accordance with performance and market requirements is as self-evident to us as having a company pension scheme, and supporting individual advancement and further education within the scope of interesting training courses. The simple things are quite important to us as well: For example, we provide our employees with fresh fruit so everyone can get a vitamin boost. We subsidise annual and monthly public transport subscriptions for an environmentally friendly commute.

All of this is part of a friendly, trusting and respectful work environment.

More about us
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We are convinced that together, we can achieve more.

Dr. Karg’s cranberry coconut wholegrain snack as a character blowing kisses

This is why it is a given for us to support charitable organisations and thus taking social responsibility. For many years we have been supporting various projects, regionally and nationally: product donations to the Nuremberg food bank, charity swimming in Schwabach, and regular financial support for the SOS-Kinderdörfer.