At the end of 2020, our story as MARTINA BACKT GmbH began. Step by step, a small bakery grew into a bakery entirely dedicated to gluten-free craftsmanship.

Since 2026, we have been operating as Rössler glutenfrei GmbH. In our bakery in Rudolfstetten, we bake fresh to order – with great care, experience, and the aim of producing gluten-free baked goods that don't have to be a compromise in taste.

For our breads, we rely on sourdough and a long dough fermentation process. Our doughs are given the time they need for flavor, structure, and a moist crumb.

We develop our own gluten-free flour blends. For this, we combine carefully selected flours from Switzerland, Germany, and Italy. This allows us to precisely tailor taste, consistency, and baking properties to our products.

Our breads are baked directly on stone slabs in our MIWE deck oven. The evenly stored heat promotes good oven spring, a strong crust, and a beautiful bottom browning – for authentic stone-baked bread from our bakery.

Where possible, we source our eggs and other selected ingredients locally. Understandable origin, careful processing, and consistently high quality are important to us.

Our goal: honest, artisan-made baked goods that are gluten-free – and, above all, taste really good.