The new bakery near Kröpelin will become an event location in the town

Schmadebeck. It smells like fresh country air. Children frolic in the meadows. Many people visit the Dreiseitenhof in Schmadebeck. White feathers are everywhere. They come from the Martin geese that have been growing on the pastures of Hufe IV for 25 years.

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Sigurd Heinz, his wife Dr. Sabine Hilliger and 80 invited guests inaugurated the new bakery on her idyllic three-sided courtyard. After a year of construction, the courtyard was completed again as it was in the 19th century. The original 191-year-old bakery on the same site could no longer be saved.

The new building is intended to serve as an event location in the town and thus become public. There is enough space inside to seat 20 to 25 people. “This is missing in Schmadebeck. The village is an old street village without a center. We want to transform the Backhaus into a meeting point,” says Sabine Hilliger.

kitchen in the attic

Two rooms with a small kitchen were created in the attic. For example, they can be used by work and travel guests who want to stay longer on the farm and lend a hand.

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This idea of ​​opening the house to the outside is very well received by the guests. Katrin Diederichs lives not far from the Dreiseitenhof, in courtyard 5. “We don’t have much here,” she says. “I know bakehouses from other places and think it’s very good that we have one that can be used again.”

The Italian pizza maker Vincenzo Giglia inaugurated the oven in the new bakery on the Dreiseitenhof in Schmadebeck.

The Italian pizza maker Vincenzo Giglia inaugurated the oven in the new bakery on the Dreiseitenhof in Schmadebeck.

Meanwhile, it smells like fresh pizza prepared by professional Vincenzo Giglia. He owns the pizzeria “Carpe Diem” in Altenhagen. Many watch as he spins dough in the air so that it lands nice and thin on the table and can be further processed – in the new oven.

Oven can be heated from outside

The oven is now heated from the outside, unlike the old one from the inside. However, baking is possible from the outside and from the inside. The new building was implemented thanks to a Leier grant from the European Union. The total amount is approximately 263,000 euros. “Without the 80 percent financing, this would not have been possible,” she explains. Another ten percent – about 199,000 euros – was added by the municipality of Kröpelin as co-financing.

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Renovation thanks to support from Leader and the municipality

“Through the implementation of the project, the farm will be completely built as a Mecklenburg farm, as was the case in the 18th and 19th centuries,” says regional manager Olaf Pommeranz of the action group Ostsee-DBR. “The farmhouse from 1682, the livestock house from 1850, the three-post barn from 1777 have already been renovated. The quality of the renovation work and the public attention is reflected in the Federal Prize for Craftsmanship in Monument Protection and by the farm owner.”

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“We are happy about the many coincidences such as the funding,” says Sigurd Heinz in his speech. “Otherwise it would have probably just been a baking hut.” He praises the good cooperation with the many craftsmen. Sabine Hilliger had the idea for the project. “All transactions came from MV. For example, the oven builder Olaf Giertz comes from Garvensdorf. He designed and built the heart of the bakery with the tunnel oven.”

Master roofer Helge Rüß thinks: “The house has added value.” His new tiles will soon match the few old ones that have also been used.

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Dr. Sabine Hilliger and Sigurd Heinz invited to the inauguration party of their new bakery on the Dreiseitenhof in Schmadebeck.  The building can also be used by the public.

Dr. Sabine Hilliger and Sigurd Heinz invited to the inauguration party of their new bakery on the Dreiseitenhof in Schmadebeck. The building can also be used by the public.

“We want to give something back just because we received the funding,” says Sabine Hilliger. “It will be possible to spend pleasant evenings by the fireplace. Maybe even set up a regular table,” she says. “The hunters can use the oven for venison.” Seminars, treasure or film nights, celebrations or smaller music formats would be possible. “I can also imagine doing crafts here with children for Advent, things like that.”

Dr. Wolf Schmidt is the founder and chairman of the board of trustees of the Mecklenburg AnStiftung:

Dr. Wolf Schmidt is the founder and chairman of the board of trustees of the Mecklenburg AnStiftung: “I believe that such projects are important for rural life. A good thing for visiting and good for the Dreiseitenhof to have such an event space there. I think the object is very successful.”

Dr Wolf Schmidt from the Mecklenburger AnStiftung was also a guest. “I believe that projects like this are important for rural life. I find the property very successful.” The farm is a success story.

“The Backhaus came out great and it’s wonderful how they managed it,” says Romy Hochbaum from Bolland. Renate Merten from Klein Siemens can imagine using the house. “It really is a beautiful place.”

Former Kreuzchor singers as guests

Filippo Nisini is one of the ten members of the Millennium Ensemble Dresden. The former Kreuzchor singers who like to spend their holidays on the farm to give concerts in the area. They will perform three times tonight and bring out their amazing voices. Among other things with “My small green cactus”, “Op 66 jaar” and folk songs.

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Sabine Hilliger works full-time and works as a university lecturer at the Fachhochschule des Mittelstands. “My husband works on the farm all week and therefore hardly has time to run the bakery.” The guests then have to do it themselves. The two are curious to see how the bakery will be accepted – by the local residents and interested parties from outside.

In 1993, Sigurd Heinz moved from Kröpelin to the Dreiseithof. Since then he has been working on making the buildings on the farm usable and attractive again.