PMM: Ms. Hendriock, who buys from you?
We consider ourselves very fortunate that people come to us across local and district borders, across age groups and from all professional backgrounds. On the one hand, we advise our customers based on our expertise, are happy to answer questions about agriculture and only offer products that we support one hundred percent. This creates a great deal of trust. On the other hand, our customer base has grown over decades. In the mid-1990s, my parents started to convert the farm, which had previously been run as a dairy farm, to suckler cow husbandry. My husband and I were already establishing a form of direct marketing at the time. In 2000, we opened our first farm store, which I mainly run as a butcher's assistant. Gradually, the premises became too small and we moved to our new store in 2021. We were able to expand our range with a small gastronomic offer. On Friday afternoons we serve a hot lunch, we put together snacks to order, coffee and cake can also be enjoyed, and on Saturdays the option of breakfast on the farm is very popular.
PMM: Why do your customers value regionality?
Regionality is an important, often underestimated basis for high-quality food, energy-saving production, the preservation and creation of attractive local jobs, the preservation of expertise from a wide range of professions and the maintenance of valuable flora and fauna. It provides safe products that consumers can rely on. This is precisely the added value of products that our customers consciously look for and find in our range.
PMM: You also work with preserves from Paul M. Müller at Gut Ingold. How did that come about?
We try to get everything for our dishes from as close to home as possible. However, for a Bolognese sauce, for example, we need strained tomatoes. These usually come from Italy, which makes sense from a historical and cultural point of view. We order tinned tomatoes from a wholesaler. They supplied us with the first ADRIA cans. I didn't actually pay much attention to the can at the time. It was just important to check that there was nothing else in it apart from tomatoes and lemon. When I tasted our Bolognese sauce together with my colleague, we realized that the taste had improved a lot with these tomatoes. Since then, we have only used ADRIA tomatoes.
PMM: Our Managing Director Thomas Schneidawind discovered PMM cans during one of his visits to Gut Ingold...
That's right. It turned out that we had obviously already been able to spoil Mr. Schneidawind with "his" tomatoes. We had a lengthy conversation to find out more and were allowed to taste other products that we would like to use in our dishes in the future. If a company owner in a small farm store can be so happy about three cans from his company, then in my opinion that speaks for a very good boss who loves and lives "his thing". And that also convinces us.
PMM: How do a farm store and preserves fit together?
Canning is an ecological, environmentally friendly way of processing products regionally and making them available to another region where food cannot be cultivated in the required quantities. The can requires no refrigeration and can be wonderfully recycled. It therefore fits perfectly into the sustainability concept of a farm store.
PMM: Where do you use products from Paul M. Müller?
We mainly use canned tomatoes and peppers for our lunch dishes. I find the selection and therefore the variety of possible dishes with the different tomatoes alone inspiring.
PMM: ... and which dish with PMM products goes down particularly well?
Of course, our lasagna. It's not just our farm shop customers who love it, but also the schoolchildren who we feed here on our farm for a week as part of a school project.
PMM: What do you value about Paul M. Müller's products and the business relationship?
When it comes to food, the honest, outstanding taste and the right textures. Of course, it's nice to have a personal conversation from time to time. Who knows the face behind their can personally?
PMM: What trends have you noticed in the market?
I can only comment on trends in our farm store. The range of lunches, ready-made home-cooked meals in jars and ready-made snacks to take home is becoming increasingly popular. Today, this is an important pillar of our range. It is not only popular with working people, but also with senior citizens and families. It actually makes ecological sense for someone to stand up and cook a large pot of food that benefits many people. It is important to us that the food is prepared using only natural ingredients and always includes meat, a side dish and salad - the basis of a balanced diet.
About the Ingold estate:
Valerie Hendriock's family is the 7th generation to run the farm. However, the first documented mention of the current farm dates back to the 17th century. The family keeps a herd of suckler cows that produces the finest meat. This is marketed in their own farm store and through a butcher's shop in Munich. A mixed forest on the banks of the Isar and an orchard are also cultivated. Many children come to the farm every year as part of the farm experience. The orchard not only provides fruit for juices and fruit spreads, it also provides food for the bees of the neighboring beekeeper. The place name Beigarten, in which the Ingold estate is located, comes from "bee garden", which the monks from the nearby Schäftlarn monastery founded over 1,000 years ago at the current location.
Click here for the website of Gut Ingold.