potato dumpling love

The Burgis success story began with the invention of semi-finished dumpling dough by Theresia Raab, the great-grandmother of the current owners Christina Dietmayr and Timo Burger. This made housework easier in the 1960s. The first ready-to-cook dumpling dough and other specialities, such as spinach dumplings, soon followed. The company now processes 27,000 tonnes of potatoes annually. Even though the ‘Knödelliebe’ logo is relatively new, the company has been living up to its name for generations – both the employees and the bosses.

Regionality and quality

Burgis has focused on producing authentic products made from Bavarian potatoes. Almost all major food retailers, discounters and wholesale markets stock Burgis dumplings. Burgis has been working in partnership with 80 family farms in the region for more than 30 years. Only the best potatoes are used to make the potato dumplings, which have been awarded the ‘Geprüfte Qualität – Bayern’ (Certified Quality – Bavaria) seal of approval.

In its products, Burgis relies on tried-and-tested classics as well as innovations: the raw potato dough remains in the range just as much as the organic dumpling. The organic potato dumplings and the ‘Knödelinos’ in contemporary fresh packaging provide momentum in the growing convenience market.

Burgis does not compromise on product quality. Timo Burger: "Six of our 130 employees are solely responsible for quality assurance. We regularly conduct in-house tastings to ensure that the quality is right. After all, consumers can always expect consistent quality.

Environmental awareness

Because the entire company is dedicated to the Bavarian cultural and natural heritage of dumplings, Burgis is committed to environmental protection. One example: together with its contract farmers, Burgis ensures that a green strip with a flowering mixture is planted next to the potato fields. This creates new habitats for insects and especially for bees.