In the 1880s, rye bread was made with highly acidic sourdough to the great regret of doctors and stomachs alike. But one day Viggo Schulstad stumbled upon an article written by chemist Christian Ludwigsen, who claimed to have found a way to bake healthier rye bread. Soon, the two joined forces in the pursuit of acid-free bread.
Back in the day, you wouldn't be surprised to find a cigarette butt in your rye bread. Viggo Schulstad, however, understood that you could't make quality bread in an unhealthy environment. So he banned smoking, tobacco munching and - thank goodness - the kneading of dough with bare feet from his bakeries. 5 years later, the rest of the country followed suit.
While Viggo Schulstad continued to improve the working conditions with electric lighting, washing facilities and hygiene 101 crash courses, Christian Ludwigsen applied his science to the rye bread recipes. Soon the dynamic duo could launch a groundbreaking malted bread, without sourdough and with prove digestible benefits. At last, business took off.
The two pioneers were soon recognised as bakery experts hell-bent on improving every last detail of their production. In 1902, Viggo Schulstad opened a new bakery with all the technological innovations of the time, with a dedicated focus on fresh raw materials, immaculate hygiene, and employee working conditions that were years ahead of their time.
During World War1, prices on raw materials skyrocketed. While many companies went out of business, Viggo Schulstad united four large Copenhagen-based bakeries in a single company. The principles of Schulstad and Ludwigsen were employed in all bakeries, and the foundation of the modern Schulstad company was in place.
6th December 1921 - Viggo Schulstad passes away
Viggo Schulsatd dies aged 73 at home in Klampenborg north of Copenhagen... but his legacy of quality, innovation and attention to detail lives on.
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