PLUTA restructuring expert Georg Stemshorn achieves solution: organic artisan bakery 32° to join CUMPANUM family

Organic artisan bakery ‘32° | Die Werkstatt für Genuss’ located at Moritzplatz in Augsburg can continue operating: provisional insolvency administrator Mr Georg Stemshorn from PLUTA Rechtsanwalts GmbH has announced that he has found a follow-up solution. Experienced bakery entrepreneur Mr André Heuck is to acquire the business of the associated operating company Panemano GmbH.

Almost all of the 30 employees will be kept on. The bakery’s location and the ‘32° | Die Werkstatt für Genuss’ name will be maintained. The integration into CUMPANUM’s existing structures is intended to create synergies. Mr Heuck already has an established presence in the region with his CUMPANUM organic bakery. This successful business operates 15 locations from Ulm to Munich, focused on the Augsburg region.

Panemano GmbH found itself in financial difficulty when a major customer ended its long-term cooperation at short notice. On 29 August 2025, the Local Court of Augsburg, as the competent insolvency court, ordered provisional insolvency proceedings for the company’s assets. The regular insolvency proceedings are expected to be opened shortly, at which point the company will be transferred.

Positive outcome that will also benefit creditors

The PLUTA team has been keeping the company operational since it filed for insolvency. It also launched the process to find an investor, which has now been concluded. Mr Stemshorn said, “We are really pleased that we have found a viable solution for the bakery. The new partner will ensure that the company continues operating and can maintain its artisanal tradition. This is a positive outcome for the staff, customers and region. The creditors will also benefit from the solution.” The PLUTA restructuring team further comprises Ms Martina Kaderabek. A team at Raab & Kollegen has assisted in finding an investor and ensuring the business continued to operate.

Managing director Mr Volker Rös is relieved that his vision will endure: “Mr André Heuck and I are both passionate about high-quality baked goods. There are similarities between our concepts with open baking areas where customers can see the baking process, but we have never felt in competition with each other. We recognise that we are fellow colleagues who want the same thing: to take traditional baking craft into the future.” This can only be achieved with the use of organic ingredients, without baking mixes or artificial baking aids. Master baker Mr André Heuck explained why he felt impelled to act: “Bread is more than just a product for me – it is a piece of our culture that we have to preserve. I could not stand by and see good workers lose their jobs or one of the few truly artisan bakeries in Augsburg have to close its doors.”

CUMPANUM is synonymous with artisan bread, natural organic ingredients and a sustainable value chain. It runs entirely on green electricity and consciously focuses on regional sourcing, working closely with 14 farmers and Bennomühle, a mill in Friedberg. Prioritising time, care and real flavour, CUMPANUM produces its goods in its open baking areas under the guidance of master baker Mr André Heuck.