Bakers await draft legislation on Sunday baking

In its coalition agreement, the German government announced plans to reform Sunday and public holiday work. The baking industry is no longer willing to wait and is demanding a draft law on Sunday baking this autumn.

Last year, the CDU, CSU, and SPD agreed in their coalition agreement to strengthen the competitiveness of the economy and grant companies greater flexibility. Among the measures agreed upon was the reform of the Working Time Act. Specifically, one promise was: "We will expand the list of exceptions under Section 10 of the Working Time Act for Sunday and public holiday work to include the bakery trade." The federal government has not yet fulfilled this promise.

The German Bakers' Confederation is no longer willing to wait and demands: "The restrictions on working hours on Sundays and public holidays must be lifted, as they create significant competitive disadvantages." Roland Ermer, President of the Bakers' Confederation, welcomes the fact that the government focused on the competitiveness of the skilled trades during its cabinet retreat after the summer break. "It is an important signal that the Federal Government directly incorporated the experiences and expectations of the skilled trades into its deliberations. Now, however, these announcements must translate into concrete relief measures and draft legislation."

"Businesses need better framework conditions"

Roland Ermer Photo: © Georg Johannes Lopata

Bakeries urgently need better working conditions, and the announced reform of Sunday and public holiday work is particularly important in this regard. "The trades have waited long enough. Now, action must finally be taken regarding Sunday baking. We expect the Ministry of Labor to present a draft this fall that fully and practically implements this agreement," demands Ermer. The current three-hour limit on Sunday work puts artisan bakeries at a disadvantage in competition with gas stations, bakery shops, and other retail outlets. It also places excessively tight constraints on businesses when preparing production for the following days. 

Many baked goods, such as sourdough breads, need to be produced, prepared, or delivered on Sunday to be fresh on Monday morning. Ermer: "We demand a flexible working time of up to eight hours for the production and delivery of baked goods on Sundays and public holidays, and that production on Sundays and public holidays also be permitted on the following days. Anyone who wants fresh, artisan-made baked goods on Sundays and Mondays must enable businesses to produce them under fair conditions."

At the same time, a significant reduction in bureaucracy is necessary. Equally important is the provision of a competitive, secure, and affordable energy supply, as well as reforms to lower social security contributions. Small and medium-sized enterprises, in particular, need greater planning certainty and entrepreneurial freedom. The commitment to skilled trades must now translate into policy.

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