Family business
with tradition

About us

For 50 years the name Tress has stood for pasta and spaetzle in the home-made style. As a family-owned and run business, we are based and firmly rooted in our home – the Swabian Alb Biosphere Reserve. With around 90 employees, we produce a wide range of pasta specialities according to hand-made tradition. Through our many years of experience and our great innovative strength, we have decisively shaped the pasta product market. Today we are proud that our family business is one of Germany's leading pasta producers. When you choose Tress-branded products, you are receiving the best pasta quality and can count on it every time.

Home-made or from Tress

We want you to be able to enjoy all of our pasta varieties. For this reason we work by a clear principle: producing pasta as if it is home-made, with the highest quality standards and an unconditional focus on time-tested tradition.

Family tradition with a future

Since 2012, Markus Tress has been the head of the family business as the sole proprietor and managing director. As the son of the company founder, Franz Tress, Markus Tress has certainly grown up in the company. Pasta production and the food market have been part of the industrial engineering graduate's life since earliest childhood. Cognisant of the value of tradition, Markus Tress is setting the course for the future so that the family business can continue to consolidate itself on the market over the long term.

History

The success story of our family business starts in the year 1969 in Ehestetten, Baden-Württemberg, Germany, in the Swabian Alb. Once he was 19 years of age, Franz Tress arrived at the monumental decision to become a pasta producer. His objective? To produce pasta as if it were home-made, of peak quality and according to long-standing tradition. Quick success was to prove him right: after just a short while, people could not do without his pasta and spaetzle on the shelves.

Illustration of grandmother rolling out pasta dough according to the traditional method with regional products.

In the 1970s came the relocation to Münsingen and the further expansion of the family business. During this time Franz Tress developed and designed many processing techniques himself, ensuring innovative strives forward amongst pasta producers. For example, the new 500-g package size, the mechanised production of dropped and scraped-off spaetzle, as well as the introduction of rolled pasta varieties to the German market, amongst other things, can be ascribed to the inventive talent of Franz Tress – all of which are developments that have shaped the pasta product industry to this very day.

Lorry with the Tress Pasta logo, run as a Franz Tress family business

Only the recognised bag tag with the grandmother is a thing of the past after 20 years. In order to adapt our packaging to the changing requirements of the consumer and to ensure the resealability of the bag, after some lengthy fiddling, we have chosen a self-adhering strip. Since 2012, this has ensured the clear brand positioning and recognisability of Tress pasta on the supermarket shelves – and it's even prize-winning!