Sourdough, time and handwork
Our craft
Why our bread tastes the way it does. No secret, just sourdough, good ingredients and plenty of time.
The starter
One sourdough, for twelve years
Our sourdough has been alive for more than twelve years. Every day it gets fresh flour and water, and every day it gives a part of that back to our bread.
It is the reason our bread tastes the way it does. No yeast from a packet, no shortcut.
How we bake
Four things that matter to us
Sourdough, not yeast
We raise our bread with our own sourdough. It takes longer, but it makes the bread easier to digest and keeps it fresh longer.
No additives
No baking mixes, no enzymes, no additives. Only flour, water, salt and the ingredients that belong in the product.
A long rise
Our doughs rest for a long time, often overnight. That time gives the bread its flavour and the crust people come back for.
All in house
From the first mix to the last loaf, everything is made here in our bakery in Kreuzberg.
You cannot rush good bread. You can only give it time and then get out of the way.
Come by and taste it
Our craft explains itself best in the shop, with a piece of bread in your hand.