Craftsmanship with heart: What makes our breads special

Good things take time – and good bread even more so! We don't just bake without thinking, we give our doughs and ingredients the time they need. Flavor pieces, pre-doughs, long resting periods and then off to the hot stone – sounds like a lot of work? It is! But that's exactly what you'll taste with every bite.

20/11/2024
  1. Aroma pieces: Our taste booster
    Small but mighty! These aromatic roasted pieces give our breads the wow factor. Flour is lightly roasted here and forms a special liaison with water - this provides extra flavor and makes the bread nice and moist. Bonus: It stays fresh longer too!

  2. Pre-doughs: The silent taste party
    Before our bread even goes into the oven, there is a little "dough party" - yeasts and lactic acid bacteria celebrate their fermentation and develop pure aroma. Regardless of whether it is wheat or rye sourdough - these "dough professionals" make the bread not only more aromatic, but also more digestible.

  3. Long dough preparation: time for the taste
    We don't do things by halves - our doughs are allowed to chill for up to 48 hours. This makes the crumb fluffy, the crust crispy, and the bread has time to develop its full flavor. Patience is really a virtue here, and you can taste it.

  4. Steinplatte: The Heat of Love
    And then the grand finale: we put the bread directly on the hot stone! This creates the perfect crust - crispy on the outside, juicy on the inside. A bit like the stone oven pizza feeling, but with bread.

Our breads? Made with love and craftsmanship – the extra taste proves us right. Come by and taste what happens when we want to make things just a little bit better!

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