High-quality raw materials  

We only use the highest quality raw materials, which we preferably obtain from our region and from Germany. 

Among other things, we process milk from the eco-village Brodowin (Chorin), flour from the Zeller Mill in Baden and the Rolle Mill in the Ore Mountains and butter from Luisenhof in Velten. 

We process almost exclusively old grain varieties such as emmer, einkorn, durum wheat, red wheat, perennial rye and yellow wheat.

Respect for nature, animals and people

As craftsmen who process natural raw materials on a daily basis, we see ourselves as obligated to pay attention to the conservation and protection of nature, the humane treatment of animals and holistic agriculture, and to select our raw materials accordingly.

We are convinced that the well-being of our employees and their enjoyment of work are essential for the production of high-quality products and a welcoming atmosphere in the store.

Unique taste

Our bread and pastries have a unique flavor. We achieve this through the use of ancient grain varieties, gentle hand-processing, long resting periods, and the longest possible baking time.

We prefer to use fully ripe, seasonal fruits from our region.

In the heart of Schöneberg

From the very first day, we were warmly welcomed by the residents of our neighborhood and have now become a part of it.

This is not only a great joy for us, but also a great responsibility that we take on with full commitment every day.

We want to help shape a future locally with a new awareness of food and its producers.

Long rest periods

Our bread and roll doughs mature for 20 to 30 hours and are left to rise exclusively with spelt sourdough.

Our sourdough also rests for at least 18 hours before processing. This ensures a rich flavor spectrum and excellent digestibility.

Our Viennoiserie also has a rest period of at least 15 hours.

Healthy foods

Old grain varieties have a particularly high nutritional value and are often much easier to digest.

Our flours and plant-based raw materials are produced entirely without modern pesticides and artificial fertilizers.

Long maturing times for the dough and long baking times make our products particularly digestible, even for customers who otherwise suffer from intolerances.

Pollutants and gluten are broken down during the resting period.