Natural sourdough
Every bread needs time. Our doughs get it — long fermentations, patient maturity, no shortcut.
Who we are
Since 1954 we have been baking in Kornwestheim. Three generations, one craft, one strong opinion: industrial rolls have no place in our bag. Every loaf is made from start to finish in our own bakehouse — natural sourdough, regional grain.
As a Bioland-certified bakery (DE-ÖKO-006) we work with wheat and rye as well as emmer, einkorn and ancient spelt — for over 20 years.
The full story →
