Bakery
Craft since 1954 — pretzel, bread, rolls and sweets.
Our pretzels
Bernd Dannenmann at the pretzel station Dark-dipped, hand-twisted, with coarse salt. We bake pretzels all day long — drop by and you will most likely get one straight from the oven.
Bread
Time is the most important ingredient.
Natural sourdough, long fermentation, no baking aids. The varieties change daily — see what is on the shelf today in our bread calendar.
View bread calendar →Rolls
Fresh from 6:30 am every day.
Classic, seeded, lye-baked — crisp crust, soft crumb. Whatever you fancy in the morning.
Sweet pastries
Craft can be sweet too.
Cinnamon rolls, danish, seasonal specials — all made fresh in our bakehouse every day. No frozen dough.
Custom orders
For events, parties, special moments.
Giant pretzels plain or topped, miniature pastries for buffets, custom snack platters — just ask.
Make an enquiry →Custom bakes from the bakehouse
Giant pretzels plain or topped, miniature pastries for buffets, custom snack platters — we bake outside the daily range too. Just ask ↗
DE-ÖKO-006
Bioland-certified for over 20 years
As a Bioland-certified bakery we make part of our breads and rolls under the strict standards of the Bioland association. Our flours and grains come from the Bioland growers' co-op OBEG Hohenlohe.
Beyond wheat and rye we also work with grains like emmer, einkorn and ancient spelt.
