We are a traditional bakery with bakers by vocation, and to this day we produce our breads according to time-honored craftsmanship. Our pre-doughs mature slowly in the mixing bowl for many hours. Only then do we add flour, water, and other ingredients and knead the bread dough thoroughly once again. Our bakery in Wahrenholz is one of the most modern in the German-speaking region.
Bread Sommelier Herbert Meyer
Our Managing Director and Baker, Herbert Meyer, is a certified bread sommelier. His core expertise is bread — especially our Heidebrot in combination with regional specialties. He is responsible for our distinctive variety of breads.
The best ingredients: high quality and regional
A bread can only be as good as its ingredients. That is why we do not use just any raw materials, but only those whose quality and value we are fully convinced of. We carefully assess the quality of the products, as well as gentle production, processing, and harvesting methods.