Your BakeryBakery with its own ovenDemo

Fresh bread from 6:30.

Mon–Fri 6:30–18:00Sat 7:00–13:00Sun closed

In the oven today

First fire at 3:30, the oven at 260 °C

  1. 6:30Rye sourdoughand the first rolls, still warm
  2. 7:00Spelt wholegrainseeds on the crust
  3. 8:00Cinnamon bunsall morning on Saturdays
  4. 11:00Second bakebaguettes and rolls for lunch
  5. 14:00Cake of the dayfruit from the market

When a tray is sold, it is sold. Want to be sure? Pre-order.

Sourdough, rolls and cinnamon buns from our own oven. Baked through the night in the stone oven behind the counter, then in small trays all day.

Hours and map
Pre-order for tomorrowOrder by 18:00, pay when you pick it up

Pre-order for tomorrow

Tap what you would like and pick a time. Tomorrow it waits at the counter, bagged and with your name on it. You pay when you pick it up.

Ordered on a Saturday? It is ready on Monday.

Choose your bread

  • Sourdough

    Rye sourdough

    Dark, moist and sour. Keeps for a week.

    €5.201 kg

  • Wholegrain

    Spelt wholegrain

    Wholegrain spelt with sunflower and flax seeds.

    €4.80750 g

  • Sourdough

    Country loaf

    Wheat with a little rye, an open crumb and a dark crust.

    €5.601 kg

  • Twice a day

    Baguette

    Rested for a day, baked twice a day.

    €2.60250 g

  • From 6:30

    Rolls

    Crisp wheat rolls: plain, seeded or poppy.

    €0.55each

  • From 8:00

    Cinnamon bun

    Cardamom, cinnamon and butter, glazed.

    €3.20each

Pick a time

Saturdays from 7:00 to 13:00.

A name for the bag

We write it on the bag.

Add a note

In the bag

Check and send

Your order

  • Rye sourdough
  • Spelt wholegrain
  • Country loaf
  • Baguette
  • Rolls
  • Cinnamon bun

Nothing in the bag yet. Tap a number next to a loaf.

Pick-up tomorrow6:30–7:307:30–9:009:00–11:0011:00–13:0013:00–18:00

Pieces

Total

You pay at the counter when you pick it up.

Demo form: nothing is sent or stored.

Slow dough, simple flour

Everything is baked here, tray by tray, in one stone oven behind the counter.

  1. 24 hThe dough rests a day and a night before it meets the oven.
  2. 4flours: rye, spelt, wheat and wholegrain wheat, milled in the region.
  3. 0ready mixes, enzymes or flavourings.

Come by

Opening hours

Mon–Fri
6:30–18:00
Sat
7:00–13:00
Sun
closed

Bread from the day before: half price after 16:00.

Find us

Your Bakery12 Sample Street12345 Musterstadt
  • On the corner by the market square
  • Step-free entrance
  • Bicycle racks in front
DirectionsCall