Our house bread is made from organic wheat and rye grains using our slow fermented spelt sourdough culture. An open crumb and crunchy crust are characteristic features of this bread.

Whole-grain bread is made from rye and spelt grains. The use of the whole grain and the high percentage of oilseed give the bread its moist and flavorful interior.

This potato spelt bread is moist and has an open and fluffy crumb and a crunchy crust. It is flavourful and lovely with cozy warm soups.

Wholemeal rye bread made from 100% coarsely ground rye grain. The special flavor is provided by a rye meal sourdough and fermented fine cocoa as well as the earthy sweetness of sugar beet syrup.

Bauernlaib is made from rustic rye and spelt flour, which is lightened solely by the addition of our in-house sourdough and without the addition of yeast. Baked on stone and refined with a touch of fennel.

Bread made from spelt flour, psyllium husk fibres and sesame, which develops an intense taste. This bread helps digestion and has the capability of increasing satiety.

Light walnut-date bread made from wheat and rye grains with spelt sourdough and refined with roasted walnuts and dates. Baking directly on stone provides a crispy, aromatic crust.

Classic wheat baguette. Characterized by a crispy crust, open crumb, and aromatic flavor. Baked directly on stone. A classic addition to everyone’s dining table.

A moist loaf made from oat flakes and an oat sourdough culture. To finish off, the bread is coated with crunchy oatmeal. This bread helps digestion and has the capability of increasing satiety.

Farmer’s rye bread made with spelt, which is lightened solely by the addition of our in-house sourdough culture and without the addition of yeast. Baked on stone and refined with a hint of fennel.

A moist whole-grain bread made from spelt flour. The preparation of a scald, the spelt fermentation as well as the long resting time, give this spelt loaf its moist crumb. The bread has a nice coat of sesame seeds.

We see this loaf as the closest thing to a traditional wheat bread characterized by a crispy crust, open crumb, and aromatic flavor. This bread is also baked on stone and it’s a classic and super versatile. Lovely with a full english breakfast or a lovely fruity jam.

Hearty roll with a moist crumb made with superfine flour and lots of oilseed. The addition of natural sourdough gives the roll its distinctive aroma.

Rustic wheat roll with a strong crust and crispy, moist crumb.

Particularly crunchy roll made with rye flour. The 24-hour dough process creates an open, tender crumb and crispy crust.

Nutty aromatic roll made from wholemeal spelt flour, refined with pumpkin seeds for a crunchy bite.

Classic roll from Switzerland characterized by an open crumb, long dough process, high baking temperature, and aromatic sourdough flavor. Baked directly on stone.

Spelt roll with a soft crumb and a coating of nutty poppy seeds, which are toasted on the surface during baking.

Crispy roll with a particularly airy crumb. The long resting process and the addition of spelt sourdough and crunchy walnuts give this roll its distinctive nutty aroma.

Spelt rolls with a soft crumb and a coating of nutty sesame seeds that are roasted on the surface during baking.

Crispy vegan snack made from spelt flour and dark chocolate. Twisted by hand into a flute shape.

Crispy pretzel with a tender crumb and coarse salt. Shaped by hand. Lovely on the go or an alternative salty breakfast.

Chewy cheese flute made from wheat dough, topped with a savory spice blend and pumpkin seeds.

Cinnamon swirl bun made from a light yeast dough refined with buttermilk and rounded off with our in-house cinnamon butter blend. Light and moist, baked in a sheet pan.

Cinnamon swirl bun made from a light yeast dough refined with buttermilk and rounded off with our in-house cinnamon butter blend and apples. Light and moist, baked in a sheet pan.

Chocolate swirl bun made from a light yeast dough refined with buttermilk and topped with meltable dark chocolate. Light and moist, baked in a sheet pan.

White chocolate raspberry swirl bun made from a light yeast dough refined with buttermilk, topped with smooth melting white chocolate and juicy raspberries. Light and moist, baked in a sheet pan.

Walnut maple swirl bun made from light yeast dough refined with buttermilk and topped with walnuts steeped in maple syrup. Light and moist, baked in a sheet pan.

Moist vegan banana bread made from whole spelt flour and lots of bananas.

A rich cake with lots of dark chocolate and a dash of spelt flour.

Made from a tender, light yeast dough consisting of wheat flour, milk, and butter.

Made from spelt flour, carrots, and crunchy walnuts. Rounded off with fragrant spices and a cream cheese filling with a subtle hint of lemon.

Classic German crumb cake, with seasonal fruit on a base of fine yeast dough and a buttery, crunchy crumb topping. In spring, for example, we’ll bake it with rhubarb and in autumn with damson plums or apples.

Chocolate bun made from a fluffy, moist yeast dough with milk and butter and rounded off with meltable dark chocolate.

Raisin twist bun made from a fluffy, moist yeast dough with milk and butter. Rounded off with sweet juicy raisins and twisted by hand.

Cardamom twist made from light yeast dough refined with a delightful blend of cardamom and butter. Braided by hand and decorated with coarsely ground cardamom and sugar.