Time for bread

By Manuela Castiglione on December 23, 2012 in Home Made

Berliners have had enough of “Back-off station” bread! Since I´ve been living here, I always complained about the quality of bread. By the way, please try to keep away from the big bakery chains spread all over the city… bread is chewy, tasteless and after one day you have to throw it away.

In the latest years I witnessed the establishment of a new trend: the opening of small bakeries where bread is still handmade with old recipes and natural slow leavening.

I have to admit that I don´t move a lot during the week. I prefer to enjoy the benefits of this beautiful “Kiez” (quarter/district) atmosphere typical of Berlin.

A new Austrian Bakery, called Wiener Brot recently opened close to where I live. Its founder is the TV chef star Sarah Wiener, who by the way is famous in Berlin for her nice restaurant adjacent to the contemporary art museum Hamburger Bahnhof. “I am very into “Slow Baking”” – says the native Austrian Chef – “I was intrigued by good bread”. In fact her bread is tasteful and beautiful. The two kg loaves are hand made with bio ingredients and baked in a robinia wood stove, so hot that it grants an incredible tasty crust.

This bread lasts long and it doesn´t get chewy. I like to spread some butter on it and add some salt. Delicious! Or also to eat it like Tuscans do with olive oil and salt.

Other alternative bakeries in the name of the “slowness” are mushrooming all around town. One of my favorites is Zeit für Brot or the Hopfisterei in Mitte.

Just check it out if you happen to be around, you won´t regret it!

Berliners have had enough of “Back-off station” bread!

Since I´ve been living here, I always complained about the quality of bread. By the way, please try to keep away from the big bakery chains spread all over the city… bread is chewy, tasteless and after one day you have to throw it away.

In the latest years I witnessed the establishment of a new trend: the opening of small bakeries where bread is still handmade with old recipes and natural slow leavening.

I have to admit that I don´t move a lot during the week. I prefer to enjoy the benefits of this beautiful “Kiez” (quarter/district) atmosphere typical of Berlin.

A new Austrian Bakery, called Wiener Brot recently opened close to where I live. Its founder is the TV chef star Sarah Wiener, who by the way is famous in Berlin for her nice restaurant adjacent to the contemporary art museum Hamburger Bahnhof. “I am very into “Slow Baking”” – says the native Austrian Chef – “I was intrigued by good bread”. In fact her bread is tasteful and beautiful. The two kg loaves are hand made with bio ingredients and baked in a robinia wood stove, so hot that it grants an incredible tasty crust.

This bread lasts long and it doesn´t get chewy. I like to spread some butter on it and add some salt. Delicious! Or also to eat it like Tuscans do with olive oil and salt.

Other alternative bakeries in the name of the “slowness” are mushrooming all around town. One of my favorites is Zeit für Brot or the Hopfisterei in Mitte.

Just check it out if you happen to be around, you won´t regret it!

About the Author

Manuela CastiglioneView all posts by Manuela Castiglione

After completing her studies in Venice in Marketing and Communication, Manuela had been working in Milan and Bologna in the PR and Communication field. In love with the idea of personally evolving by melting with other cultures, she decided in 2007 to move together with her family to Berlin where she has been living, working and blogging. She is passionately fond of diverse areas, from psychology to contemporary art, from fashion design all through sustainability in its various expressions.