Our house bread, made from wheat and rye with spelt sourdough and a long dough process. An open crumb and crunchy crust are characteristic features of this bread.

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

Moist potato spelt bread with an open, fluffy crumb and a crunchy crust. Baked in a stone oven.

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 subtle earthy sweetness of sugar beet syrup.

Rustic rye-wheat bread made with spelt, 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 with psyllium husks and sesame, which develops its special taste thanks to the long swelling time.

Light walnut-date bread made from wheat and rye 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 moist loaf made from oat flakes and specially cultured oat sourdough. To finish off, the bread is coated with crunchy oatmeal.

Hearty wheat and rye bread with a crunchy crust, moist crumb, and lots of oilseeds. Baking directly on stone ensures a tasty, crispy surface.

Farmer’s rye bread made with spelt, 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 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 dough rest give this spelt loaf its moist crumb. Finally, the bread is coated with sesame seeds.

Wheat bread characterized by a crispy crust, open crumb, and aromatic flavor. Baked on stone.

Crispy spelt roll made with spelt scald. The long dough rise ensures a particularly aromatic taste. A short, high-temperature bake.

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 dough process and the addition of spelt sourdough and crunchy walnuts give this roll its distinctive nutty aroma.

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

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

Crispy pretzel with a tender crumb, characteristic lye flavor, and coarse salt. Shaped by hand.

Crispy braided loaf with a tender crumb, characteristic lye flavor, and coarse salt. Braided by hand.

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.

Apple almond swirl bun made from a light, vegan yeast dough refined with our own cinnamon filling and apples and topped with crunchy slivered almonds. Light and moist, baked in a sheet pan.

Fluffy yeast dough made from spelt flour with KoRo Crunchy organic hazelnut cream with cocoa. Hand-knotted and vegan.

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

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

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

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.

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.

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

Crispy short-crust pastry made from spelt flour and a fine cream cheese filling.

Freshly made Butterkäse (a mild, full-fat cheese) sandwich served on Roggenbauer farmer’s rye and topped with honey-mustard cream cheese made to our own recipe, tomatoes, and spinach.

Alpine cheese sandwich served on Vollkorn-Saftkorn bread, rounded off with spinach and tomato bruschetta cream cheese made to our own recipe.

Pea and egg salad sandwich served on slices of Vollkorn-Saftkorn, all freshly prepared.

Vegan hummus sandwich served on Roggenbauer farmer’s rye with juicy carrot salad, lettuce, oven-roasted vegetables, and fruity apricot jam.

Körnerkruste with goat cream cheese, a handmade pea and basil spread, and crunchy cucumber.

Freshly made olive spelt flute served with tomato bruschetta cream cheese and fresh spinach.

Walnut roll freshly topped with savoury herb cheese, sour cream with honey and mustard, tomatoes and salad.

Fried egg burger served on a soft brioche bun with homemade honey mustard cream cheese, garnished with parsley and pumpkin seeds. Best enjoyed straight from the grill.

Vegan muesli dish made from rolled oats, apples, and soy yogurt. It’s accompanied by raisins, nuts, and sweet and tart raspberries and sweetened only with maple syrup.

Vegan focaccia made from an airy wheat dough with fresh tomatoes and zaatar. Rounded off with sea salt and olive oil.