We produce freshly baked goods every day using Bioland quality ingredients, with honest craftmanship and a long dough process — from breads to yeast buns.

  • Hausbrot

    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.

    Water, WHEAT FLOUR type 550**, SPELT SOURDOUGH (SPELT FLOUR type 812**, water, RYE MEAL**), RYE FLOUR type 1150**, sea salt, yeast*.

  • Vollkorn-Saftkorn

    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.

    Water, RYE MEAL**, RYE SOURDOUGH (water, RYE MEAL**), WHOLEMEAL SPELT FLOUR**, flaxseed*, OAT**, pumpkin seeds*, SESAME*, sunflower seeds*, sea salt.

  • Kartoffel-Dinkelkruste

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

    Water, SPELT FLOUR type 812**, 8% potato flakes**, RYE FLOUR type 1150**, RYE SOURDOUGH (water, RYE MEAL**), sea salt, yeast*.

  • Schwarzbrot

    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.

    RYE MEAL**, water, RYE SOURDOUGH (RYE MEAL**, water), sunflower seeds*, sugar beet syrup*, sea salt, cocoa powder*.

  • Bauernlaib

    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.

    RYE FLOUR type 1150**, water, SPELT FLOUR type 812**, RYE SOURDOUGH (water, RYE MEAL**), sea salt, fennel*.

  • Dinkelfloh

    Bread made from spelt flour with psyllium husks and sesame, which develops its special taste thanks to the long swelling time.

    SPELT FLOUR type 812**, water, SESAME*, yeast*, ground psyllium husks*, sea salt.

  • Walnuss-Dattelbrot

    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.

    Water, WHEAT FLOUR type 550**, SPELT SOURDOUGH (SPELT FLOUR type 812**, water, RYE MEAL**), 9% WALNUTS*, 9% dates*, RYE FLOUR type 1150**, sea salt, yeast*.

  • Baguette

    Classic wheat baguette. Characterized by a crispy crust, open crumb, and aromatic flavor. Baked directly on stone.

    WHEAT FLOUR type 550**, water, RYE MEAL type 1150**, sea salt, yeast*.

  • Pures Hafer

    A moist loaf made from oat flakes and specially cultured oat sourdough. To finish off, the bread is coated with crunchy oatmeal.

    Water, OAT**, OAT SOURDOUGH (water, OAT**, OAT STARCH), yeast*, sea salt.

  • Körnerkruste

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

    WHEAT FLOUR type 850**, water, flaxseed*, RYE FLOUR type 812**, OAT**, RYE SOURDOUGH (water, RYE MEAL**), pumpkin seeds*, SESAME*, sunflower seeds*, sea salt, RYE MALT*, yeast*.

  • Roggenbauer

    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.

    RYE FLOUR type 1150**, water, SPELT FLOUR type 812**, RYE SOURDOUGH (water, RYE MEAL**), sea salt, fennel*.

  • Dinkelstück

    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.

    Water, WHOLEMEAL SPELT**, WHOLEMEAL SPELT FLOUR**, SESAME*, potato flakes**, sourdough starter (SPELT MEAL**, water, blossom honey*, sea salt), sea salt.

  • Pain Artisan

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

    WHEAT FLOUR type 550**, water, RYE MEAL type 1150**, sea salt, yeast*.

  • Stadtweck

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

    SPELT FLOUR type 812**, water, sunflower seed oil**, sea salt, yeast*, BARLEY MALT*.

  • Sauerteigweck

    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.

    WHEAT FLOUR type 550**, water, linseed*, OAT**, pumpkin seeds*, sunflower seeds*, SESAME*, RYE FLOUR type 1150**, RYE Sourdough (water, RYE WHOLE GRAIN GRIND**), sea salt, RYE MALT*, yeast*.

  • Le Petit

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

    WHEAT FLOUR type 550**, water, RYE MEAL type 1150**, sea salt, yeast*.

  • Geroggtes

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

    WHEAT FLOUR type 550**, water, SPELT SOURDOUGH (SPELT FLOUR type 812**, water, RYE MEAL**), RYE FLOUR type 1150**, sea salt, yeast*.

  • Dinkel-Vollkornbrötchen

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

    WHOLEMEAL SPELT FLOUR**, water, pumpkin seeds*, SPELT FLOUR type 812**, sunflower oil**, sea salt, yeast*, BARLEY MALT*.

  • Schweizer Bürli

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

    Water, WHOLE-WHEAT FLOUR*, RYE FLOUR type 1150**, SPELT SOURDOUGH (SPELT FLOUR type 812**, water, RYE MEAL**), sea salt, yeast*.

  • Mohn-Dinkelbrötchen

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

    SPELT FLOUR type 1150**, water, 12% blue poppy seeds*, sunflower oil**, sea salt, yeast*, BARLEY MALT*.

  • Walnussweck

    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.

    WHEAT FLOUR type 550**, water, 16% WALNUTS*, SPELT SOURDOUGH (SPELT FLOUR type 812**, water, RYE MEAL**), RYE FLOUR type 1150**, sea salt, yeast*.

  • Oliven-Dinkelstange

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

    SPELT FLOUR type 812**, water, 16% green olives, rapeseed oil**, sea salt, yeast*, BARLEY MALT*.

  • Schoko-Dinkelstange

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

    SPELT FLOUR type 812**, water, 16% dark chocolate coating* (cocoa mass*, cane sugar*, cocoa butter*, SOY lecithin emulsifier*), rapeseed oil**, sea salt, yeast*, BARLEY MALT*.

  • Laugenbrezel

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

    WHEAT FLOUR type 550**, water, sunflower oil**, hydrolysed OAT FLOUR*, table salt, sugar beet syrup*, yeast*, acidity regulator (sodium hydroxide).

  • Laugenzopf

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

    WHEAT FLOUR type 550**, water, sunflower oil**, hydrolysed OAT FLOUR*, table salt, sugar beet syrup*, yeast*, acidity regulator (sodium hydroxide).

  • Käsedings

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

    WHEAT FLOUR type 550**, water, grated GOUDA**, pumpkin seeds*, sea salt, yeast*, tomato product* (chopped tomatoes*, tomato juice*, acidity regulator: citric acid), garlic*, onions*, chilli*, basil*, paprika*, pepper*, thyme*, rosemary*, sunflower oil**.

  • Zimtschnecke

    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.

    WHEAT FLOUR type 550**, WHOLE MILK**, BUTTER**, BUTTERMILK**, beet sugar**, cane sugar*, EGGS**, potato flakes**, sugar beet syrup*, SPELT FLOUR type 812***, sea salt, cinnamon*, yeast*, tapioca starch*, bourbon vanilla*.

  • Apfel-Zimtschnecke

    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.

    WHEAT FLOUR type 550**, WHOLE MILK**, 12% apples**, BUTTER**, BUTTER MILK**, beet sugar**, cane sugar*, EGGS**, potato flakes**, sugar beet syrup*, sea salt, SPELT FLOUR type 812**, yeast*, cinnamon*, tapioca starch*, bourbon vanilla*.

  • Schokoschnecke

    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.

    WHEAT FLOUR type 550**, 16% dark chocolate coating* (cocoa mass*, cane sugar*, cocoa butter*, SOY lecithin emulsifier*), WHOLE MILK**, BUTTER**, beet sugar**, BUTTERMILK**, cane sugar*, EGGS**, potato flakes**, sugar beet syrup*, SPELT FLOUR type 812**, sea salt, yeast*, tapioca starch*, bourbon vanilla*.

  • Weiße Schoko-Himbeer-Schnecke

    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.

    WHEAT FLOUR type 550**, WHOLE MILK**, 9% raspberries*, BUTTER**, BUTTERMILK**, 8% white chocolate chips* (sugar*, cocoa butter*, WHOLE MILK POWDER* vanilla powder*), beet sugar**, cane sugar*, EGGS**, potato flakes**, sugar beet syrup*, sea salt, SPELT FLOUR type 812**, yeast*, tapioca starch*, bourbon vanilla*.

  • Walnuss-Ahorn-Schnecke

    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.

    WHEAT FLOUR type 550**, WHOLE MILK**, 12% WALNUTS*, beet sugar**, BUTTER**, BUTTERMILK**, cane sugar*, EGGS**, 2% maple syrup*, potato flakes**, sugar beet syrup*, sea salt, SPELT FLOUR type 812**, yeast*, tapioca starch*, bourbon vanilla*.

  • Apfel-Mandel-Schnecke

    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.

    SPELT FLOUR**, water, 12% apple pieces**, beet sugar**, 6.1% apple puree*, sunflower oil** , margarine* ( palm oil*, sunflower oil*, water, salt, concentrated lemon juice*), OAT DRINK (water, fermented wholemeal oats*, SOYBEANS*, sunflower oil, sea salt), icing sugar* (cane sugar*, tapioca starch*), potato flakes**, 3.3% blanched ALMOND STICKLES*, sugar beet syrup*, yeast*, salt, 0.5% cinnamon*.

  • Schoko-Nuss-Baba

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

    SPELT flour type 812**, 19% hazelnut cream* (45% HAZELNUT CEREAL*, coconut blossom sugar*, sunflower oil*, 10% low-fat cocoa powder*, 5% chopped HAZELNUT NUTS*, cocoa butter*, salt, vanilla extract*), water, beet sugar**, apple puree*, sunflower oil**, oat drink* (water, fermented wholemeal OATS*, SOYBEANS*, sunflower oil*, sea salt), raw cane sugar*, potato flakes**, yeast*, tapioca starch*, sea salt.

  • Brioche

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

    WHEAT FLOUR type 550**, WHOLE MILK**, BUTTER**, beet sugar**, EGGS**, yeast*, sea salt, bourbon vanilla*.

  • Rosinenknoten

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

    WHEAT FLOUR type 550**, WHOLE MILK**, 15% sultanas*, BUTTER**, beet sugar**, EGGS**, yeast*, sea salt, sunflower oil*, bourbon vanilla*.

  • Schokoweck

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

    WHEAT FLOUR type 550**, 15% dark chocolate coating* (cocoa mass*, cane sugar*, cocoa butter*, SOY lecithin emulsifier*), WHOLE MILK**, BUTTER**, beet sugar**, EGGS**, yeast*, sea salt, bourbon vanilla*.

  • Kardamomknopf

    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.

    WHEAT FLOUR type 550**, beet sugar**, BUTTER**, WHOLE MILK**, EGGS**, cane sugar*, yeast*, cardamom*, sea salt, tapioca starch*, bourbon vanilla*.

  • Streuselkuchen

    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.

    WHEAT FLOUR type 550**, BUTTER**, beet sugar**, WHOLE MILK**, cane sugar*, EGGS**, yeast*, sea salt, tapioca starch*, bourbon vanilla*.

  • Bananenbrot

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

    45% bananas*, wholemeal SPELT flour**, sunflower oil**, beet sugar**, maize starch*, acidifier: pure cream of tartar, raising agent: baking soda, bourbon vanilla*.

  • Brownie

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

    Dark chocolate coating* (cocoa mass*, cane sugar*, cocoa butter*, SOY lecithin emulsifier*), EGGS**, beet sugar**, BUTTER**, SPELT FLOUR type 812**, sea salt, bourbon vanilla*.

  • Carrot Cake

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

    17% grated carrots, 16% CREAM CHEESE (80% fat in dry matter), EGGS**, SPELT flour type 812**, beet sugar**, sunflower oil**, 5% broken walnut kernels*, 5% slivered, blanched ALMONDS, cane sugar*, 5% BUTTER**, 2% sultanas*, lemon juice*, 1% pumpkin seeds*, maize starch*, acidifier: pure cream of tartar, raising agent: baking soda, sea salt, cinnamon*, ground cloves*, ground nutmeg*, anti-caking agent: tapioca starch*.

  • Cheese Cake

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

    35% CREAM CHEESE 65% FAT CONTENT DRY WEIGHT**, 15% SCHMAND (HEAVY SOUR CREAM)**, beet sugar**, EGGS**, BUTTER**, SPELT FLOUR type 812**, WHOLEMEAL SPELT FLOUR**, lemon juice*, sea salt, cinnamon*, bourbon vanilla*.

  • Butterkäse-Stulle

    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.

    CREAM CHEESE**, 18% BUTTERCHEESE**, tomatoes*, RYE FLOUR type 1150**, water, SPELT FLOUR**, RYE SOURDOUGH (water, RYE MEAL**), spinach**, sea salt, YELLOW PEPPER SEEDS*, apple cider vinegar*, rapeseed oil**, honey*, fennel*, curcuma*.

  • Bergkäse-Stulle

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

    CREAM CHEESE**, 19% ALPINE CHEESE* (from RAW MILK), water, RYE MEAL**, RYE SOURDOUGH (water, RYE MEAL**), spinach**, SPELT FLOUR**, flaxseed*, OAT**, dried tomatoes*, pumpkin seeds*, sunflower seeds*, SESAME*, sea salt, rapeseed oil*, olive oil*, tomatoes*, garlic*, onion*, chili*, basil*, PAPRIKA*, pepper*, thyme*, ROSEMARY*, sunflower oil**, oregano*, bay leaves*.

  • Erbse-Ei-Stulle

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

    CREAM CHEESE* (cream*, sea salt, additive class: Locust bean gum*, lactic acid bacteria, microbial rennet), water, radish, WHOLEMEAL RYE MEAL*, 7.8 % peas*, 5.3 % EGG*, RYE SOURDOUGH (water, WHOLEMEAL RYE MEAL), WHOLE SPELT FLOUR**, WHOLEMEAL RYE MEAL*, linseed*, OAT flakes*, pumpkin seeds*, extra virgin olive oil*, SESAME*, sunflower seeds*, parsley*, salt, black pepper*, nutmeg*.

  • Hummus-Stulle

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

    RYE MEAL type 1150**, water, SPELT FLOUR type 812**,RYE MEAL**, chickpea and tahini spread (cooked chickpeas* (water, chickpeas*) (63%), SESAME PASTE* (tahini) (15%), sunflower oil, water, acidity regulator (lactic acid*), sea salt, garlic*, cumin*), carrots**, PAPRIKA*, courgettes*, sea salt, apricots*, spinach**, extra virgin olive oil*, fennel*.

  • Gurken-Ziegenkäse-Stulle

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

    Körnerkruste (WHEAT FLOUR type 550**, water, sourdough: water, RYE SOURDOUGH (RYE MEAL**, water), WHOLEMEAL RYE MEAL*; RYE FLOUR type 1150**, RYE MALT*, yeast*), cucumber*, GOAT FRESH CHEESE*, peas*, water, spinach**, radish*, linseed*, OAT**, pumpkin seeds**, basil*, SESAME*, olive oil*, sea salt, potato flakes**, pepper (white)*.

  • Ciabattini

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

    Sour cream with tomato (SOUR CREAM* 81%, tomato puree* 10.3%, olive oil, spice preparation (tomato*, garlic*, onion*, chilli*, basil*, paprika*, pepper*, thyme*, rosemary*, sunflower oil*), turmeric*, native maize starch*, sea salt, thickener: carob flour*), SPELT flour type 812**, water, spinach**, green olives*, sea salt, sunflower oil**, YEAST*, BARLEY MALT*.

  • Käse-Walnussweck

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

    WHEAT FLOUR type 550**, HERB CHEESE (from pasteurised milk)**, water, sour cream with honey and mustard meal (SOUR CREAM** 89.6%, honey 3.3%, MUSTARD 2.5%, rapeseed oil, turmeric*, native corn starch*, sea salt, thickener: locust bean gum*), WALNUTS*, SPELT sourdough: (SPELT flour type 812**, water, RYE Sourdough (wholemeal RYE groats**,water)), tomatoes*, RYE flour**, Batavia lettuce green*, sea salt, yeast*.

  • Ei-Burger

    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.

    EGGS**, sour cream with honey (SOUR CREAM* 89.6%, honey 3.3%, MUSTARD 2.5%, rapeseed oil, turmeric*, native maize starch*, sea salt, thickener: locust bean gum*), WHEAT FLOUR type 550**, ROTONDO**, water, BUTTER MILK**, BUTTER**, PUMPKIN SEEDS*, parsley*, SESAME*, potato flakes**, beet sugar**, WHOLE MILK**, MUSCAT NUTS*, sea salt, yeast*.

  • Bircher-Müsli

    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.

    SOY YOGURT*, apples**, OAT**, raspberries*, maple syrup*, sultanas*, AMARANTH*, HAZELNUTS*, ALMONDS*, sunflower seeds*, apple cider vinnegar*.

  • Focaccia

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

    WHEAT FLOUR type 550**, tomatoes*, water, olive oil*, hydrolysed OAT FLOUR*, salt, SESAME*, spices*, yeast*.

* from controlled organic cultivation / ** from Bioland cultivation / spelt is a type of wheat

All our products may contain traces of gluten, peanuts, eggs, milk, sesame seeds, nuts, soya, celery and mustard.

In some of our bakeries we do not bake the full range.