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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 550**, SPELT SOURDOUGH (SPELT FLOUR 812**, water, RYE MEAL**), RYE FLOUR 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 812**, 8% potato flakes**, RYE FLOUR 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 1150**, water, SPELT FLOUR 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 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 550**, SPELT SOURDOUGH (SPELT FLOUR 812**, water, RYE MEAL**), 9% WALNUTS*, 9% dates*, RYE FLOUR 1150**, sea salt, rice flour*, yeast*.

  • Baguette

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

    WHEAT FLOUR 550*, water, RYE MEAL 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 550*, water, flaxseed*, RYE FLOUR 1150**, 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 1150**, water, SPELT FLOUR 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 550*, water, RYE MEAL 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 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 550**, water, flaxseed*, OAT**, pumpkin seeds*, SESAME*, RYE FLOUR 1150**, RYE SOURDOUGH (water, RYE MEAL**), sunflower seeds*, sea salt, RYE MALT*, yeast*.

  • Le Petit

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

    WHEAT FLOUR 550*, water, RYE MEAL 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 550**, water, SPELT SOURDOUGH (SPELT FLOUR 812**, water, RYE MEAL**), RYE FLOUR 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 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 1150**, SPELT SOURDOUGH (SPELT FLOUR 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 812**, water, 12% poppy seeds*, sunflower seed 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 550**, water, 16% WALNUTS*, SPELT SOURDOUGH (SPELT FLOUR 812**, water, RYE MEAL**), RYE FLOUR 1150**, sea salt, yeast*.

  • Oliven-Dinkelstange

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

    SPELT FLOUR 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 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 550**, water, SPELT FLOUR 812**, margarine* (palm oil* from sustainable cultivation, sunflower oil*, water, salt, concentrated lemon juice*), yeast*, BARLEY MALT*, sea salt.

  • Laugenzopf

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

    WHEAT FLOUR 550**, water, SPELT FLOUR 812**, margarine* (palm oil* from sustainable cultivation, sunflower oil*, water, salt, concentrated lemon juice*), yeast*, BARLEY MALT*, sea salt.

  • Käsedings

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

    WHEAT FLOUR 550**, water, 17% GOUDA** 45% FAT CONTENT DRY WEIGHT, SPELT SOURGDOUGH (SPELT FLOUR 812**, water, RYE MEAL**), pumpkin seeds*, sea salt, yeast*, tomatoes*, garlic*, onions*, chili*, 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 550**, WHOLE MILK*, BUTTER**, BUTTERMILK**, beet sugar**, cane sugar*, EGGS**, potato flakes**, sugar beet syrup*, SPELT FLOUR 630**, sea salt, cinnamon*, yeast*, tapioca starch*, bourbon vanilla*.

  • Apfel-Zimt-Schnecke

    Apple 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 550**, WHOLE MILK*, 12% apples**, BUTTER**, BUTTERMILK**, beet sugar**, cane sugar*, EGGS**, potato flakes**, sugar beet syrup*, sea salt, SPELT FLOUR 630**, 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 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 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 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 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 550**, WHOLE MILK*, 12% WALNUTS*, beet sugar**, BUTTER**, BUTTERMILK**, cane sugar*, EGGS**, 2% maple syrup*, potato flakes**, sugar beet syrup*, sea salt, SPELT FLOUR 812**, yeast*, tapioca starch*, bourbon vanilla*.

  • Apfel-Mandel-Schnecke (vegan)

    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 812**, water, 11% apples**, margarine* (palm oil* from sustainable cultivation, sunflower oil*, water, salt, concentrated lemon juice*), beet sugar**, cane sugar*, 3% ALMONDS*, SOY*, potato flakes**, sugar beet syrup*, yeast*, sea salt, cinnamon*, OAT*, tapioca starch*, sunflower oil**, agave fibers*.

  • Brioche

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

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

  • Bananenbrot

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

    45% bananas*, WHOLEMEAL SPELT FLOUR 630**, sunflower oil**, beet sugar**, 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 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.

    CREAM CHEESE 65% FAT CONTENT DRY WEIGHT**, 16% carrots**, EGGS**, SPELT FLOUR 812**, beet sugar**, sunflower oil**, BUTTER**, cane sugar*, 4% WALNUTS*, ALMONDS*, sultanas*, lemon juice*, pumpkin seeds*, cinnamon*, tapioca starch*, sea salt, cloves*, nutmeg*.

  • 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 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 65% FAT CONTENT DRY WEIGHT**, 18% BUTTERCHEESE**, tomatoes*, RYE FLOUR 1150**, water, SPELT FLOUR 630**, RYE SOURDOUGH (water, RYE MEAL**), spinach**, sea salt, YELLOW PEPPER SEEDS*, apple cider vinegar*, rapeseed oil**, honey*, BLACK PEPPER SEEDS*, 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 65% FAT CONTENT DRY WEIGHT**, 19% ALPINE CHEESE 50% FAT CONTENT DRY WEIGHT*(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 with red daikon sprouts on slices of Vollkorn-Saftkorn, all freshly prepared.

    Vollkorn-Saftkorn: Water, RYE MEAL**, RYE SOURDOUGH (water, RYE MEAL**), WHOLEMEAL SPELT FLOUR**, flaxseed*, OAT**, pumpkin seeds*, SESAME*, sunflower seeds*, sea salt, CREAM CHEESE**, radish*, 5% peas, 3% EGGS**, red daikon sprouts, olive oil*, parsley*, sea salt, pepper (black), nutmeg*.

  • Hummus-Stulle

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

    Roggenbauer (RYE FLOUR 1150**, water, SPELT FLOUR 630**, RYE SOURDOUGH (RYE MEAL**, water), RYE MEAL*), hummus (water, chickpeas*, olive oil*, dark tahini (SESAME*), SESAME OIL*, cumin*, white wine vinegar*, sea salt, pepper (black)*, carrots**, zucchini*, paprika*, sea salt, spinach**, apricots*, olive oil* fennel*.

  • Camembert-Brötchen

    Whole grain spelt roll freshly topped with creamy organic camembert and currant fruit spread.

    soft cheese 60% fat content dry weight**, batavia lettuce green*, WHOLEMEAL SPELT FLOUR**, water, currant jam (50% black currants, sugar, 15% elderberry juice, lemon juice, orange juice, gelling agent pectin), CREAM CHEESE**, PUMPKIN SEEDS*, SPELT FLOUR 812**, sunflower oil**, sea salt, yeast*, BARLEY MALT*.

  • Mediterranes Stadtweck

    Vegan Stadtweck topped with homemade tomato paste, zucchini slices, olives, sunflower seeds and spinach.

    Zucchini*, SPELT FLOUR 812**, water, spinach**, green olives*, dried tomatoes*, WHOLE SPELT SEMOLINA**, rapeseed oil*, olive oil extra virgin*, sea salt, SUNFLOWER SEEDS*, sunflower oil**, YEAST*, BARLEY MALT*, tomatoes*, olive oil*, garlic*, onions*, chili*, basil*, PAPRIKA*, OREGANO*, pepper*, thyme*, ROSEMARY*, bay leaf*.

  • Ciabattini

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

    CREME CHEESE 65% FAT CONTENT DRY WEIGHT**, spinach**, dried tomatoes*, water, rapeseed oil*, olive oil*, tomatoes*, garlic*, sea salt, onion*, chili*, PAPRIKA*, basil*, pepper*, thyme*, sunflower oil**, ROSEMARY*, bay leaf*, OREGANO*.

  • 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.

    49% EGGS**, CREAM CHEESE 65% FAT CONTENT DRY WEIGHT**, WHEAT FLOUR 550**, pumpkin seeds*, ROTONDO** 38% FAT CONTENT DRY WEIGHT, WHOLE MILK**, BUTTERMILK**, BUTTER**, parsley*, SESAME*, potato flakes**, water, beet sugar**, nutmeg*, YELLOW MUSTARD SEEDS*, apple cider vinegar*, honey*, rapeseed oil**, sea salt, yeast*, BLACK MUSTARD SEEDS*, curcuma*.

  • Focaccia

    An airy bread baked with peperoncini (mild chili), leeks, olives, Gouda, and feta. Best enjoyed freshly grilled.

    WHEAT FLOUR 550**, water, peeled tomatoes*, GOUDA** 45% FAT CONTENT DRY WEIGHT, peperoncini*, green olives*, FETA* (SHEEP’S/GOAT’S MILK) 45% FAT CONTENT DRY WEIGHT, leeks**, olive oil*, sea salt, potato flakes**, yeast*, tomate juice*, apple juice concentrate*, acidity regulator citric acid, tomatoes*, black pepper*, garlic*, onion*, chili*, basil*, paprika*, pepper*, sunflower oil**, thyme*, ROSEMARY*.

  • 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*.

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