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*.
Pain Brioche
Slightly sweet, fluffy brioche bread with a poolish as pre-dough and a long dough rise.
WHEAT flour**, whole milk**, egg**, butter**, beet sugar**, yeast*, sea salt.
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**, water, sunflower oil**, hydrolysed OAT FLOUR*, cooking 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**, water, sunflower oil**, hydrolysed OAT FLOUR*, cooking 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 550**, water, 17% GOUDA** 45% FAT CONTENT DRY WEIGHT, 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***, 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*.
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 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**, water, SPELT FLOUR***, WHOLEMEAL 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 550**, water, sourdough: water, RYE SOURDOUGH (water, RYE MEAL**), WHOLEMEAL RYE MEAL*; RYE FLOUR 1150**, RYE MALT*, yeast*), cucumber*, GOAT FRESH CHEESE*, peas*, water, spinach**, linseed*, OAT**, pumpkin seeds**, basil*, SESAME*, olive oil*, sea salt, potato Flakes**, pepper (white)*.
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