Berlin’s bakeries: sourdough, butter and early starts
Rugbrød on Tuesdays at JOHANN, gluten-free sourdough at AERA, far Breton at La Miche, the crème brûlée donut at Atelier Dough: ten Berlin bakeries for bread and pastry.
JOHANN works with old grain varieties, AERA bakes without gluten, and La Miche brings Breton pastries to Schöneberg. These ten bakeries focus on different things: sourdough loaves, croissants, Roman pizza or doughnuts. What matters is what they make of dough and time.
SOFI – Nordic grain in the Sophie-Gips-Höfe
SOFI sits in the courtyard of the Sophie-Gips-Höfe in a restored brick factory. Behind it are the Danish chef Frederik Bille Brahe and Slowness, the company of Design Hotels founder Claus Sendlinger. They bake with grain from small organic farms in Northern Europe, including old varieties like emmer. The bakehouse is right in the middle of the shop. A Berlin Loaf is the bread to take home; for the road there is a sourdough roll with butter or a morning bun.
SOFIMitte · Bakery
SOFI
One dish here made it onto our cards.
SOFI
One dish here made it onto our cards.
Albatross – croissants in the Graefekiez
Albatross on Graefestraße started with sourdough bread and is now known above all for its pastries: croissants whose recipe the team keeps refining, plus a seasonal Danish, cinnamon buns and almond croissants. At the weekend there is the focaccia sandwich, and a croissant belongs with it.
Albatross BäckereiKreuzberg · Bakery
Gorilla Bäckerei – sourdough and Roman pizza
Gorilla started on Hermannstraße in Neukölln in November 2020, and the shop on the EUREF campus in Schöneberg followed in 2022. The flour comes from small mills in Germany and Italy, the doughs get plenty of time and the bakehouse is open. They bake sourdough loaves, Roman pizza, croissants and tarts. In Neukölln, grab a slice of Roman pizza. Schöneberg has brunch, with shakshuka toast at weekends.
Gorilla Bäckerei SchönebergSchöneberg · Bakery
JOHANN – ancient grains on Gleditschstraße
JOHANN in Schöneberg bakes almost exclusively with old grain varieties: emmer, einkorn, durum, red wheat, forest rye and yellow wheat. The flour comes from the Zeller Mühle in Baden and the Rolle Mühle in the Erzgebirge. The only leaven is spelt sourdough, and the doughs mature for 20 to 30 hours. Pane casereccio, ancient-grain bread and baguette are there every day; the special breads change by weekday: rugbrød on Tuesdays, Thursdays and Saturdays, wholegrain forest rye on Fridays. The special loaves are ready from about noon; for the way home there is the pain au pistache with vanilla cream and pistachio paste or the cheese croissant with nine-month-aged North Sea cheese.
JOHANN BäckereiSchöneberg · Bakery
JOHANN Bäckerei
One dish here made it onto our cards.
AERA – gluten-free sourdough
Ava Celik found out in 2014 that she couldn’t tolerate gluten. She didn’t want to give up good bread, so she experimented for about two years until she had a gluten-free sourdough loaf. In December 2018 she opened her bread workshop and café on Fasanenstraße; a shop on Rosenthaler Straße came later. Natural sourdough raises the bread, and the grain comes from the biodynamic Bauckhof in northern Germany. The Kurfürst is the loaf to take home, the whole bakery is dedicated to gluten-free baking.
AERA CharlottenburgCharlottenburg · Bakery
AERA Charlottenburg
One dish here made it onto our cards.
LA MAISON – croissants on Herrfurthplatz
Andreas Altmeyer baked French pastry as a child and later lived in Lyon. In May 2019 he opened the first LA MAISON on Paul-Lincke-Ufer with a French baker friend; more shops followed. The one on Herrfurthplatz is in the Schillerkiez, a few steps from Tempelhofer Feld. Two croissants and a pain au chocolat are enough for an afternoon on the Tempelhofer Feld.
LA MAISON NeuköllnNeukölln · Bakery
LA MAISON
One dish here made it onto our cards.
Taktil – wood-fired oven on Nogatstraße
Taktil on Nogatstraße in Neukölln is a small wood-fired bakery. Aurélie Guyon trained here before opening La Miche. The bakery has since been taken over by Phil, who founded Bagel Oven in 2024. New York-style bagels are now available every day.
TaktilNeukölln · Bakery
La Miche – Breton micro-bakery on Crellestraße
Aurélie Guyon came to Berlin from Brittany for art. Through galleries and restaurants she found her way to bread and worked at Domberger Brot-Werk and Taktil. In July 2025 she opened La Miche on Crellestraße, a micro-bakery she runs on her own. She bakes with sourdough and long fermentation, with ingredients preferably regional and organic.
On the shelf are La Miche, the big country loaf, baguette and the Provençal pompe à l’huile with plenty of olive oil. Next to it is far breton, the Breton prune cake, and a slice of it belongs in the bag. Open Wednesday to Saturday only.
La MicheSchöneberg · Bakery
La Miche
One dish here made it onto our cards.
Common – micro-bakery on Karl-Marx-Straße
Maximilian Korrenz-Lemke worked in Berlin and Copenhagen before opening Common on Karl-Marx-Straße in June 2025. By day it is a café and micro-bakery: cardamom knots, cinnamon buns, sourdough brioches and bostocks. The coffee is from August 63. In the evening a window opens in the back courtyard for sourdough pizza. With a pizza in hand, Körnerpark is just around the corner.
CommonNeukölln · Café
Atelier Dough – the crème brûlée donut
Güven gave up his office job for a baking apprenticeship in Paris. With his partner Angela he opened Atelier Dough on the corner of Glogauer and Reichenberger Straße in April 2023. The donuts are made by hand every day using French technique and only basic ingredients like flour, sugar and salt. The team even makes its own marshmallows. The standout is the crème brûlée doughnut with its caramelised sugar crust. The display is small, and if you come late you leave empty-handed.
Atelier DoughKreuzberg · Bakery
Atelier Dough
One dish here made it onto our cards.
The full catalogueAll sweet spots in Berlin
