AERA Charlottenburg

Gluten-free bakery on Fasanenstraße: long-fermented sourdough loaves shaped by hand every day, plus a café with a leafy courtyard.

On Fasanenstraße you can watch the loaves being shaped and baked by hand every day, and none of them contains gluten. The people behind AERA have coeliac disease themselves and have been working on one and the same recipe since November 2016. The goal is a gluten-free bread you cannot tell apart from a regular one. Being yet another maker of substitute products is explicitly not the idea.

AERA relies on three things for that: natural sourdough instead of yeast, long fermentation and organic raw materials, including from Bauckhof in northern Germany. Besides the breads there are pastries, granola, oat biscuits and now gluten-free pasta as well. In the café you can have a coffee with it, and at the back there is a leafy courtyard. AERA bread is also served in cafés and restaurants around the city, from Bonvivant to the Michelberger, and there is a second shop on Rosenthaler Straße in Mitte.