Ava Celik opened AERA on Fasanenstraße in Charlottenburg in 2018 as a bread manufactory and café, after spending two years on a gluten-free sourdough recipe following her own celiac diagnosis — today with a second branch in Mitte, both in the blue-Nordic Modiste design.
The original on Fasanenstraße combines bakery and café, with a green inner courtyard as seating. On the menu: gluten-free sourdough breads, brownies and granola, plus grilled-cheese sandwiches. The pick: a loaf to take home — the recipe carries two years of development work, and the result is noticeably different from industrial gluten-free bread.
