AERA Mitte

Gluten-free bakery on Rosenthaler Straße: sourdough from teff, millet, rice and maize, grilled cheese, all in azure blue.

Ava Celik found out in 2014 that she can't tolerate gluten. Unwilling to give up good bread, she experimented for about two years until she had a gluten-free sourdough that is meant to taste no different from a conventional loaf. In December 2018 she opened her bread manufactory and café on Fasanenstraße, and in 2021 the shop on Rosenthaler Straße followed.

AERA bakes with natural sourdough instead of yeast, gives the dough a long rise and sources its raw materials from the biodynamic Bauckhof in northern Germany, with flours such as teff, brown millet, rice and maize. The Mitte shop is entirely azure blue, its concrete walls tinted with pigment, designed by the studio Gonzalez Haase. There is bread, open sandwiches, grilled cheese, scones and pastries, all gluten-free.