This small bakery on Graefestraße is a flagship of a new Berlin baking generation — handmade, regional, no show.
Behind a curtain runs the bakehouse; in front of it a narrow café with terrazzo tables. The display does the talking: sourdough loaves and babka, almond and chocolate croissants, pistachio ricotta croissants. Plus the Queen A — a Breton kouign-amann with countless layers of puff pastry and butter, caramel and salt. Sandwiches land on thick slices of the house sourdough, stacked with ingredients from regional producers. More than fifty cafés get pastries delivered from here by cargo bike.
