The first Jewish artisan bakery in the Berlin bakers' guild — and it sits on a quiet Steglitz side street, across from residential blocks.
Master baker Shahar runs it as a family operation, the recipes trace back to his Yemenite-Lithuanian line, and the yeast dough rests 24 to 48 hours in the cold room. Hence the texture: pillowy, yielding, almost soft. Industrial sugar stays out; sweetness comes from whole-cane sugar or dates. The counter splits into two lines — elongated braided Babkas with chocolate-hazelnut or poppy-marzipan, and round Kräntzchen with pistachio or halva. Alongside: challah, sabich bagels, and Yemenite coffee.
