FREA Bakery

The sourdough bakery of zero-waste restaurant FREA on Gartenstraße: croissants with house margarine, leftovers composted.

FREA is a plant-based zero-waste restaurant on Torstraße, and its bakery is one street over on Gartenstraße. David Suchy founded it in 2021 to bring the restaurant's approach into baking: no animal products and as little waste as possible.

All the bread is sourdough. For the pastries a house margarine from the FREA Lab replaces butter, and whipped chickpea water often stands in for egg. Leftovers are reworked, baguettes into croutons, croissants into hazelnut bites, and an in-store composting machine turns scraps into fertiliser that goes back to the suppliers. Open every day from 8 am.