Offshoot of the FREA restaurant on Torstraße — now as a bakery on Gartenstraße.

The concept: strictly vegan, zero-waste-oriented, almost everything baked with house-made sourdough. Brioches, hazelnut croissants, and Spandauer made from croissant dough with patisserie vanilla cream fly out the door in the morning; focaccia with olives and seasonal salad carries the lunch shift. Excess sourdough starter becomes chips, bread offcuts become bread miso — closed loop, not landfill. Ingredients mostly organic and seasonal, open until 15:00.