Gorilla Bäckerei on Hermannstraße supplies Neukölln with sourdough loaves, French viennoiserie and Roman pizza.
The flours come from small mills in Germany and Italy, the dough gets long fermentation — and you taste it in the crust. Behind the counter the bakery is open to view, visible for anyone walking in. Hands in flour and trays in the oven, croissants taking shape in stages. Bread and filled croissants land straight from the workshop onto the shelf, with snails, brioche and Roman pizza alongside. If you want the bread, come early — the loaves are usually gone before noon.
