JOHANN Bäckerei sits in Schöneberg’s Akazienkiez between Kleistpark and Winterfeldtplatz and is one of the addresses people line up for on weekends.
Behind the large window the glass-fronted baking studio is visible. In front, the shelves fill with sourdough breads and croissants, plus pretzels and sweet pastries. At the core are five breads: an ancient-grain loaf from emmer and einkorn with spelt, plus Pane Casereggio and a spelt wholegrain. Also Danish Rugbrød, and a rye that only comes out two days a week. Pre-orders are in person only and never for the weekend. Showing up early on Saturday means planning for wait time.
