JOHANN Bäckerei

Sourdough bakery on Gleditschstraße: ancient grains, 20 to 30 hours of dough rest, changing speciality loaves and croissants.

Johann often stands beside the counter of his bakery on Gleditschstraße, sliding sourdough loaves into the oven himself. With the shop he fulfilled a long-held dream, and he can talk about sourdough for hours. His breads are also served at Bonvivant and Château Royal.

He works almost exclusively with ancient grains such as emmer, einkorn, durum, red wheat and forest rye, with flour from the Zeller Mühle in Baden and the Rolle Mühle in the Erzgebirge. The doughs ripen for 20 to 30 hours. Every day there is pane casereccio, ancient-grain bread and baguette, plus changing speciality loaves such as Danish rugbrød, red wheat toast, milk bread or wholegrain forest rye, ready from around noon. On the sweet shelf there are croissants with pistachio, almonds or fruit, bostock and caramelised puff-pastry cinnamon rolls. The olive oil comes from a befriended farm in Assisi.