KEIT bakes sourdough bread with flour sourced from less than 100 kilometers away, straight from producers in Brandenburg.

After launching in Schöneberg, the loaves now also land in Friedrichshain, on Grünberger Straße. Wheat bread with a thin, crispy crust and seeded rye count among the shelf classics. Anyone wanting to start their own sourdough can find the equipment here. The name derives from the German suffix „-keit,“ standing for sustainability, reliability, and gratitude.