Weichardt-Brot was Berlin's first Demeter wholegrain bakery in 1977.

At the Wilmersdorf branch, three natural stone mills grind the grain into grist and wholegrain flour on site. The bread dough ferments with Backferment, a leavening agent based on lactic acid bacteria. Founder Heinz puts as much emphasis on cakes, tortes and fine pastries as on bread. All ingredients are organically grown; the range runs to over 100 products.