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  • Our daily bread: The best bakeries in Berlin


Our daily bread: The best bakeries in Berlin

There's nothing quite like freshly baked bread. These are Berlin's best bakeries, from the flakiest pastries to the freshest baguettes.

Berliners are spoilt for choice when it comes to fantastic bread. Photo: Franz Grünewald for KEIT

Where can you pick up a crusty baguette, a melt-in-the-mouth pastry, or even just a plain old (but still top quality) bread roll? Our favourite Berlin bakeries bring the excellence of baking tradition to our city, so whatever gluten filled treat you’re craving, read on to find out where to pick it up.

Frea Bakery: A sourdough bakery with a zero-waste focus

Photo: Bettina Grabl

Frea wants to be Berlin’s first zero-waste bakery, and somehow manages to achieve one of the flakiest croissants we’ve ever tried, all without butter. Everything is vegan, organic and locally sourced. The excess sourdough starter is fried into chips, stale baguettes into croutons, bread and pastry leftovers into hazelnut fritters. Being eco friendly never tasted so good.

  • Frea Bakery, Gartenstr. 9, Mitte, details.

Gorilla: The classics done right

Photo: Gorilla

You’ll have to get here early if you want to snag any bread, as it fairly flies off the shelves at Gorilla on Hermannstraße. Another of our favourites is the unbelievably sticky and delicious kouign-amann, a Breton speciality made with laminated dough and heinous amounts of butter and sugar.

  • Gorilla, Hermannstr. 211, Neukölln, details.

Taktil: Berlin’s best baguette

Photo: Taktil Berlin

In Neukölln you’re already spoiled for choice when it comes to artisan bakeries, but there is always room for one more. At Taktil you’ll find one of (if not the) best baguette in Berlin, baked in their wood-fired oven. The sourdough and the pizza are the other highlights.

  • Taktil, Nogatstr. 38, Neukölln, details.

Hansis Brot: Flour from Spreewald

Photo: Hansis Brot

Come to Hansis Brot for excellent bread across the board. Whether its their 30% wholegrain sourdough, perfect rolls and prezels, or a 70% rye loaf, we can guarantee you’ll be feeling extra smug walking out with a paper bag or two.

  • Hansis Brot, Kiautschoustr. 1, Wedding, details.

La Maison: A french boulangerie on the Landwehr Canal

Photo: La Maison

It is often said that Paul-Lincke-Ufer is the Côte d’Azur of Kreuzberg. Here, in the very east of the promenade, you’ll find a large boules court just ajacent to a café, aptly named La Maison. Dependably fine croissants, some of the best in town, are baked here. This is where the old and the new Kreuzberg come together, in a beautifully sunny shop with a gorgeous terrace. For our money, La Maison is one of the most beautiful spots on the Landwehr Canal.

    • La Maison Paul-Lincke-Ufer 17, Kreuzberg, details.

Sofi Bakery: Bread and pastries as an artform

Photo: Sofi Bakery

Frederik Bille Brahe started out as a fine dining restaurateur in Copenhagen, only to realise at some point that eating is part of every day life. And thus, Berlin was blessed with his creation, Sofi. Their sourdough is made from ancient wheat varieties and prepared with a high hydration percentage, which then rests for a long time in order to be baked in the morning and sold immediately. This has the pleasant side effect that nobody has to be in the bakery in the very early hours. Their sandwhich loaves with tons of crunchy seeds is another favourite of ours. We also go nuts for their lemon tahini cookies and the chocolate sourdough cake – sweetness is always balanced with acidity, savory, and occasionally a bold saltiness.

  • Sofi, Sophienstr. 21, Mitte, details.

Keit: Organic flour from the Berlin area

Photo: Franz Grünewald for KEIT

Bakers Kolja Orzeszko and Thanos Petalotis are so confident in the excellence of their bread that initially there was only one type available in their first shop in Schöneberg. Since then rye and spelt bread have joined the offering, as well as baguettes and rolls. The prices are very reasonable, and all the bread top notch.

  • Keit, Goltzstr. 18, Schöneberg OR Grünberger Straße 75, Friedrichshain, details.

Gragger Brot: Viennese bread in Berlin

Photo: Gragger Brot

It takes three days before a loaf of distincive Gragger bread makes it to the shelves for sale. It ferments slowly in large bowls, developing an incredible depth of flavour, and is then baked in a wood-fired oven. We reccoment their seasonal sandwiches and the cardamom buns.

  • Gragger Brot, Potsdamer Str. 107, Schöneberg, details.

Domberger Brot-Werk: Sourdough magic

Photo: Domberger Brot-Werk

Florian Domberger travelled the world working in logistics, and when he was far from home, he missed German bread. Now he bakes it himself for his bakery, and for several local restaurants. His sourdough rests for more than 24 hours and the results are pure magic. Now with three locations across town, you’ll never be too far from your next delicious Domberger loaf.

  • Domberger Brot-Werk, Eisenbahnstr. 42-43, Kreuzberg OR Luckenwalder Str. 6B, Schöneberg OR Essener Str. 11, Moabit, details.

Sironi: Pizza and Pane de Milano

Photo: Sironi

Bread? No, Pane! Alfredo Sironi has been baking in Markthalle Neun in Kreuzberg, bringing the moist and lightly baked ‘focaccia alla genovese’ to Berlin’s bread-aholics, since 2014. Stone ground wheat flour is specially imported from Italy for the purpose. The branch on Goltzstraße also serves pizza.

  • Sironi, Goltzstr. 36, Schöneberg OR Eisenbahnstr. 42, Kreuzberg OR Gleimstr. 38, Prenzlauer Berg, details.

Manufactum Brot und Butter: A strong crust and moist dough

Photo: Manufactum

There’s good bread, there’s great bread, and then theres Manufactum’s bread. Here at the curated retailer it’s baked fresh every day. The sourdough and the walnut bread are among our favourites, but the sponge cakes are very much worth a try too.

  • Manufactum Brot & Butter, Hardenbergstr. 4-5, Charlottenburg, details.

Bäckerei Kädtler: Award-winning crusty bread

Photo: Bäckerei Kädtler

A kosher, family run bakery, now in its third generation with Stefan Kädtler at the helm, Bäckerei Kädtler is a small business championing quality and craftsmanship. The bread rolls look very standard, but bite into one and you’ll find out they’re anything but ordinary.

  • Bäckerei Kädtler, Danziger Str. 135, Prenzlauer Berg, details.

Zeit für Brot

Photo: Zeit für Brot

Our list wouldn’t be complete without mentioning Zeit für Brot, a rapidly expanding chain of bakeries with a signature cinnamon roll and a large selection of other pastries as well as bread. It now has branches all over Berlin and in Frankfurt, Hamburg and Cologne. We like their food, but it comes with a rather hefty price tag.

  • Zeit für Brot, various locations, details.

Soluna: A characteristic rye aroma

Photo: Anna Blancke

The hearty two kilo rye sourdough loaves have an unusually high sourdough content of 50% and a characteristic aroma. It’s a favourite with Germans and international visitors alike.

  • Soluna, Gneisenaustr. 58, Bergmannkiez, details.

Bäckerei Mälzer: Purist by tradition

Photo: Bäckerei Mälzer

Just rye flour, salt and water go into the rye bread from the traditional Steglitz baker, Klaus Mälzer. The Rheinische Bäckerei Mälzer is the best address for bread in the southwest of Berlin, with five branches between Lankwitz and Wilmersdorf. They are also sold at some Berlin markets, for example the Winterfeldtmarkt and the market on Kranoldplatz in Lichterfelde.

  • Bäckerei Mälzer, various locations, details.

Endorphina: Spelt croissants and organic cakes

Photo: IMAGO / Cavan Images

Endorphina is one of Berlin’s organic baking pioneers, located in a gorgeous Hinterhof in Neukölln. You’ll find their goods at lots of markets throughout town as well. They have ‘open bakery’ days which give an insight into the daily work of the bakery.

  • Endorphina, Elsenstr. 52, Neukölln, details.

Johann Mayer Bäckerei & Konditorei: Over 100 years of baking tradition

Photo: Johann Mayer Bäckerei

Since the opening of their first branch in Schöneberg in 1912, four generations of the Mayer family have run this bakery. They’ve received the ‘Golden Prezel’ certificate of excellence from the Berlin and Brandenburg State Association of Bakers and Confectioners several times. Fresh rolls, brown bread, pastries, gingerbread and more are sold at this Berlin baking institution.

  • Johann Mayer Bäckerei & Konditorei, Eberstr. 42, Schöneberg OR S-Bahnhof Feuerbachstraße, Steglitz, details.

Bäckerei Siebert: Another 100+ year old bakery

Photo: Bäckerei und Konditorei Lars Siebert

In 1906 Gustav Siebert, the great-grandfather of current master baker Lars Siebert, opened a bakery on Schönfliesser Straße in Prenzlauer Berg. It still exists today and is now Berlin’s oldest bakery. The pastries are pure German classics, and the bread is fantastic.

  • Bäckerei Siebert, Schönfließer Str. 12, Pankow, details.

Dresdner Feinbäckerei: Prussian bread

Photo: IMAGO / Lebie

This Köpenick bakery also opened in 1906, and is famous for its classic Prussian bread (100% rye, no wheat!) and Schillerlocke, a crunchy puff pastry filled with cream which are well worth the trip out of town.

  • Dresdner Feinbäckerei, Bölschestr. 89, Köpenick, details.

Albatross: Fluffy bread heaven

Photo: Albatross Bakery

Alongside their legendary rye bread and fluffy sourdough, Albatross focuses on laminated dough Danish pastries with seasonal fruits and savory toppings. Get in their quick if you want them.

  • Albatross, Graefestr. 66-67, Kreuzberg, details.

Bäckerei Matthes: Unassuming local favourite

Photo: IMAGO / Shotshop

Bäckerei Matthes is an unassuming local favourite not far from Baumschulenweg S-Bahn. Rolls, bread, cakes and pastries are all made fresh here. The Streuselkuchen is to die for, and everything is very reasonably priced.

  • Bäckerei Matthes, Kiefholzstr. 254, Treptow, details.