Bread is taken very seriously in Germany, and very seriously by us.
We bake traditional German breads fresh daily in our bakery in Gullane, East Lothian. We like breads with real crusts, balanced flavours and a slightly chewy texture; free-baked breads, sometimes a little misshapen; breads that have character.
Please view our Bread Baking Schedule to see on which days each variety of bread is usually made.
All good things ... take time
We do things the old-fashioned way; hand-shaping each loaf, allowing the dough to prove slowly in baskets before turning it out onto a wooden peel and gently placing in our stone-laid oven. Bread the way it used to be made.
Heinrich, our rye sourdough starter needs to be fed daily. He is 90 years old and was born in Hamm, Germany.
Don't mention the rye
It's true, many of our breads contain some rye flour but, don't panic, it's just another grain. Rye has a lower percentage of gluten compared to wheat and has a higher level of soluable fibre. We use it because it gives the breads the texture we prefer and a little bit more 'bite' .
If you're not sure if you like rye, try our Farmers' Light Rye bread (a mere 20% rye flour) or our Hunters' Crusty Bread (around 30%). In general, the higher the rye and seed content, the denser the bread.
Our rye flour is grown and milled in Germany to give the authentic German bread taste and texture.