Since February 2025, the origin of all our organic breads, rolls, and sweet specials begins in the idyllic town of Forstinning, just a 20-minute drive east of Munich. This is where we craft our doughs and cultivate our various in-house organic natural sourdoughs. Using only the finest organic ingredients and giving our dough the time it needs to reach its full potential – naturally without additives or baking agents, but with plenty of care and even more time. Because good dough needs room to breathe.
Every dough is given as much time to rest as it needs. This allows the finest organic ingredients to blend beautifully, and the flavors to develop to perfection. The result: rich taste, lasting freshness, and improved digestibility. Our Dough-Workshop makes this possible – with plenty of space, calm, and exceptional attention to detail.
Julius and our bakers closely supervise our doughs throughout the entire process with a great sense of intuition and experience in order to achieve the best consistency for our doughs and therefore excellent quality for our organic products.
When our doughs have reached the perfect stage of fermentation, they make their way to our transparent bakeries in Munich at best temperature, where they are shaped by hand by our bakers and are allowed to complete their maturing process in the proofing basket before being baked fresh in the stone-oven.
Julius
Brantner
Brothandwerk
