A small bakery on the Atlantic coast, where the old recipes are kept honestly — and the case fills with traditional croissants alongside the German classics.
Maja's was born from a simple stubbornness — the kind that says this is worth doing properly. Maja bakes by hand, the old way. Real butter. Long, patient dough. A Brezel knotted by feel, not by machine.
Swakopmund has German bread in its bones — and we keep that tradition where it belongs, with the recipes that have always made it good. Brötchen for the morning. Brezeln for the afternoon. Laugenstange to go with whatever you're having.
Alongside them, the viennoiserie — croissants and chocolate croissants made the traditional way, flaky and buttery and best while still warm. And on the counter, whatever cake Maja felt like making that day.
By morning we're a bakery. Through the day, we're a bistro. The case fills, the coffee pours, and the room finds its rhythm. Nothing on the menu is here by accident — every loaf has a reason, every pastry a story.
Good bread is a quiet thing. It doesn't ask for attention. It earns it.
Brötchen the way they've always been made. Brezeln the way you remember. The tradition is the recipe, and we keep it honestly.
Slow ferments. Hand lamination. Real butter, never margarine. Patience is what turns flour into something you remember.
The bistro is for lingering. Bring a book, bring a friend, or come on your own — the second cup is always the best one.