A small case, refreshed daily by Maja. Traditional croissants alongside the German classics — Brezeln, Laugenstange, Brötchen — and a few sweet things to round out the counter.
Folded with butter. Baked until amber. Out of the oven by morning — and best while still warm.
The classic. Flaky and buttery, made the traditional way. Crisp shell, layered crumb, the smell of butter when you tear it open.
Dark chocolate folded into laminated dough — decadent, indulgent, the sweet end of the morning.
The old recipes, kept honestly. Brezeln, Laugenstange and Brötchen, baked the way the German baking tradition has carried them for generations.
Soft, round bread rolls — crusty outside, tender inside. Perfect for sandwiches, or simply as they are with butter and a slice of cheese.
Soft and chewy pretzels — knotted by hand, dipped in lye, finished with coarse salt. The German bakery in one bite.
Lye bread — crispy on the outside, soft on the inside, a long stick of pretzel-style dough. The classic companion to soup, sausage, or a quiet afternoon.
The small indulgences by the counter. Cakes, sweet pastries, and whatever Maja felt like baking that morning.
Whole or by the slice. What's on the stand depends on the day, the season, and what Maja felt like making.
Short pastry, vanilla custard, fruit when it's in season. The little sweet things you didn't mean to buy and won't regret.
A small parade of treats meant for the afternoon — biscuits, brownies, the things that make a second cup worth pouring.
Birthdays, weddings, christenings, slow Sundays. We bake whole cakes, larger orders of Brötchen and Brezeln, and pastry platters by order. A WhatsApp two or three days ahead is usually enough.
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