For us, baking with regional ingredients takes centre stage. Sustainability and the ecological concept are becoming increasingly important, even in our small bakery. For example, we are saying goodbye to sea salt. At a time when microplastics, oil spills and extremely long supply chains are becoming less and less acceptable, this is no longer an alternative for us in large quantities. We therefore use German natural salt/rock salt without any additives or anti-caking agents. We have always used our own natural sourdough made from rye flour type 1150 for all our breads. I have inherited the recipe, management, type and quantity of its use and addition from my father, as well as that of his.....He determines the working rhythm in our bakery and, together with our quality yeast, is our ‘most diligent’ employee :-) We bake everything on natural Eifel stone, in an oven from the Heuft company in Bell in the Eifel.

Old grains such as einkorn, spelt and perennial rye are not a trend for us, they are a real rediscovery that enriches our bread range today and tomorrow. All other flours come from the Eifel, except for our baguette flour, which of course comes from France! We are regularly tested in terms of product quality. This also means that we undergo further industry-specific training. In January 2021 and 2024, we received the Rhineland-Palatinate bakery trade's state honour award - a prestigious accolade for us and especially for our entire team.