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Time Out says
Tue Nov 22 2011
Enter Bäkehaus and you’re transported to Germany. But, be warned, this is not a quaint kleinstadt bakery – this is what a typical German chain bakery is like, with one wall lined with self-service baked goods. It’s all DIY here – even the coffee comes out of self-service machines.
A big part of the shop is taken up by high tables, at which customers can sit and munch their baked goods. Proper pretzels are made the German way, by boiling them first in lye (alkaline solution).
Other goods to make the German expat heart beat faster include Berliners (deep-fried doughnuts filled with jam), nut-nougat-filled croissants, and plunder pastries (‘Danish’ confections made from yeasty plunder dough).
A poppy-seed swirl was bursting with its black seed filling, mixed with hazelnuts and vanilla custard, the bun topped off with a sticky apricot glaze.
Lunchtimes get busy at Bäkehaus. Sandwiches with German fillings such as fleischkäse (slices of baked meatloaf) or schnitzel (flattened, breaded and fried veal) compete with weisswurst (Bavarian sausage).
The currywurst (sausage and curry sauce) comes from the Charing Cross wurst shop, Herman ze German.
Vegetarian options include a herby omelette sandwich, spinach strudel or a lye bagel with cheese. Dense loaves such as spelt or rye bread sit temptingly close to the exit ensuring you don’t want to leave.
It may not be the pinnacle of German craft baking, but Bäkehaus brings a slice of echt German food culture to Hammersmith.
For other German bakeries in London, read our feature, here.
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