True to German form, their bread is dense and healthy, usually involving rye, seeds and made from sourdough: no pasty white sliced loaves here. You can find some of the best in town at this unassuming Kreuzberg bakery that even supplies some of the city’s Michelin-starred restaurants. Sadly, their master baker Peter Klann passed away in 2013, but his legacy lives on and they continue to produce a vast array of organic breads in the traditional style. Their signature loaf is the Rundling, a hard-crusted country bread made from rye with a little wheat flour. There are a number of small tables where you can also sit with a coffee and pastry to let the gentle aroma of baking bread waft over you from their wood-fired dome oven.
|Venue name:||Soluna Brot und Öl||Contact:|
|Opening hours:||Open 10am-7.30pm Mon-Fri; 7.30am-4pm Sat.|