Queue up for the baked goods at the Hinkel Bakery, which has been around since 1891 and is now run by the fourth generation of the Hinkel family. A mind-boggling variety of rustic breads, rolls, pastries and cookies fills the shop windows, display cases and shelves—and everything you see is baked on-site, with special varieties reserved for different days. On the savory end, top score goes to the cheese rolls (whole wheat mixed with grated Gouda) and the bread twists stuffed with spinach or bacon. If you’ve got a sweet tooth, the fluffy brioche made with dried apricots, raisins and almonds (available only on Thursdays) is a winner, as are the Berliners (that’d be a sugar donut filled with jam). There are always interesting seasonal specialty breads around Easter and Christmas. The bakery’s buckwheat bread is gluten-free and is available on Tuesdays and Thursdays.
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