Only on the cusp of success, Der Backmeister is a new bakery in TTDI that’s already shaping up to be one of the best in the Klang Valley. Run by a pair of Malaysians and Germans each, the bakery specialises in German bakes, specifically dense, crusty bread. ‘Germans are crazy about bread and I wasn’t so much a fan of the bread you get here,’ one of the partners, Oliver Rollar, says. ‘For Germans, bread is a staple food.’
Taking matters into their own hands, the group of friends decided to introduce Malaysians to handcrafted, traditional German breads. The distinguishing feature here is rye, used in at least seven varieties of bread, a far cry from the white wheat flour often used in the breads we are used to. Most of the breads here are raised by sourdough cultures and consist of simply four ingredients: flour, water, yeast/starter and salt.
The pièce de résistance is the Grandfather Klaus – named after chief baker Klaus – a strong, heavy, square sourdough made of 80 percent rye. In taste, it’s both malty and tangy, and best eaten with only a smear of good butter. It can be likened to eating a good piece of meat; drowning it in sauce would simply shadow the meat’s qualities. ‘Because it’s such a strong bread, it wouldn’t go well with sweet jams or Nutella,’ Oliver adds.
To try a bit of everything, go for the bread sampler pack, a take-away package of a couple of slices of the bakery’s most distinct breads. Have some friends over, put some cheese out, and you’re sorted. Other German pastries and cakes are rotated fresh from the ovens too, but beware of a few that are shatteringly sweet. The chewy crumble cake is lovely, as are the German apple strudels and almond marzipan horns.