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Department

Traditional Breads
Roggenbrot, a classic German-style rye bread, is known for its dense texture and deep, rich flavor. This homemade bread boasts a mix of rye and wheat flours, giving it a hearty structure ideal for sandwich-making or enjoying as a complement to soups and stews.
Roggenbrot: Robust rye bread, perfect for hearty sandwiches
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Schwarzbrot, or German Dark Rye Bread, is a robust, dense bread traditionally made with a combination of rye and wheat flours. This bread is often characterized by its rich, deep color and complex flavor, stemming from a long fermentation process and the addition of molasses or coffee, which enhances its distinctive dark tone.
Schwarzbrot: Dark whole-grain bread.
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