Baking according to ancient tradition

All of the loaves of bread are made without yeast. "The type of fermentation we use manages to achieve really great digestibility and taste. Soft pretzels, croissants, Danish pastries—they're all baked without yeast." the free baker says proudly.

These artisan sourdough products aren't just really delicious, they're also really easy to digest because the long fermentation process breaks down saccharides that can otherwise lead to digestive issues.

No emulsifiers, baking agents, flavourings or other additives are used to make the bread. Arnd Erbel mostly uses spelt flour, some local rye, and occasionally wheat. Flour and grain are sourced locally in the region.

Baked goods with the highest standards of quality and baking tradition.

This snack is associated with Bavaria both in Germany and abroad. There are plenty of stories about its origin: Legend says that a monk supposedly baked the first pretzel during Lent in 610 while at a monastery in Southern France.

According to this story, the pretzel's shape symbolises arms crossed at prayer. According to another tale, the pretzel is a successor of ring bread, and dates back to the 11th century.

Despite these different origin stories, archaeologists actually did find the oldest ever pretzel in Bavaria. With less fat than in other regions of Germany, thick arms and a cracked surface, the pretzel has been a Bavarian snack ever since.

The typical Franconian pretzel is moistened slightly after baking and then bathed in a mixture of flour and fine salt.