Wiener Brot Holzofenbäckerei

Located in Berlin-Mitte, not far from Monbijou Park, Wiener Brot Holzofenbäckerei stands for what good bread in this city rarely represents: Austrian baking artistry, honest craftsmanship, and sourdough that has truly been given time. Not a mass-produced loaf, but two kilos of baked conviction from the wood-fired oven.

Wiener Brot Holzofenbäckerei: Vienna Meets Berlin Bakery

In 2012, Austrian chef Sarah Wiener and master baker Helmut Gragger from Linz founded Wiener Brot Holzofenbäckerei with the motivation to return the most ancient food of our culture to its origins. Gragger started a sourdough culture to bake as they do in the mountains: on stone, with high heat, artisanal skill, and the necessary patience. Anyone looking for good bread in Berlin can hardly miss this address.

Like discus discs, the two-kilo loaves stand on the shelf, all baked from a three-stage sourdough made from Demeter grain and directly on stone in the wood-fired oven. The free-baked loaves bake in a specially made wood oven, fueled with Brandenburg robinia wood. The gentle heat creates the particularly crispy and rustic crust, which keeps the inside of the bread beautifully moist and fresh.

Craftsmanship You Can Taste

Purchased ready-mixes, leavening agents, and artificial enzymes are taboo in the bakery. The most important ingredient of this artisanal bakery is time. Some doughs rest for up to 48 hours. This way, they develop their natural aroma entirely on their own and are extremely flavorful and easily digestible.

The assortment is quite impressive. The bakers are proud of their Kernbrot (seed bread), Wiener Kruste (Viennese crust), and Sonntagsbrot (Sunday bread) with soured wheat flour. The “Wiener Hausbrot”, a hearty rye wholemeal bread, is seasoned with anise, fennel, and coriander. Delicious and quite exotic for Berlin are the fine pastries like Mohnbeugerl (poppy seed crescents), Buchteln (sweet rolls), or Topfengolatschen (quark pastries) made from fluffy yeast dough. Furthermore, Wiener Brot Holzofenbäckerei also delivers its bread to organic markets throughout the city, and those who visit the Saturday weekly market at Karl-August-Platz will also find a stall there.