cena.brot Bäckerei

On Rykestraße in Prenzlauer Berg, cena.brot exclusively bakes sourdough breads using traditional craftsmanship, yet with surprising ingredients from all over the world. Here, Vietnamese family history and Berlin bread culture meet – entirely without baking yeast, but with a lot of character.

Sourdough with World Flavor: cena.brot in Prenzlauer Berg

Those looking for good bread in Berlin will sooner or later come across Rykestraße 12. Nam runs cena.brot together with his wife Hoai, his sister Huong, and other family members. Behind it lies an astonishingly honest story: in 2019, Nam’s passion for sourdough baking was ignited during a course, and what started as a crazy idea evolved into a serious dream over the years. Since its opening in 2024, the small artisan bakery has been showing what’s possible when you consistently focus on quality. cena.brot exclusively produces sourdough breads, striving to create recipes that combine traditional sourdough bread art with culinary flavors from all over the world.

House Bread, Miso Potato, and why the bread lasts for days

The breads are traditionally made with sourdough, are vegan, and free from industrial baking aids. The Cena House Bread is the base: it consists of 60% wheat, 30% spelt, and 10% rye, has a 25% whole grain content, and tastes as light as a white bread. Those seeking variety will find it in seasonal creations like the Miso Potato or the Spring Savoy Cabbage bread. The breads are characterized by an airy crumb and a crispy crust. Furthermore, the bread stays fresh for days, which is rather rare for sourdough breads. If you wish, you can taste before buying. The team explicitly encourages guests to try before purchasing, which gives the shop a particularly inviting, neighborhood atmosphere. It’s therefore not surprising that cena.brot maintains an average rating of 4.9 stars on Google.