Weichardt-Brot

Weichardt-Brot: A Berlin Organic Institution

The story begins unpretentiously: Master baker Heinz Weichardt sold his first Demeter breads from the trunk of his Renault R4 before he founded Berlin’s first Demeter wholemeal bakery with his wife in 1977. His daughter Yvonne has since taken over, but the principles according to Rudolf Steiner are still consistently upheld. This makes Weichardt-Brot the first Demeter wholemeal bakery in Germany, establishing the Berlin organic bakery as a benchmark for good bread to this day.

Only grain from biodynamic cultivation is used, which is freshly ground daily on stone mills made from energetically particularly valuable dolomite granite. Baking is done with sourdough starter, sea salt, and water purified with semi-precious stones. Weichardt-Brot completely refrains from using ready-made organic baking mixes or chemical-industrial baking aids.

Wholemeal Bread in all its Varieties

26 breads are on offer, including cracked grain, caraway, walnut, flaxseed, pumpkin seed, and rye-spelt bread, but also baguette, ciabatta, raisin-nut bread, and Weichardt’s vegetable bread made from wheat, rye, and steamed seasonal vegetables. A classic is the herb bread made from rye and wheat cracked grain with a secret in-house herb mixture, including fennel, nettle, and coriander. So, anyone looking for artisanal wholemeal bread will simply and surely find it here.

Lovers of tarts and cakes will also find something to enjoy. Organic and Demeter ingredients are used here too, and blossom honey and raw cane sugar are used instead of refined sugar. In addition to its shop in Wilmersdorf, Weichardt-Brot also has a branch in Zehlendorf, a farm shop in Kladow, and stalls at four weekly markets. There are many bakeries in Berlin, but only one was the first.