Herrenberg, Deutschland
Demeter and organic breads from the world-champion bakery in Herrenberg: 100% spelt, wholemeal rye with three-stage sourdough, and stone-oven loaves — dispatched freshly baked by post every Tuesday.
„Heritage. Passion. Excellence."
For almost 200 years, the Baier family in Herrenberg has baked with a simple conviction: work with nature, and it will give you its best. Today, Jochen Baier embodies this philosophy — World Baker of the Year and culinary ambassador for Baden-Württemberg, recognised for breads rated 'very good' for three consecutive years. For him, quality does not begin in the bakery, but out in the fields.
The online shop features favourites from the master bakery: 100% white spelt bread, organic wholemeal rye made with yeast-free, three-stage sourdough, organic stone-oven bread, Frankenlaib, wet-worked Demeter spelt, and Eine-Welt-Brot. Certified organic (DE-ÖKO-007), everything is baked with ingredients 'just as nature provides them' — with no shortcuts, only long dough fermentation.
The grain comes from Schönberghof in Rosenfeld, one of the oldest Demeter farms in Baden-Württemberg, tended by Manfred and Anke Kränzler in harmony with the soil and nature. Baking takes place at the bakehouse in Herrenberg, which also serves morning Bread & Breakfast. Those living further away can order online: every Tuesday, freshly baked loaves are packed aroma-tight and dispatched by post.
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