Munich family bakery since 1926: sourdough Bauernlaib, Butterbreze, Nussbreze, and Krapfen — all baked in-house, with selected specialities available by post.
„We've been getting up early for you. Since 1926."
The people
100 years, three generations
It all started as a small bakery in Munich in 1926 — today, the Zöttl family runs the business in its third generation, marking 100 years of craft. “We are a modern family business with a hundred-year tradition,” they say, meaning genuine quality, natural ingredients, and skilled craftsmanship. For them, baking is a piece of home worth preserving. The team brings their own dedication to work, too — “Dough is our passion” wasn't an entire campaign for nothing.
The product
Bauernlaib, Butterbreze, and coffee hour
All bakes are made right in Munich. The Bauernlaib is made using their own sourdough, the house favourite is the Butterbreze, and afternoon coffee calls for Nussbreze, Apfelrolle, Quarktasche, Nussschnecke, and Krapfen. Alongside these come Semmeln, Brezen, and seasonal treats like the organic Bio-Wiesnbreze. Selected specialities ordered online are carefully packed and delivered straight to your door.
The place
Munich — and a café by Staffelsee
Zöttl is at home in Munich with its bakeries, and since 2020 also with an online shop for gifts and specialities. In 2025, a special new location was added: on day trips to Staffelsee, the family noticed that the Fischerstüberl in Seehausen had been standing empty for years. Without hesitating, they bought it, restored it with great attention to detail, and have run it as a café ever since. Sustainability is just as much a part of the philosophy: Zöttl has received multiple awards as a “Münchner ÖKOPROFIT-Betrieb”.
