100% spelt baking tradition since 1930: breads, Seelen, rolls and sweet pastries from Haar near Munich — freshly baked and delivered across Germany.
„Spelt is our thing. Always has been."
The people
Flour on their hands since 1930
It all began in 1930 in Haar near Munich: a small shop with yellow shutters and a courtyard bakehouse behind it. For generations, the Dümig family passed down their craft here — from "sweet Fred" in the 1950s, to Alfred and Waltraud, who introduced fine pastry, to Stefan and Claudia, who turned the old bakery into the charming spot people know today. Florian Suntinger now runs the bakery: a fresh look, new recipes and a new name — Dinkelking. What remains is what has always defined the place: quality, flavour and plenty of character.
The product
All spelt, nothing off the shelf
At Dinkelking, every loaf of bread, every Seele and every pastry is made exclusively with spelt — not because it is in fashion, but because it is easy to digest, full of flavour and hearty. The bakery turns out stone-oven loaves, pumpkin seed and walnut breads, the Salmdorfer farmhouse loaf and their well-known spelt Seelen, alongside traditional Krapfen, Auszogne and palmiers. For specific dietary requirements, there are completely grain- and gluten-free loaves such as the Dümigan, alongside a dedicated vegan range. Much of the kneading, filling and decorating is done by hand — honest craftsmanship rather than industrial formulas.
The place
From Haar near Munich straight to your door
Dinkelking is based on Salmdorferstraße in Haar, just east of Munich, with two further branches around the city. Baking is done using regional, glyphosate-free ingredients according to family tradition. If you cannot visit in person, you can order online: the goods are freshly part-baked, aroma-sealed and delivered across Germany — ready to eat right away, finish in the oven or freeze. It means Munich artisan baking can reach your breakfast table, even if the nearest proper bakery is miles away.
