First of all, before I even begin to summarize our annual Berlin’s Best Bread competition of 2017, I have to say that bread in Berlin has become so much more diverse compared to when we started in 2013 – back then, we only found few bakeries who used only sourdough as a leaven, making bread in an artisanal, small-scale way. Today, more and more Berlin bakers choose exactly this method, that, while not being as predictable and thus controllable like others, makes for individual and high-quality loafs. Because the proofing of the dough is more sensitive than with other rising agents, the baker needs to give it more attention, and I believe this creates a closer bond, a better understanding of what makes bread. So, finally, we were able to ask only for sourdough-breads without yeast or other helpers for our annual tasting in the goal to find Berlin’s tastiest loaf.
It was about time for a new endeavor in the land of carbs: last week, a bread-loving jury came together in my office in Kreuzberg to taste the finest baked goods in the city, celebrating sourness, judging crumb as well as crust and talking grains, flours and sourdough. We broke the bread, spread butter, dipped in oil and even toasted some of them, to find Berlin’s Best Bread, this year in four categories, which means we have four winners! However, all of the bakeries we invited are glorious examples of artisanal baking, an endangered trade, so make sure you buy your bread with them when looking for real good one.
Last week we had the pleasure of savoring another round of “Berlin’s Best Bread”, tasting sourdoughs, toasts, and multi-grain breads from the finest bakeries in the city to find the most delicious of them. A carb-feast celebrated by a jury of bread-lovers, with samples from artisanal bakeries judged in two categories by many criteria and loads of discussions. In the end we had two winners, however, almost all of the submitted baked goods were of very good quality. So while you enjoy reading the following ranking, keep in mind that all of the bakeries are worth a visit, pursuing traditional and artisanal bread baking. But for now, let yourself be surprised who won this year’s “Berlin’s Best Bread”!
Malin is the mastermind behind “Bread Exchange” and one of the best sources for sourdough bread in Berlin – if you can catch her. Because an important aim of the project is to meet people and acquire knowledge about bread and baking all over the world. She now assembled many of the stories she collected over the years in a book, that will be published very soon (Oct 1st). It does not only include many tales about her own discovery of bread baking and her travels, but Malin also shares her knowledge about how to make sourdough out of the most basic ingredients.
To support her and the Bread Exchange project, you can now pre-order the book on her site (until Sept 13th) and not only receive a signed copy, but also a limited edition bread bag!
Do you remember our little Berlin’s Best Bread tasting last December? And the winner in the dark bread category? It was the Spezial by Weichardt Brot made on the premises of this Wilmersdorf bakery with a long history of organic bread. Starting out with selling organic whole grain breads in front of Waldorf kindergardens in the 70s, the family Weichardt had a huge influence on organic baking in Berlin since they started the first whole-grain and Demeter organic bakery in the city. With only four own shops and three market stalls, all but one (Thursday’s organic market on Kollwitzplatz) out West, Weichardt’s bread is not necessarily easy to get if you live on the Eastern side of Tiergarten, but especially their main shop including the bakery and mill is very much worth the travel.