Coming out of this years’ Berlin’s Best Bread competition, where the line-up of breads made only with sourdough was so high in quality, we were all surprised and very excited about the state of bread in Berlin. So I decided to hold another competition of a baked treat that I and many others love dearly: the cinnamon bun! This idea was pushed by the fact that the cinnamon bun, kanelbullar, or Zimtschnecke seemed to be everywhere – a trend I explicitly welcomed. So I called some trustworthy bun-thusiasts to join me in the quest of finding the bestest bun in town. However, the outcome wasn’t what we expected.
Tag: lula deli
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.