Fürobe-Brot GmbH

Stop on your way home and buy some fresh bread, because there's nothing better than biting into a delicious, fresh, crispy loaf.

It should be rustic, very dark, well baked, crispy, and fresh. It contains wheat, rye, and wholemeal flour, as well as water, yeast, and salt – nothing else. The day before, a skilled baker prepares the starter (a pre-ferment), just as they did 50 or 100 years ago.

Fürobe bread is baked fresh every day as pound loaves or half-pound loaves. On Mondays and Wednesdays, there are also nut croissants, and on Tuesdays and Thursdays, doughnuts. On Fridays, there are also braided loaves.

Fresh Fürobe bread every hour

• 100% natural
• 100% handmade
• No baking aids
• No additives

 

Every day

• braided rolls
• Various fruit tarts
• Almond foxes – the ideal gift idea
• Beer sticks with caraway seeds

 

Monday and Wednesday

• Nut croissants

 

Tuesday and Thursday

• Berliner

Friday

• Seasonal pastries
• Butter braids
• Cream slices
• Almond croissants

About

Nowadays, bread is produced industrially almost everywhere. The dough usually lacks the necessary time to rise. The dough for our Fürobe bread, on the other hand, is prepared the day before, giving it the time it needs to rise. The dough contains no raising agents—that's what makes the difference. Bread made with pre-fermented dough simply tastes better, is easier to digest, and stays fresh longer.

Baking with solar power
When the sun is shining, we bake exclusively with electricity from our own roof. When it rains, the solar cells are not quite enough.