Stop on the way home and buy fresh bread, because - there's nothing better than biting into a fine, fresh, crusty loaf.

Rustic, very dark, well baked, crispy and fresh. It contains wheat, rye and groats as well as water, yeast and salt - nothing else. The day before, a skilled baker prepares the leaven (a pre-dough), just like 50 or 100 years ago.

The Fürobe bread is baked fresh as Pfünderli or Halbpfünderli on a regular basis. On Monday and Wednesday there are also Nussgipfel, on Tuesday and Thursday Berliner. Züpfen are added on Friday.

Frorobe bread fresh every hour

• 100% natural
• 100% handmade
• without baking aids
• without additives

Every day

• Braided buns
• various fruit cheeses
• Almond foxes - the ideal gift idea
• Beer sticks with caraway

Monday and Wednesday

• Nut summit

Tuesday and Thursday

• Berliner

Friday

• Seasonal pastries
• Butter plaits
• Crème slices
• Almond croissants

About us

Bread is produced industrially almost everywhere today. The dough usually lacks the necessary time. The dough for our Fürobe bread, on the other hand, is made the day before and therefore gets the time it needs. The dough contains no leavening agents  - that makes all the difference. Bread with pre-dough simply tastes better, is more digestible and stays fresh for longer.

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