Great, natural bread in lots of varieties, all baked the traditional way, are produced by this Franconian master baker from and this staff of two at Berlin-Schöneberg’s Bäckerei Seitz.
All breads of this Franconian bakery are baked exclusively with natural sourdough and traditionally baked in their own bakehouse, right behind the bakery. Everything here is self-made and artificial ingredients don’t stand a chance.
The focus of Bäckerei Seitz lies on bread, bread rolls and classic yeast cakes. In the bread sector they offer the whole array from dark wholegrain breads to snow-white white bread specialities. In the dark breads, you can expect a classic whole grain bread, a Krustenbrot (“Crust Bread”) and Sechskorn Bread.
When it comes to white breads, the bakery produces international mainstays. This Schöneberg bakery is known for great ciabatta breads, either with tomato, rosemary or olives. Another speciality is a French bread with walnuts. The fluffy tasty baguette produced by Bäckerei Seitz even won a award from the Bakers’ Guild, commented Ms. Seitz with a certain pride.
However, the real speciality of this Franconian bakery is the “Frankenlaib” bread. It’s a recipe of the master baker himself and lives off the carefully balanced spice mixture of cumins, coriander and fennel. Some customers even travel from other parts of town to Schöneberg to buy this bread. Bread rolls with poppy and sesame as well as lye rolls and pretzels give their shop assortment a rounded finish. Don’t miss out on trying their cakes with seasonally changing fruit cakes and vegan cake specialities.
