The German Bakery

An one man band run by a German living in Ireland.

I missed my German sourdough bread so much, now I do it myself. I just started selling...let's see how it goes...

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

The German Bakery only uses organic ingredients from certified sources made in Ireland, UK and Germany.
My sourdough culture is 100% natural.
All bread is naturally leavened and shaped by hand. I do not use any additional yeast.
No colors, preservatives or emulsifiers to enhance my products like industrial bakeries do. For a good bred it’s just not necessary.
 
Update, August 2015
Thanks to everybody who wrote me regarding sourdough, be it for questions or asking to buy.
Yes, it was not much going on the last 5 years but I decided I'll going to make this a proper business. It will take 1-2 years to be busy enough to make a living out of it so watch this space. I now started a new sourdough and it's going well. I'll also will get a much older sourdough (10 years) from Germany which will be much better for baking. But still, all will be organic and hand made..
So be part of it, send me your ideas or experience starting a bakery.
 
Bis bald
Lars
 

 

Javascript is required to view this map.

Contact details

    Address:
    Kells, Meath, Ireland.

    Email: Email contact form

    Additional details:

    All my bread is based on one basic dough: Das Mischbrot (mixed bred, Germany's favorite), 50% unbleached wheat flour, 50% stoneground rye flour, water, salt. All organic of course.

    That's why my bread's name is 4 (four

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

    ingredients). All other are named 4+ Sunflower or 4+ Caraway.

Product Standards

Artisan Baker Association members are encouraged to list their products and their corresponding sourdough baking standards below. See the standards.

Product: Standard:
4 ART 2.1 - Sourdough Wholemeal OR Unbleached White