Welcome to the German Bakery
The bakery
Our family bakery, founded in 1899 and based in Aachen, is currently managed by Heinrich Töller in the 4th generation. We are a certified organic bakery and produce our bread with a lot of craftsmanship according to traditional methods and recipes. We only process organic raw materials.
Quality guarantee
• no genetic engineering
• no baking additives / baking mixes
• No declaration-free process aids ("clean label")
• Traditional sourdough and pre-dough production for at least 48 hours
• almost only vegan breads
Our bread
We only use selected ingredients from controlled organic cultivation in our bread. We do not use any baking mixes. The flours and meal we process are also free from genetic engineering and non-declaration flour improvers / processing aids. Since we only use basic raw materials and no baking mixes, not even "organic baking mixes", we can guarantee that our baked goods only contain what is listed in the list of ingredients. With a few exceptions, all breads are vegan.
Gluten-reduced breads: we ferment
Thanks to the long dough, our breads are also very digestible for people sensitive to gluten, as the long fermentation process means that a lot of gluten is broken down naturally.
Our "half-baked" ones for self-baking or freezing.
In the meantime, due to strong demand, there is a large range of half-baked goods that you can freeze yourself and bake if necessary. Compared to conventional baked goods that can be kept for several months, our freshly made baked goods can only be kept for a few days, as we do not use any preservatives and pack without protective gas.
We take our time ...
Our most important ingredient: time. Our bread doughs are given a lot of time to develop. This natural process is not accelerated. Well-managed pre-doughs develop all the necessary taste and loosening properties in this biological process. That is why almost all of our breads are yeast-free. By using pre-dough / dough for at least 48 hours, the gluten content is also noticeably reduced in a natural breakdown process. This leads to a significantly better tolerance. When baked on a stone floor with a mild heat, the bread develops a naturally aromatic crust without burning or drying out.
The sourdough
Our sourdough is the basis for almost all pre-doughs. When the sourdough has reached its full maturity, a few hundred grams are removed in order to inoculate a new sourdough and then bring it back to full maturity in several stages. The sourdough needs a lot of attention. The right temperature, rest times and feeding with rye flour and water require a lot of attention. Experienced bakers can keep sourdough in this cycle for years. A well-managed sourdough has many functions: its acidity makes rye flour bakeable, its fermentation loosens the dough, it creates the bread aroma and it has a decisive influence on the shelf life of a bread.
