Laib mit Seele

Recipes, craftsmanship & secrets of our best bakers

Really good bakers have one thing in common: a passion for their craft. They bake with the best regional ingredients and the finest flours and focus on sustainability. Barbara van Melle travels across Germany and Austria and introduces us to the most exciting pioneers of the bakers' guild. She talks to them about the secrets of top quality, tradition, the future and the visions of the industry. And she elicits from the master bakers their best recipes for fragrant, aromatic breads, with and without sourdough made from spelt, rye or wheat, and for savory pretzel pastries. Sweet delicacies such as filled almond croissants are also included. Large-pored baguettes or aromatic spelt ciabatta awaken the desire to bake again!