When Peter Klann agreed to let me take a behind-the-scenes look at his bakery, I was walking on air. I’d been a fan of Soluna for a long time since this is where you find the best sourdough bread in Berlin; and fine bakeries are a rare commodity here. Entering the premises you see a huge stone oven that is still being used. On the counter you find a variety of baked goods – from classic sourdough bread to bread chips and ciabatta. The store’s speciality is the 2kg circular rye bread, still fresh and edible after two weeks. In general all the breads at Soluna stay good much longer than that of other bakeries that work with deep-frozen doughs. I always bring breads from Soluna when invited to friend’s – the quality is simply exceptional and my love for it is immense! Regional cheese and wurst specialities plus a variety of spreads, oils and other yummy stuff are offered at the store as well. Those with a sweet tooth will enjoy their home-baked cakes. If the sun is out you can enjoy the fine food at their outdoor seating area. (Photos: Ailine Liefeld)
Soluna Brot & Oel, Gneisenaustr.58, 10961 Berlin-Kreuzberg; map
Mon-Fri 10-19h, Sat 8-16h
Ailine Liefeld is a photographer and runs aicuisine.com
Published in Cee Cee #63 on 28.6.2012
