“One Edamame Sonne, please!” If you hear yourself saying that, then you’re ordering not at a Japanese restaurant, but at the counter of Bavarian bakery Hofpfisterei. The Munich-based company have always been a fan of Berlin, having operated in the capital for over ten years with their 12 branches. They’ve been baking favorites including Vinschgauer (a type of spelt baguette), crispy butter pretzels and, of course, natural sourdough loaves that involve a three-stage dough making process taking almost 24 hours. The result is loaves that look and feel like they should: large, round and heavy. The loaves are mild, yet substantial, making them perfect for the classic German Abendbrot or a sandwich on the go. But even for a traditional company like this one, time never stands still: the Bavarian bakers are always looking to keep up with the times by working on new recipes such as the Pfister Eco Edamame Sonne. This latest addition is based on rye and wheat flour and, as the name suggests, contains a high proportion of edamame beans. Like all the other ingredients used, the beans are organically farmed in an eco-friendly way, a commitment which Hofpfisterei extends to its packaging with a cooperation with Umtüüt to offer reusable alternatives to plastic bags. The bread contains edamame for more than just taste reasons: the bakery takes an active interest in experimenting with plant proteins nourished by the sun. All this circular sustainability in a little round loaf? Sounds like the perfect match to us. Visit hofpfisterei.de to find your nearest Berlin bakery.
Text: Nina Trippel / Photos: Sophie Doering