It could be argued that Kreuzkölln was once something of a dead spot for good, simple, freshly baked bread, but this all changed with the opening of The Bread Station. The bakery-cum-café was opened in November 2015 by Danish bread-connoisseur Magnus Grubbe, who is dedicated to using traditional Nordic methods in order to introduce Berliners to delicious bread. Creating the bakery itself was a true labor of love, with Magnus spending months installing a fully functional corn mill, complete with a grinding stone, a giant dough mixer, multiple baking ovens and a state-of-the-art coffee machine. Every loaf is freshly prepared and lovingly baked on the premises, using organic ingredients, and the atmosphere is warm and enticingly fragrant! The bread itself comes in an array of shapes and grains, but you’ll find no typical German Brötchen here – only huge, crusty-on-the outside, fluffy-on-the-inside loaves. The bakers put the first batch in the oven at six in the morning, meaning a steady stream of locals are drawn in by the irresistible smell of fresh loaves as the doors open one hour later. There’s also a mouthwatering selection of fresh croissants, cinnamon rolls and the best raspberry slices in the city! (Text: Caroline Stephenson / Photo: Daniel Farò)
The Bread Station, Maybachufer 16, 12047 Berlin-Neukölln; map
Mon-Sun 7-18h
Caroline Stephenson hails from Wales and has lived in Neukölln since 2013. She’s the founder of Bloomage Daydream, a flower delivery service by bike (see Newsletter #232).
