Good bread doesn’t need wheat. At Christa Lutum’s Bakery, the first woman leader of the Berlin bakers’ guild bakes everything from seeded bread and poppy seed croissants to sweet pine nut tartlets using only spelt and rye flour. Spelt in particular contains an abundance of vitamins, minerals and fiber, and is easily digestible. Lutum has been running her own bakery and café on Hindemithplatz in Charlottenburg since 2016. Every day from 8am, you’ll find traditional classics like spelt sourdough, fresh croissants, vegan versions of Berlin Splitterbrötchen plus organic cakes and pastries. The selection includes the award-winning “Hürlimann”, a round spelt loaf with a wonderfully golden-brown crust and soft center, created with (and named after) Swiss master baker Werner Hürlimann. Along with the vegan cassis tart, it’s a real go-to and is ideal for snacks and soups. For Easter, Lutum’s shop is offering classic lamb-shaped Easter bakes (in both white and black) and mini vegan Gugelhupf cakes in two versions: egg liqueur and nougat or lemon. If you can’t make it to Charlottenburg, Lutum also attends three farmers markets: at Thusneldaallee, Wittenbergplatz and Zehlendorf. Strolling around with a fresh pretzel in one hand and a cappuccino in the other – what could be better?
Text: Alison Musch / Photos: Arundhati Shenoy
Ökomarkt & Mehr at Thusnelda-Allee; map
Farmers’ market at Wittenbergplatz; map
Zehlendorfer Frische Markt; map