There are places that make you feel like you’re on holiday the moment you step through the door. For me, French bakery La Miche on Schöneberg’s Crellestraße is one of them. As soon as you enter, the wonderful aroma of freshly milled flour, melted butter, sugar, and freshly baked bread fills the air. And, for a moment, the grey Berlin morning disappears. It’s not only the scent that makes everyday life fade away, but the owner, Aurélie Guyon, who moved from Brittany to Berlin more than 15 years ago for art, fell in love, and stayed. Today, the trained art historian has become a passionate baker. She learned her craft at the renowned École internationale de boulangerie near Marseille, where the art and tradition of sourdough making is taught. After apprenticeships at Domberger Brot-Werk and Taktil, she opened her own micro-bakery La Miche in Schöneberg in July 2025. As a local resident of Crellestraße, she’d long had her eye on the little shopfront. When the space became available, La Miche moved in. Since day one, the bakery has been a neighborhood favorite. Everyone knows Aurélie and her baked goods.

Aurélie is uncompromising in the best possible way. In her open bakery, she and her warm team bake only what they truly love, using recipes that have been developed and perfected over many years. Only organic ingredients are used. For instance, the wholegrain wheat and rye flour from Rolle Mühle in the Erzgebirge, which goes into the aromatic country loaf “La Miche Nature à la coupe”, the classic baguette, or the Pompe à l’huile, a Provençal specialty rich with olive oil. Wilmas Gärten supplies the apples for the juicy Chaussons aux pommes and seasonal vegetables for the savory pastries. My personal highlight is the Far Breton — the famous Breton cake with dried plums. I quickly ordered a second slice. Excellent! Just in time for the first Sunday of Advent, there will be festive specialties. Pain d’épice (spiced honey bread), Spekulatius, and the famous Christmas Stollen, made from a refined recipe with whole hazelnuts, almonds, raisins, and dried figs. It all sounds simply delicious, and I’m grateful for a small slice of France in my everyday life.

Text: Milena Kalojanov / Photos: Robyn Steffen

La Miche, Crellestr.2, 10827 Berlin–Schöneberg; map

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Half of Berlin has spent the last few weekends foraging for mushrooms. For those who can’t get enough of the fungal frenzy, good news: alongside ink caps, chestnuts, and parasols for dinner, there are now mushrooms for your living room. Berlin-based label, Rund, creates furniture from mycelium — the root-like network of fungi. Instead of gluing, screwing, or casting, Rund simply lets the pieces grow. Founders Andy and Max, both trained architects, are convinced of one thing: fungi are the future of design. With Rund, they’ve developed a material that allows modular furniture to grow (literally) from mycelium. The process is surprisingly simple: a blend of industrial by-products, such as hemp (preferably locally-sourced), is inoculated with mycelium. The mixture is placed into molds and incubated in a controlled environment. Once the mycelium has fully colonized the substrate, the furniture can be removed from its mold. The final step is drying, which stops further growth and kills any remaining spores. The result is a Rund piece with a surface somewhere between ceramic, oyster shell, and aged Camembert — cream-colored, sculptural, and striking. Highlights include the planter with its beautifully weathered patina reminiscent of vintage fiber-cement pieces, and the Organic Stool and Coffee Table, with textures that defy comparison. Rund brings something genuinely new to the world of design, and it’s hard to look away. And when your mycelium furniture has lived its life? Just toss it in the compost — the circle of furniture life.

Text: Inga Krumme / Photos: Linda Deutsch, Rund, Tim Sonntag 

Rund

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