Florian Domberger loves his bread so much he eats it every day. In 2016 the Augsburger native decided to turn this passion into his profession and, along with his wife Vanessa and master baker Ralf Tschentscher, he founded Domberger Brot-Werk in Moabit. What is special here is the simplicity of the ingredients used and the focus on skilful craftsmanship. The five breads they make – including French loaves, rye breads and wholesome rolls – are sourdough-based and made with minimal yeast. Making such delicious bread with only three types of flour and basic ingredients is no small challenge, and to pass on this fine art, every new bit of bread-making knowledge is shared amongst the whole team. Florian’s enthusiasm extends to another favorite: the Dampfnudeln yeast dumplings that are slowly steamed and fried in a bath of milk, honey, butter, and a pinch of salt and sugar, resulting in a caramelised, crusty delicacy. A wonder to smell and taste. (Text: Hanna Komornitzyk / Photos: Sophie Döring)
Domberger Brot-Werk, Essener Str.11, 10555 Berlin–Moabit; map
Mon 15–18h30, Tue–Thu 8–18h30, Fri 8–18h, Sat 8–13h
@brotwerk
