Berlin is a home-away-from-home for many Australians. On a daily basis, it’s possible to overhear Aussie accents all over – not least at the cafes that celebrate the country’s third wave coffee culture. But the fastest way to be transported down under? Bite into a freshly-toasted slice of crispy walnut and pear banana bread at Zacharias Kaffeebar. Add a good lather of butter and you’ll be daydreaming of the Antipodes in no time. Serving pastries and baked goods, warm or toasted, is commonplace in Australia – something Zacharias founders Johannes and Mario learned back in 2017 while working at the same cafe in Melbourne. Fast forward to 2021 and the pair have their very own shop in Prenzlauer Berg’s Kollwitzkiez, taking the maiden name of Johannes’ grandmother. Inside, Maria Martinez of Kim Wang Architects has drawn from classic Italian and modern Australian design to recreate the feeling of the fast-paced service at Italian coffee counters mixed with the warm, high-quality approach of Melbourne neighborhood cafes.
Coffee options include the Rungeto blend, which is grown on volcanic soil in Kenya. It can be enjoyed over ice or as a steaming pour-over, with the heat bringing out the sourness of the blackcurrant and rhubarb notes. For something more adventurous, try the smokey, whiskey-like Soarez blend or ask about the off-menu mocha and affogato specials. Drinking coffee on an empty stomach is never a good idea, so we recommend sampling the many delightful pastries supplied by Neukölln bakery Jean De Pierre. The vegan charcoal croissant has the consistency of cotton candy and will melt in your mouth just as quickly, while for a trip to Naples there’s the freshly-baked ricotta and orange-filled sfogliatella napoletana pastry. As for the banana bread, here it’s zero-waste, composed of sweet, ripe bananas no longer fit for sale. Guilt-free indulgence at its finest.
Text: Claire Mouchemore / Photos: Zacharias Kaffeebar