Until recently, whenever it came down to who made the flakiest croissants and the most delicious baguettes in town, Albatross was the name that kept coming up. The only catch was that you couldn’t actually buy their products anywhere: the famous sourdough pastries could only be found on the menus of select restaurants and cafés. In mid-2018, Albatross opened its own shop in Graefekiez, complete with a steadily growing assortment of pastries and a small seating area. Behind the business are Anders Alkaersig from Denmark, Geoff Stewart from Australia and Englishman Luke Smetham. The international trio’s recipes are French-inspired and traditional, but never without a twist. It is their interpretation of the classics that has made Albatross a favorite among lovers of baked goods. Naturally, the concept endeavors to be organic and sustainable: the flours and butter are sourced locally and delivered to the ever-increasing number of customers by freight bicycle. On your next visit, be prepared to face a difficult question: to choose the lemon curd brioche, the quince danish or the grandiose pain au chocolat? I’ll have all three please! (Text: Sascha Rimkus / Photos: Pamina Aichhorn)
Sascha Rimkus is a food retailer, wine connoisseur and co-founder of Goldhahn & Sampson. He has lived in Berlin since 2002, and currently resides in Kreuzberg.