When you think “locally sourced” how far do you think? How about within 100km? That’s the distance that Kolja Orzeszko and Thanos Petalotis decided on when they founded Keit. What started as a market stall and small bakery in Schöneberg is now also an iconic wheat-filled space in Friedrichshain. A neighborhood bakery through and through , they source all their products from 100km of Berlin City. So what does 100km really look like for sourcing ingredients? The fully organic and locally-sourced approach makes sustainability one of the key values of Keit. Within the challenging distance of 100km, they’ve managed to source, not just wheat (the main of three farms they use is Ökohof Kuhhorst, located in Havelland) but even the most challenging ingredient of salt. They work with farmers to support the local ecosystem, supporting them through trial and error to achieve the best seeds and grains they can. The result is a truly non-homogenous Berlin loaf – a taste you can only get here.
On the menu are five loaves, including rye or wheat sourdough, two baguettes, and four brötchen, alongside other seasonal products. The space resembles a wheat field – stems of dried crops stand upright in the chic store on Boxhagener Platz. Also running workshops in German and English, hosted by a Keit baker. We attended one and enjoyed the intimate nature of the workshop, sent home with full stomachs, rising dough, a sourdough starter kit, and the knowledge of how to continue our bread-making passion. If you aren’t in the area you can buy one of their sourdough starter kits to make at home, or try out their loaves at one of the places they supply to: Oh, Panama, Klinke, or Kioski.
Text: Savannah van der Niet / Photos: Savannah van der Niet für Silo Coffee und Cee Cee Creative
Keit, Grünbergerstr.75, 10245, Berlin–Friedrichshain; map
Keit, Goltzstr.18, 10781, Berlin-Schöneberg; map
Tue–Fri 10-19h, Sat 9–17h & Sun 9–13h
Keit’s next sourdough workshops are on 14.01. and 24.03. Book yourself a place here.
@keit.berlin
