PERFECTLY-CRAFTED BAGUETTES, FLUFFY BRIOCHE AND AUSTRIAN-STYLE BREAD FROM A WOOD-FIRED OVEN — TAKTIL

In my mind, the perfect baguette should be slim, light and crispy on the outside, and fluffy on the inside. But then what do I know about French baked goods? The extent of my knowledge is holidays in France. That said, I reckon I’m vindicated by Taktil bakery founders Katharina and Lennert, who went to Provence to learn the art of this great bread. These guys make the best baguettes I’ve ever had in Berlin, leading me to make the short cycle ride to inconspicuous Nogatstraße near Körnerpark on a regular basis. But it’s not just the bread I come for: the pair do wonderfully heavy and buttery brioche plus round cardamom loaves based on Austrian baking traditions that are delicious with fresh butter and a slab of cheese. The place and the people are likeable too: the shop is pleasantly unpretentious, with a large wood-fired oven used for the baking and a direct view of the artisans at work. If you want to eat your brioche on the spot, take a seat on the red chairs next to the turntable or grab a spot outside. The duo love to talk about their passion and how their self-described “Bakery in Progress” is coming along. No doubt there will be more to come from this pair, but the currently small selection is actually a good thing: I know exactly what I’m after and always go home happy. My baguette will of course be opened before I make it home. After all, this place is called Taktil, and getting hands-on is the name of the game…

Text: Nina Trippel / Photos: Savannah van der Niet

Taktil, Nogatstr.38, 12051 Berlin–Neukölln; map
Wed–Sat 9h30–17h, Sun 9h30–15h

@taktilberlin