The 10 best bakeries in Frankfurt
Everything is homemade, divine croissants and fantastic bread. The really good vegetarian dishes are a plus. The cappuccino is also perfect. Fast and friendly service. Always busy, sometimes you have to wait for a seat.
The bakery was founded in 1880. It has been certified organic for over ten years. The range includes 30 types of bread and eleven different rolls. Harheim country bread, which is available three times a week as a four-kilo wagon wheel, is particularly popular.
No longer a small business, but still very committed, and has been since 1936. Trademark is the excellent rye bread with a crunchy crust. Growing range of vegan products. The stand in the Kleinmarkthalle is the most central point of sale.
Organic baker Klaus Denninger is the fourth generation of his family to work here. The house classics are the original spelt bread and Klosterlaibe. When it comes to bread rolls, you should try the Alsatian rolls and Vinschgerl sourdough rolls. Many vegan breads and those without yeast, wheat or milk.
This conservative but not old-fashioned bakery in Sachsenhausen has been in existence for over 80 years. Rye bread and lye pastries are considered references. A rare specialty is "Haddekuchen" with spices such as ginger, cinnamon, allspice and nutmeg.
The universal genius of the bakery simply seems to succeed in everything. Whether almond croissants, cakes or the dozen or so bread rolls. Favourite among the twenty different breads: Backhaus bread with a crispy crust from the stone oven. The baguettes are also excellent.
Furnished with French chic. Everything is appetizingly presented: sourdough bread, white chestnut bread, baguettes, croissants, pretzels and sweet baked goods. Potato and olive rolls are popular, and sourdough bread is a perennial favourite.
Small and fine. Two-man business. Only sourdough bread with spelt, wholemeal, wheat or rye. Sourdough bread needs time to rest. This has many advantages: more digestible, more nutrients, longer shelf life, stronger taste.
Nice story: the master baker and current owner Yidliz Kilic once started here as a part-time. Long resting and optimum maturing times are still the basis for exceptional quality in production. Good examples are buckwheat bread and stone oven bread.
A small business grew into a chain with branches as far away as Tel Aviv. The provenance is the store in Oeder Weg. Fresh, handmade organic baked goods every day. To bite into: potato and spelt crust baked in a stone oven, Pain Artisan, baked on stone.