‘Gut Ding will Weile haben’

‘Good things come to those that wait’ – this is the philosophy of Bernhardt Fey who runs a bakery near where we are staying in Berlin at Knobelsdorffstrasse 39. Michael baked bread with them last Friday morning – from 3.30 am until 6, see photos.

The ones with raisins in are little animals and make children’s sweet rolls. There are croissants, poppy seed rolls; pumpkin seed rolls; sunflower seed and delicious rye loaves and multi-seeded.

This is what he says about his work (translated):

‘On 1 January 2000 I took over the bakery from my predecessors. For my customers I produce bakery products according to the traditional principles of craftsmanship. In order to guarantee a high quality I work according to the following principles:- Production of the bakery products by hand – Let the dough mature in peace – Use of high-quality raw materials – No baking mixes or frozen dough pieces;We use only sea salt – Eggs from free-range chickens; Exclusive use of flour from organic production. As a supplier of flour I have decided on Paulick’s mill in Müschen in the Spreewald. More than 100 years ago the master miller Wilhelm Paulick took over the water mill at the Greifenhainer Fliess. Driven by a water turbine, the grain is processed in the mill. The company uses state-of-the-art technology, especially in the field of grain cleaning’.



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