Gluten-free food? For many, it is still associated with clichés of only halfway tasty dishes. Ava Celik shows that it can be done quite differently with her bakery, which opened in 2018. The claim: to bake bread that no longer differs in taste from bread containing gluten.
The focus here is clearly on quality rather than quantity: The raw materials come from organic cultivation, the flours all come from the Bauckhof organic farm. The focus continues with careful processing and long resting periods. Accordingly, you will not find a meter-long display at Aera, but a small, carefully selected assortment.
In addition to the breads, you will also find, for example, a range of gluten-free organic granolas and a selection of delicious biscuits. Here, the cocoa-chili and sesame-miso cookies are especially recommended. For those for whom Charlottenburg is too far, there is also a second branch of the bakery in Mitte since 2021.
