Buttery croissants, fresh rolls, beautifully decorated cakes: At Christa Lutum, you'll find classic baked goods in all their variety - but with one small difference: everything on display here is made without classic wheat flour, and only spelt and rye flour is used for baking. The wheat-free concept does not detract from the taste either, quite the opposite: the croissant dough tastes just as crispy and buttery as the original made from wheat, the vegan chocolate muffins are wonderfully fluffy and intense, the breads are nice and crispy and wonderfully moist on the inside.
With its concept, Lutum was a pioneer for current developments: For some time now, more and more bakeries have been offering alternatives to classic wheat, especially spelt baked goods and breads. No wonder: less in demand and therefore less overbred than wheat, spelt is not only more digestible, it also has more vitamins and fiber. By the way: At lunchtime, the range is expanded to include homemade quiches and soups that can be eaten on the spot. Warm days also invite you to linger in the cozy outdoor area with a cup of coffee and a juicy spelt French roll.
