Small but mighty - that's probably the motto behind Brodstätte, formerly also known as The Bread Station. Magnus Grubbe is behind the puristically designed branches in Kreuzberg and Prenzlauer Berg. The owner's Scandinavian roots are reflected not only in the name of the bakery, but above all in the assortment: Here, for example, there are classics such as the Swedish Fastalavnsbolle - a kind of brioche with cream filling and fine almond paste.
Another highlight are the wonderful fluffy cinnamon buns from Brodstätte. The dough: airy, fluffy with a delicate crunchy layer - quite different from the rather doughy, very compact versions that are available in many places. In terms of taste, the pastries are almost reminiscent of croissants: crispy on the outside and tender on the inside, seemingly light and yet wonderfully full-bodied. But not only the pastries are convincing, but also the freshly baked breads. The selection is manageable, but the focus is all the more on good craftsmanship and high-quality ingredients. The result: wonderfully rustic emmer bread, juicy whole wheat grain bread and a wheat sourdough bread of the finest quality.
