Flour, water, salt: It doesn't take much to make good bread. With these few ingredients, plus a little time and craftsmanship, the best breads and baked goods are created. This purist, completely original approach is also followed by the Gragger bakery, which has been established on the now rather hip Potdamer Strasse since 2020. Originally from Austria, the bakery relies on only natural ingredients, working with natural sourdough, completely without leavening agents and artificial additives.
As a rule, it takes three days for a loaf of bread to be displayed in the bakery. Time that is worthwhile, because the result is impressive: The crust of Gragger breads is wonderfully crispy and crunchy, while the core is beautifully moist and soft. Those who prefer sweet things should try the assortment of pastries. The changing specialties - such as fluffy Buchteln or Swedish-inspired Kardamomschnecken - are in no way inferior to the successful bread variations.
