He is Danish and cannot bake. Magnus Grubbe (43) tried it because he didn’t like the bread selection in his early years in Berlin…
Today, the studied political scientist owns “The Brodstätte” on the back of the Pfefferberg and the branch at Planufer 92 in Kreuzberg.
In 2004 he came to Berlin to study. “The German bread culture has grown historically. There are 3,200 recipes in the German Bread Institute,” he says. “I searched in vain for good bread. But I knew it could be different.”
So the Dane experimented at home in the oven. “It was a disaster,” he admits. “And of course the oven was always to blame! Always!”
In Copenhagen, he became aware of a man who was baking bread in a wood-fired stone oven. Grubbe: “I founded a company with him. But then he disappeared from Berlin. But the punchline was the realization: I’ll just do it!”
In 2017, together with a Danish baker, he opened “The Bread Station” on Maybachufer in Kreuzberg. After moving, he renamed the bakery “Die Brodstätte”.
Mr. Magnus’ flair for bread: “Our ingredients are all organic. For the handmade bread we only use sourdough, flour, water and salt.”
His eight bakers make seven varieties. In addition, extremely delicious croissant variants such as the sage croissant, the cardamom knot or the raspberry slice.
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The sales rooms are puristic, no frills – Scandi style with lots of wood. “I want to avoid getting into the Danish track. We taste international. The recipes are no secret. That’s why I call my bread: classic.”
And because he still can’t bake himself, Magnus Grubbe wants to do an internship soon. In your own bakery!