The glass bakery gives customers a glimpse of the golden craft: in the Neukölln organic bakery Endorphina, every pastry is a small work of art. “Good things take time” is the motto here. Baking art that releases endorphins and therefore makes you happy!
The sourdough made from rye, wheat or spelled can rest for at least 24 hours, sometimes even 48 hours. “Big Berta has to be kneaded well beforehand,” says bakery boss Katharina Rottmann (58). Big Berta is what she calls the sourdough.
From 5 p.m. the oven in the backyard at Elsenstraße 52 gets really hot. The flour for the dough comes from a mill in the Spreewald that gets its grain exclusively from Brandenburg.
“People have forgotten what really good bread tastes like. Here we remind them of it,” says Rottmann. The last employee leaves the bakery at 3:30 a.m.
also read:
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As well as bread, Endorphina has pastries from all over Europe: British scones, French croissants and Italian ciabatta.
The employees are as multicultural as the products: refugees from Afghanistan and Korea, but also people with severe disabilities.
“We’re particularly proud of our training,” says the boss, “we don’t have any problems with young people because everything is still finely crafted here.”
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