His signature buns have a heart and aren’t just delicious on Valentine’s Day. And you can buy them in almost every district. The Wiedemann bakery has 29 branches in Berlin, one in Potsdam and one in Teltow.
“My parents actually wanted me to study after I graduated,” says Klaus Wiedemann (59), a passionate master baker and confectioner. “But I have flour in my blood.”
The family business was founded in 1895 by his great-grandfather on Parkstrasse in Weißensee. Klaus Wiedemann is the fourth generation to run the business.
Today, the 1,000 square meter bakery in Marienfelde bakes up to 4,000 loaves of bread, 30,000 rolls and 8,000 pieces of cake every day. Wiedemann is particularly proud of his “time crust” (750 grams, 3.90 euros). It’s called that because the time is written on the banderole by hand when the bread comes out of the oven.
The natural sourdough that is used for this is family heritage, so to speak. The boss: “The starter material for the production of the sourdough has been cultivated for over 100 years. This is generational.”
The bread is baked on a natural stone that is heated to over 300 degrees. “The technology also saves energy,” says Wiedemann, “because the price of gas has increased two and a half times, and the price of electricity has doubled.”
Nevertheless, he increased the wages of his 200 employees above the tariff during Corona. There’s also a “mother’s shift”: “It enables single mothers to schedule their times flexibly.”
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He’s not just a baker, he’s also a manager and is currently looking for new employees for his 33rd branch in Forum Steglitz.
He rarely makes it to his bakery. However, he has kept one tradition: “For every birthday of my daughter or my grandchildren, we all bake a cheesecake together according to my grandmother’s recipe.”
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