Organic Farmhouse Bread from the Bavarian Hofpfisterei
The Hofpfisterei is a Munich bakery that has been in existence for over 100 years. Over the years many branches have been established, all of which are located in the Munich area. For more than 35 years even the flour comes from the own mill to guarantee the ecological standard.
Over all these years the basis of all bakery products has been an ecological grain, therefore all bakery products are made only from ecological flours and no flour improvers are added.
All breads and bakery products have been baked from the flour of our own mill for over 35 years and no ready-made baking mixtures of other manufacturers are used.
The wholemeal breads have a particularly high fibre content because they are baked from 100% wholemeal flour and wholemeal meal.
Particularly popular is Pfister organic farmhouse bread which is baked from a high-quality organic pure natural sourdough. The natural sourdough, which is the basis for the good taste, is produced according to a traditional recipe with a maturing time of at least 24 hours. The farmhouse bread is baked extra long at a mild heat, which is how this unique crust is created.
The farmer's bread is really unique in taste. Even if you just spread it with butter, you can't stop eating when it is fresh. It also doesn't lose its taste if it is already a few days old.
The small branch in Weilheim is supplied daily and therefore there is fresh farmhouse bread every day.
When you try it you will notice the difference to white bread, toast or baguette, it is much more filling and fuller in taste.
Restaurant Information
Hofpfisterei
Admiral-Hipper-Straße 17, 82362 Weilheim in Oberbayern, Germany
This post participated in the Tasteem contest Bakeries and Patisseries
Das klingt lecker! Ist aber zu weit weg zum "Tasten" ;-) !BEER und !invest_vote
Moin,
vielen Dank.
Als ich vor über 30 Jahren in den Norden kam, da hatten die Nordlichter wirklich die Nase vorn wenn es um Backwaren ging. Das war eine Auswahl, wie ich sie noch nie vorher gesehen hatte. Inzwischen haben aber die Bayern wieder aufgeholt. Da setzen die wieder mehr auf richtiges Backen, zwar meistens auch nur Großbetriebe mit hunderten Filialen, aber die nehmen keine Fertigbackmischungen wie hier oft im Norden. Die Auswahl ist enorm, jeder Bäcker hat so seine Spezialitäten.
Hihi, wir Deutschen und die Backwaren... ich vermisse im Ausland (Skandinavien, Kanada) oft das deutsche Brot und den Kuchen (bei Kuchen hält DK noch mit, Österreich bestimmt auch) - wobei ich diesen neumodischen Hype um Chia-Brot u.ä. schon langsam etwas übertrieben finde... Massenproduktion ist leider immer mehr im Kommen !BEER zurück ;-)
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