Good bakeries in Munich: 9 recommendations - Rausgegangen

Anyone who suffers from coeliac disease or gluten intolerance should be familiar with the bakery echt jetzt in Barer Straße, which bakes 100% gluten-free. And it doesn't taste bland and sticky, but really good. If you want to see for yourself, you can watch how the homemade rice flour-based sourdough is prepared in the open bakery. For good flavors and long freshness, echt jetzt relies on time-honored artisan traditions with long resting times, pre-doughs and cooking pieces. Yeast is also dispensed with and homemade fermentation water is used instead, which is prepared daily with dried fruit. As you can see, the food here is very healthy in the best sense of the word. In addition to bread, rolls and pretzels, we highly recommend you try the cinnamon buns. Because they are - really now - damn good.

Julius Brantner is undisputedly one of the great masters when it comes to artisan bread in Munich. His "signature bread" is the Bio Brothandwerk 25, which is special because it matures for 48 hours and thus develops a very special, characteristic taste and stays fresh for at least 5 days. The team uses its own organic natural sourdough and, as with all organic products, does not use any additives or baking agents. Despite its thick crust, it has a soft, fluffy crumb. The changing sweet specials are also particularly popular at Julius Branter: on Wednesday there are organic cinnamon cardamom snails, on Thursday organic almond croissants and on Friday the classic organic butter croissant is on the menu. What you should bring with you when you visit Julius Brantner in Maxvorstadt: Time, because sometimes the queue in front of the store is relatively long. If you want to avoid waiting times, you can pre-order via the online store.

We particularly like the Alof in Glockenbach because of the following detail: the extremely tasty pretzels have always cost 50 cents here and that's how it should stay. Good, right? Otherwise, Alof serves homemade cakes - in addition to classics such as cheesecake, Sachertorte and crumble cake, you can always expect vegan and gluten-free cake options. The exact range changes every day, so this bakery never gets boring in terms of taste. If you come in the morning, you can also have breakfast at Alof and at lunchtime you can enjoy a snack or a warm quiche. Serve yourself a cup of the Dinzler roastery's own coffee blend and your visit is perfect.

The bread room is an experience bakery - which means you can watch how bread is baked live on site. The bread is baked directly on natural stone in a wood-fired oven heated with pellets. This gives it its unmistakable crust and keeps it nice and moist on the inside. A special delicacy is the Pane della salute, which is wheat-free and extremely moist. If you want to linger a little longer in the bread room, you can sit down at one of the tables and treat yourself to a good slice of cake and a cup of coffee. The incomparable aroma of freshly baked goods of all kinds is always included.

To get to the delicacies of the local bakery Brotzeit, all city center residents have to drive a bit. The branches are located in Grünwald and Pullach. However, the carefully selected organic artisan bakery products are definitely worth a visit. The focus here is on hangeschoben farmhouse breads, such as the Braumeister. Also highly recommended are the monthly changing French tartes, where the team gives free rein to their creativity with regional and seasonal produce. If you come by at lunchtime and are looking for something special, you should definitely try the Italian focaccia variations, which are handmade in all branches from 11:00 a.m. and baked in the stone oven. Mmmh!

The Cumpanum branch on Nockherberg is brand new in Munich's city center. Since 20.01.2022, Regerstraße 80 has been serving baked goods made without wheat flour and with real homemade sourdough. Instead of wheat, they use spelt, rye, emmer and einkorn. In addition, all the ingredients used are certified organic. In addition to the flour, this also applies to the eggs, nuts, seeds, butter, yeast, raisins and everything else used. Sounds good, doesn't it? You can get an overview of the products for sale, including information on the exact ingredients, on the website. We particularly recommend the spelt and poppy seed bun and the sauerkraut wickerl.

The Neulinger bread and pastry bakery is represented five times in Munich: twice in Neuhausen and once each in Haidhausen, the Schlachthofviertel and Sendling. A real classic or the house bread at Neulinger is the so-called "Genetzte". It consists of 30% rye and 70% wheat and is moistened with water during baking, which makes it particularly moist. Otherwise, we recommend everything that is baked with spelt flour, as this is what the Neulinger bakery has specialized in over the last few years. The spelt and pumpkin bread is particularly delicious, as are the small spelt and pumpkin rolls. If you pay Neulinger a visit in the afternoon, you can of course also enjoy homemade cakes and small pastries.

Manufactum also sells baked goods? Absolutely. Thanks to the in-house "Manufactum Brot & Butter" bakery. Located right at the entrance, it has a small range of savory and sweet delicacies ready for you. The ovens are equipped with Eifel tuff stone, in which the baking temperature remains more constant during baking than in conventional ovens. A brand new addition to the range is lupin bread, for example, which is high in plant-based protein and low in carbohydrates. Among the sweet temptations, we recommend the yeast knots and snails. It's best to plan your bakery shopping after shopping in the department store so you don't have to carry everything with you. Because, as we all know, you often buy more than you planned.