Gute Kuchen und tolles Brot, dies gibt es auch im Spar bei Hotel Taburiente H10 in Los Cancajos zu kaufen.
Benjamin
Alright, we went there yesterday to sample the bread and after the disappointments with all the other so called German bakeries in Tokyo, this one was a very pleasant surprise.
We bought a loaf of Roggenbrot (rye bread), a loaf of Berliner Landbrot (Berlin country bread, comprised of 50% wheat and 50% rye), a baguette with olives and dried tomatoes and some oblong Weizenbroetchen (wheat bread rolls).
The crumb of all the breads is open, fluffy and moist, just as one would expect from a sourdough based bread with long fermentation. The flavour is rich and mildly sour. The rye bread naturally has the richest flavour. This is real authentic German sourdough bread. All breads are made from biologically grown grains. No plastic bags either, paper bags only.
If you want authentic German bread, this is the place to go to, quite possibly the only place.
Five stars for authenticity, flavour, bio and environment friendliness.
Benjamin
Went there last week for lunch, had the sausages and bread rolls from the buffet. The sausages were authentic and tasty but the bread rolls were disappointing, dry, firm and no flavour, except for the laugenbroetchen which is made from bretzel dough which was moist and salty (no surprise) but not too salty. All the other bread rolls were easily outclassed by the cheapest supermarkt broetchen available in Germany.
Before we left, we bought three loaves of bread: the Kosakenbrot (Rye-Wheat mix baked in a tin box), the Frankenbrot (probably the exact same dough as the Kosakenbrot but as an oblong loaf instead) and the Weissbrot (100% white wheat bread as an oblong loaf).
All three breads were disappointing. They are vastly outclassed by bread on sale at the Lidl supermarkets in Germany, both in terms of flavour and texture. The flavours remind of German bread, sure, but rather flat. The crumb was rather closed and firm, not anywhere near the open and fluffy crumb one would expect from a sourdough bread. The dough did not seem to have had any rest at all. I wouldn’t be surprised if these breads had been made using an industrial instant dough mix.
Given that it is difficult to get good sourdough bread in Tokyo, the breads are acceptable, as if to say „better than nothing“ but still disappointing. Linde’s sourdough bread is marginally better, but still not the kind of bread available in Germany.
As it stands, the best German style sourdough bread on sale in Tokyo remains the Pain au Levain at Maison Kayser (sold as Tourte). It is a French sourdough bread but far more like good German sourdough bread in Germany than anything any of the so called German bakeries in Tokyo have to offer.
Christoph Hackl
Halo ich bin Christoph und ich hab bei der firma Brotecke für 5 monate Gearbeitet.
ich muss sagen das war ein großer fehler. da man über den tisch gezogen wirt.
auf meine visa und flugkosten warte ich immer noch und das letzt gehalt wird wohl auch nie auf mein konto eintreffen.
ich kann euch nur den rat geben nie eien stelle bei der firma brotecke anzunehem.
Martin T.
Seit Jahren kaufen wir nur noch bei Zipf unsere Vollkornbrötchen. Sie sind in der Qualität und im Preis besser als bei uns in Deutschland.
Backen in der Vorweihnachtszeit - Deutsche-Baeckereien.de
[…] Gebäckhighlights liegen in Chile, Australien oder Norwegen in der Auslage. Schreibt uns gerne Eure Weihnachtsrezepte aus aller Welt. Wir freuen uns auf Inspirationen und Geschichten aus dem […]
Dinkel-Vollkornbrot ist Brot des Jahres 2018 - Deutsche-Baeckereien.de
[…] Brotinstitut in einer Pressemitteilung anlässlich des am Montag, 16. Oktober stattfindenden Welttag des Brotes mit. Der wissenschaftlichen Beirat des Deutschen Brotinstituts wählte die Brotsorte, weil sie […]
Welttag des Brotes 2017 - Deutsche-Baeckereien.de
[…] Brotvielfalt weltweit“, erklärt das Deutsche Brotinstitut, das anlässlich des Brottages das Brot des Jahres 2018 bekannt gab: das Dinkel-Vollkornbrot. Im Jahr 2014 wurde die Deutsche Brotkultur von der Deutschen […]
Gute Kuchen und tolles Brot, dies gibt es auch im Spar bei Hotel Taburiente H10 in Los Cancajos zu kaufen.
Alright, we went there yesterday to sample the bread and after the disappointments with all the other so called German bakeries in Tokyo, this one was a very pleasant surprise.
We bought a loaf of Roggenbrot (rye bread), a loaf of Berliner Landbrot (Berlin country bread, comprised of 50% wheat and 50% rye), a baguette with olives and dried tomatoes and some oblong Weizenbroetchen (wheat bread rolls).
The crumb of all the breads is open, fluffy and moist, just as one would expect from a sourdough based bread with long fermentation. The flavour is rich and mildly sour. The rye bread naturally has the richest flavour. This is real authentic German sourdough bread. All breads are made from biologically grown grains. No plastic bags either, paper bags only.
If you want authentic German bread, this is the place to go to, quite possibly the only place.
Five stars for authenticity, flavour, bio and environment friendliness.
Went there last week for lunch, had the sausages and bread rolls from the buffet. The sausages were authentic and tasty but the bread rolls were disappointing, dry, firm and no flavour, except for the laugenbroetchen which is made from bretzel dough which was moist and salty (no surprise) but not too salty. All the other bread rolls were easily outclassed by the cheapest supermarkt broetchen available in Germany.
Before we left, we bought three loaves of bread: the Kosakenbrot (Rye-Wheat mix baked in a tin box), the Frankenbrot (probably the exact same dough as the Kosakenbrot but as an oblong loaf instead) and the Weissbrot (100% white wheat bread as an oblong loaf).
All three breads were disappointing. They are vastly outclassed by bread on sale at the Lidl supermarkets in Germany, both in terms of flavour and texture. The flavours remind of German bread, sure, but rather flat. The crumb was rather closed and firm, not anywhere near the open and fluffy crumb one would expect from a sourdough bread. The dough did not seem to have had any rest at all. I wouldn’t be surprised if these breads had been made using an industrial instant dough mix.
Given that it is difficult to get good sourdough bread in Tokyo, the breads are acceptable, as if to say „better than nothing“ but still disappointing. Linde’s sourdough bread is marginally better, but still not the kind of bread available in Germany.
As it stands, the best German style sourdough bread on sale in Tokyo remains the Pain au Levain at Maison Kayser (sold as Tourte). It is a French sourdough bread but far more like good German sourdough bread in Germany than anything any of the so called German bakeries in Tokyo have to offer.
Halo ich bin Christoph und ich hab bei der firma Brotecke für 5 monate Gearbeitet.
ich muss sagen das war ein großer fehler. da man über den tisch gezogen wirt.
auf meine visa und flugkosten warte ich immer noch und das letzt gehalt wird wohl auch nie auf mein konto eintreffen.
ich kann euch nur den rat geben nie eien stelle bei der firma brotecke anzunehem.
Seit Jahren kaufen wir nur noch bei Zipf unsere Vollkornbrötchen. Sie sind in der Qualität und im Preis besser als bei uns in Deutschland.
[…] Gebäckhighlights liegen in Chile, Australien oder Norwegen in der Auslage. Schreibt uns gerne Eure Weihnachtsrezepte aus aller Welt. Wir freuen uns auf Inspirationen und Geschichten aus dem […]
[…] Brotinstitut in einer Pressemitteilung anlässlich des am Montag, 16. Oktober stattfindenden Welttag des Brotes mit. Der wissenschaftlichen Beirat des Deutschen Brotinstituts wählte die Brotsorte, weil sie […]
[…] Brotvielfalt weltweit“, erklärt das Deutsche Brotinstitut, das anlässlich des Brottages das Brot des Jahres 2018 bekannt gab: das Dinkel-Vollkornbrot. Im Jahr 2014 wurde die Deutsche Brotkultur von der Deutschen […]