Schomaker Bakery

Nobutaka Shimizu ging im Alter von 25 Jahren als Praktikant nach Deutschland, um das Handwerk des Brotbackens zu erlernen. Aus der Biobäckerei Schomaker im niederrheinischen Rheurdt brachte der die Rezepte für sein Biobrot mit und steht noch immer im regen Kontakt mit dem deutschen Traditionsbäcker. So sorgt Shimizu dafür, dass es auch im fernen in Tokio Original Bio-Schwarzbrot aus Neukirchen gibt.

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Bewertung zu Schomaker Bakery

Gesamtbewertung: 5 / 5 Sterne
Meinungen von Google-Nutzern:

5 out of 5 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 in Tokyo, this is the place to go to, quite possibly the only place. Five stars for authenticity, flavour, bio and environment friendliness. by Benjamin Kowarsch
5 out of 5 Best Central European type of bread in Tokyo made by a friendly Japanese baker who learned baking in Germany. Prices are pretty good considering the high quality of the product. One loaf ranges from ¥450 to ¥900. Bagels and baguettes even cheaper. by Tibor Franek
5 out of 5 by Max Jourenko
5 out of 5 by ouadoudou wololo

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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.
1 Monat her

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Schomaker – Die Biobäckerei ショーマッカー

Schomaker – Die Biobäckerei ショーマッカー

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