Germany
Backspiel Kuhn
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Baking Fun: Flavor Takes Time. Every master baker knows: The subtle flavor only develops when the dough has time to mature. That's why we don't offer any "turbo" rolls. Our dough pieces develop their unique aroma through up to 48 hours of resting time, following traditional methods. This is what makes our breads and baked goods so digestible, popular, and long-lasting. But it's not just our dough pieces that are allowed to develop freely. The same applies to our employees. We support people in their development and encourage them to approach their work creatively and playfully. We encourage our team members to connect with each other and bring a smile to the faces of both colleagues and customers.
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About Backspiel Kuhn
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Backspiel Kuhn –
Craft that is given time
Backspiel Kuhn stands for a baking tradition that consciously resists the pace of our time. Instead of fast production, the bakery lets its dough pieces rest for up to 48 hours – a practice that has become rare in the modern baking industry, but makes a noticeable difference in the glass and on the plate: more intense aroma, a light crumb, and a natural digestibility that industrially produced baked goods can hardly achieve.
Behind the concept is a clear understanding of craft: good ingredients need time to unfold their potential. Whether sourdough bread or rolls – at Backspiel Kuhn, no step is cut short that would cost flavor. The result is baked goods characterized by a longer shelf life and a round, deep aroma – without additives that would have to imitate this process.
Those who see bread not just as a side dish, but as a pleasure in its own right, will find products here that are convincing with good cheese, hearty cold cuts, or simply plain with a little butter.