The Brandenburg bakery “Vollkern” bakes bread traditionally by hand – uncomplicated, healthy and with high-quality organic ingredients.
The necessary cereals – dinkel, rye and wheat – hail from Demeter-farmers from Brandenburg and Saxony-Anhalt and are ground at the bakery. The water used for the dough is enriched, which stimulates the dough’s structure, the vitality of the sourdough, and the effect of microorganisms. The genuine rock salt used for the bread is sourced from a salt mine near Halle an der Saale, the oldest salt mine in Europe. This way, primeval artisan wholemeal bread, bread rolls, cakes and gluten-free, vegan baked goods of the highest quality are created. These baked masterpieces can be savoured with a cup of organic coffee or tea and of course purchased at their café and shop in Rohrlack, about an hour’s drive north-west of Berlin.
The Rohrlack bakery “Vollkern” was founded in 2000 by Volker Apitz. After the reunification, the Stralsund native machine fitter headed to England, where he first came into contact with the baker’s trade. Immediately enthralled, the dream of running one’s own bakery was born. He completed his apprenticeship and started work as the head of a bakery for a sheltered facility in Rohrlack. He started his own business by the millennium. What originally started as a one-man company has grown into a bakery that now employs 21 people, continuing the Demeter-standard.