The Berliner Frühstück has been around for 20 years and has become a Berlin institution for Muesli lovers. Owner Sofie Bernau is one of the founders of the organic food movement in Berlin.
In the late 80s, the company’s founder Sofie Bernau completed training to become a domestic operations manager and, with her acquired knowledge of dietetics (nutrition science), laid the foundation for her business. After the fall of the Berlin Wall in Germany, production of the already famous muesli known as the “Berliner Frühstück” began in a backyard in the Kreuzberg district of Berlin.
A stone oven is used to bake the honey muesli, which not only makes the cereal a crispy treat, but also has the advantage of being very energy efficient to manufacture. Naturally pure honey is used exclusively as a sweetener, and all cereals are traditionally mixed by hand to avoid exposing the flakes to additional breakage processes, as is often the case with machine mixing. In addition to the freshness and the multitude of mixtures, the ecological origin of the products in particular has been a top priority from the start and is guaranteed with a BIO certification (i.e. certified organic).