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is a gluten-free oat bread with carrot and pumpkin. It is a sliced bread based on gluten-free oat flakes and millet flour. Refined with carrot pieces and ground pumpkin, it is the right choice for a versatile breakfast or a hearty snack...

Petits pains au sésame. Wheat flour, wholemeal wheat flour, yeast and other ingredients are processed into these rolls and sprinkled with sesame seeds. Briefly heated up in the oven, the still warm bread rolls are ready for serving...

Old authentic spelt varieties from biodynamic farming and a long leavening time make this baguette an aromatic experience. Baked in a traditional stone oven, every bite is a pure delight...

The stollen is baked with pure butter and therefore without palm oil. The recipe is traditional with sultanas, candied fruit, marzipan paste, Christmas spices and a dash of rum...

in the smaller 250 g pack for a little treat and to try out. A traditional stollen made from wheat flour, lots of sultanas and butter. Almonds, marzipan, Christmas spices and a little rum give this Christmas classic its typical aroma. Treat yourself to a slice with coffee, tea or a cup of mulled wine...

A traditional stollen made from wheat flour, lots of sultanas and butter. Almonds, marzipan, Christmas spices and a little rum give this Christmas classic its typical aroma. Treat yourself to a slice with coffee, tea or a cup of mulled wine...

A traditional stollen made from wheat flour, lots of sultanas and butter. The marzipan core, almonds, Christmas spices and a little rum give this Christmas classic its typical aroma. Treat yourself to a slice with coffee, tea or a cup of mulled wine...

The crunchy nut kernels can be used in many ways. They taste great on their own as a snack, as an ingredient in muesli or bowls, in rice and curry dishes or as a baking ingredient in cakes...