“Mehl, Wasser, Salz.” That’s the motto at Bäckerei Moabit. It’s a testament to simple ingredients and masterful baking. Bäckerei Moabit stands here in Berlin. It represents a commitment to transparency.
Since October 18, 2016, Bäckerei Moabit has produced bread for all to see. Located at Essener Straße 11, corner of Bochumer Straße, its creation is visible. Questions are welcome. Quality speaks for itself.
Founder Florian Domberger isn’t just a baker. He sees himself as a businessman. His passion lies in bread. He appreciates it as a staple food like beer. Florian wanted his own business. So he chose bread.
He chose bread over beer because of the faster turnaround. Bread is ready in one to two days. Mistakes become learning opportunities. Also, a brewery required too much investment. He started Bäckerei Moabit debt-free.
People often praise the Beutebrot. However, Florian is a rye bread man at heart. He grew up with it. If he had to pick one food for life, it would be rye bread.
Interestingly, Bäckerei Moabit noticed a decline in rye bread sales. Wheat became more popular. It appeals to those new to sourdough bread. Warm wheat bread straight from the oven is universally pleasing. However, rye bread needs time. It develops its flavor over days. Florian suggests waiting two to three days before eating it.
He even ate imported frozen rye bread in Indonesia. His wife was shocked but Florian loved the matured taste.
The team at Bäckerei Moabit faced challenges with their flour. They switched from a northern mill that couldn’t supply them. Then they turned to a Brandenburg mill. Yet, pests appeared in the flour. The mill even offered the same batch again after the complaint. Florian had to sift over two tons of flour by hand.
Next, a baker friend suggested Rollemühle in the Erzgebirge region. At first, the flour was excellent. Later batches behaved differently. The miller suggested adding baking agents. Florian insisted on just “Mehl, Wasser, Salz.”
Transparency is key at Bäckerei Moabit. Florian believes in sharing knowledge. He welcomes questions about recipes and materials. He believes withholding information is foolish. The secret is in the dough management.
Dough management means controlling the entire value chain. This stretches from raw material sourcing to selling the finished product.
Florian aims to train people. He learned about training in the air force. Didactics, methodology, and structure are important for him.
Bäckerei Moabit focuses on top quality. They believe it’s the only way to survive in the market. Quality helps to justify fair prices. Training ensures a steady stream of skilled workers.
They encourage internships. Many interns return later. They want to work at Bäckerei Moabit permanently.
Bäckerei Moabit even analyzes the competencies of potential employees. They look beyond baking skills. They also consider self-management and leadership abilities.
The decentralized locations of Bäckerei Moabit promote minimalism. Some locations are small. Mobile bakeries operate out of shipping containers. The ovens are mostly analog. This forces bakers to master the dough. They must manage the process until the bread is perfect.
So, remember “Mehl, Wasser, Salz.” This simple phrase embodies Bäckerei Moabit’s dedication. It shows dedication to quality and transparency.