We are bread
It is the people who make bread in the Quellenviertel something special.
A great deal of manual labour is required to bring this special quality into the oven and, later, onto the table. Many unique recipes, often passed down through the generations, characterise the ‘bread scene of the Entdecker quarter’. In the region’s agricultural sector, selected cereal varieties form the basis for the bread, whilst the millers ensure not only consistent quality but also a variety of types.
culinary journey
Many a pub landlord or bed-and-breakfast owner has also discovered a passion for bread. Many offer bread from local bakers, whilst some even bake it themselves. And it is the hosts, in particular, who ensure that bread is paired with regional specialities. Embark on a culinary journey through our region and discover the Quellenviertel with all your senses.
Bread is one of the most fascinating foods and, at the same time, one of the most versatile. Why not ask a baker about something specific regarding their bread-making process – for example, the proving process or their sourdough? You’ll see a sparkle in their eyes and receive a passionate reply.
But our restaurateurs, too, see bread as more than just a product served as an accompaniment. Many of them create special dishes with it, bake their own varieties and conjure up particularly delicious treats from stale bread.
For these bakers and restaurateurs, the motto is “We are bread”:
