A northern light on Hafenstraße
We bake cakes and tarts in our own patisserie, set the breakfast tables in the morning and pour the coffee – one house, two crafts, the same counter.
How the Northern light came to be
It all began with a few baking trays and a coffee machine on Hafenstraße. One thing has stayed the same: bake first, then open.
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Café on Hafenstraße
At first it was just coffee, a baking tray and a dozen seats by the window. The location at Hafenstraße 12 has stayed the same.
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Our own pâtisserie in-house
Instead of buying in, we brought the bakery into the business. Since then, cakes, gateaux and pastries have been made right here.
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Breakfast as a second pillar
Because many guests already came in the morning, we now set breakfast tables – until 11:30am on weekdays, until 1:00pm at weekends.
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Cakes to order and family celebrations
Individual birthday cakes grew into a dedicated offering: custom cakes in three sizes and celebrations at the café by arrangement.
Two crafts under one roof
Out front stand cups and cake plates; out back, the mixer and oven are running. Both sides work with the same ingredients and the same daily schedule.
The café
Breakfast in the morning, coffee and cake in the afternoon, with room in between for a quiet conversation. We set tables in two rooms and, weather permitting, outside as well.
The patisserie
Cakes, tortes and fine pastries are made in our own bakery on site – whatever sits in the display case in the morning was finished that same day.
What we stand by
Our working rules are short, and they have stayed the same for years: freshly baked, openly stated what's inside, and no table that's just processed and sent on its way.
Freshly baked every day
The display case is stocked in the morning, not topped up. Whatever is left at the end of the day doesn't go on display the next morning.
Straightforward answers
We'll tell you what's in every piece. We answer allergen questions at the counter, not by pointing to a notice.
Time at the table
If you order a pot of coffee, you can drink it to the last drop. We don't clear the table just to turn it over faster.
Handmade, not templated
Cake edges are smoothed with a palette knife, decorations applied by hand. Two cakes of the same kind look similar, never identical.
Room for families
Pram, high chair, large group: for family celebrations, we rearrange the tables instead of spreading guests across two corners.
Learn moreRooted in Eckernförde
We work for the neighbourhood by the harbour and for guests from the surrounding area – and know most orders by first name.
Learn more
The day begins before the first guest
While the chairs are still stacked up front, the trays are already in the oven out back. We plan custom cakes with seven days' notice, so they're not squeezed in between the daily rush.
Order a cakeThe people behind the counter
Our team is small enough that everyone knows both sides of the house – and large enough that no one has to shuttle between the oven and the coffee machine alone.
In the patisserie
- Doughs, creams and bases are made in-house, not delivered as semi-finished goods
- Custom cakes in 18, 22 and 26 centimetres, two-tiered by arrangement
- Every order is entered into the baking schedule seven days in advance
- Decoration, lettering and borders are made by hand on the cake plate
In the café
- Breakfast tables are set before opening and served individually
- Coffee is ground per cup – even for a second slice of cake in the afternoon
- We advise on flavours, fillings and quantities for celebrations at the table
- We take reservations and orders by phone at +49 30 23125101
Our craft
A day in our bakery
Our working day begins long before the first guest: doughs rest overnight, sponge and shortcrust pastry go into the oven early, while cream and buttercream are made just before filling.
We bake daily in small batches, so the counter is empty by evening and nothing is left over from the day before. The following steps show how this works.
First, doughs and bases go into the oven: sponge for cream tortes, shortcrust for fruit cakes, yeast dough for Danish pastries and breakfast rolls. The bases then need to cool before they can be split.
Cream is whipped fresh, fruit is cut by hand, and creams and fruit fillings go between the layers. Only now is it decided which tortes of the day will go into the display case.
When we open Tuesday through Friday at 8:30 am, the display case is full and the breakfast menu is running. We serve breakfast until 11:30 am, and until 1:00 pm at weekends.
Ordered tortes are made alongside the daily business, which is why we ask for seven days' notice. We make them in 18, 22 and 26 centimetres, two-tier by arrangement, and have them ready chilled for collection on the agreed day.
Would you like to get to know us in person?
Reserve your table and experience our craftsmanship live.