Everything from our own bakehouse
Behind the dining room on Hafenstraße lies our bakehouse. There, cakes, tortes and fine pastries are made by hand every morning – with butter, seasonal fruit and cream that's whipped just before sale.
How we work
The day starts in the bakehouse
We bake in our own bakery behind the café — fresh every opening day, without pre-made cake bases and without ready-made creams.
The ovens come on at five o'clock. First in are the yeast doughs, as they need the longest proving time: the dough from the night before rests in a cool place overnight, developing a flavour that a quick-rise dough simply can't achieve. Next come the sponge cakes and shortcrust bases, and finally the sponges. By the time the door opens at 8:30, the cakes are already filled and decorated — so nothing sits in the display case for more than a day.
- 1
5:00 am — Ovens on, yeast doughs go in
The dough prepared the evening before comes out of the fridge, is worked and goes into the oven. At the same time, cream, eggs and butter for the day are weighed out.
- 2
6:30 am — Baking the bases
Sponge mixtures, shortcrust and biscuit sponge are baked one after another, as each needs a different temperature. Biscuit sponge is baked at a gentle heat so it stays pale and doesn't dry out.
- 3
7:30 am — Creams and fillings
Buttercream, quark cream and fruit fillings are whipped fresh. Fruit is cleaned and cut in the morning, not the day before.
- 4
8:15 am — Assembling and decorating tortes
Bases are split, filled, smoothed and decorated. Each torte is finished individually by hand, so no two are exactly alike.
- 5
8:30 am — Filling the display case
Everything is ready by opening time. Individual pieces are added throughout the day depending on demand.
- 6
5:00 pm — Preparing for the next day
Pre-doughs are started, orders for the following days are prepared, and the bakehouse is cleaned.
Fancy some homemade cake or torte?
We'll get in touch to discuss your wishes and a date for your order.