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that is the most unusual baker of the big city. he bakes in a wood stove at the loading of a maultier house on the south star in kreuzberg, which meant complicated licensing and a large technical exhaust air costs for reasons of emission protection. it opens the local only by 10 or as other source reports by 13 o'clock. as I was there on Sunday afternoon, I can't say it exactly, but also 10 o'clock is quite arrogant for a baker. the fans don't seem to understand, probably sleeping in the morning. the simple last is also a fine food source and bistro, all a bit. the broth and the baked goods are south German and south European fashion, mostly large laibe, from which is then saturated. everyth...