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Lorenz Bakery in Jever: Closing for dream renovations from November 3rd!
The Lorenz bakery in Jever will close from November 3, 2025 for renovation work that will last until February 2026.
Lorenz Bakery in Jever: Closing for dream renovations from November 3rd!
From November 3rd, the Lorenz bakery on the Alter Markt in Jever will be closed for at least four months. The reason for this is extensive renovation work that is intended to transform the branch into a modern café. At the reopening, which is planned for February 2026, customers can look forward to a new coffee area that will offer up to 80 seats [nwzonline].
During the closure, the Lorenz Bakery will continue to expand its focus on sustainability and regionality. This development is part of a larger trend in the bakery and pastry industry. Regional ingredients and artisan production in particular are becoming increasingly important, confirm current studies such as the international trend monitoring program Taste Tomorrow, which has found that demand for locally produced baked goods will increase by around 27% by 2025. The Lorenz bakery can set positive accents in this context, after all it relies on products from East Frisia, as wikingerbaecker explains.
The bakery's offer
The variety of baked goods is complemented by creative products, among other things. Whether the soft cheese roll with Peppadew cream cheese cream, salad and turkey breast or the popular raisin mare - the bakery offers a wide range, which also extends to innovative snacks such as pita snacks and chocolate happiness. For health-conscious connoisseurs there is Fitberry and other regional delicacies. The bakery also offers a practical Click & Collect service, which allows customers to conveniently collect their orders.
Market developments and trends
Developments in the bakery sector are characterized by an increasing appreciation for handcrafted baked goods. Consumers value transparent supply chains and innovative storytelling. Not only are regional grains such as emmer and einkorn popular, but also creative combinations of European and Asian flavors. Sourdough continues to enjoy its popularity, and the demand for sourdough products has increased significantly in recent years. In France, for example, demand has increased by 40%. These trends show that creativity and adaptability are crucial for the future of the baking industry, as wissensforum clearly shows.
The work in the Lorenz bakery is part of this trend reversal, which is intended to not only offer customers new taste experiences, but also contribute to strengthening the region. It remains to be seen what creative concepts can be presented for reopening next year.