Sauerig dream path: Discover Frankfurt's bakers and pizzerias

Sauerig dream path: Discover Frankfurt's bakers and pizzerias

In the dynamic catering scene of Frankfurt, traditional craft is experiencing a remarkable renaissance. More and more bakeries, cafés and pizzerias rely on the production of sourdough products. This method, which is characterized by long fermentation times and high -quality ingredients, not only gains popularity, but also to recognition for your health benefits. Sy dough bread and pizzas are described as more digestible and taste more intensely than their yeast colleagues. Here is a look at some of these outstanding places that celebrate the craft of the sourdough.

The pizza Friedi in the Northend is a perfect example of this Tradition. Founded last year, she presents herself on social media as "Frankfurt's sourdough pizzeria on stone oven". Owner Mohamed Dasan relies on a special process in the dough in which yeast is dispensed with. Instead, a higher-quality wheat flour (type 550) is used, which gives the dough a unique ciabatta taste. This type of preparation lifts the pizza creations, such as the "Pizza Sucuk" or "Pizza Bufula", to a new level.

bakeries and their sourdough products

Another highlight in Frankfurt gastronomy is the bakery Ouwe , which only opened in the Nordend two years ago. The operators Marius Hörle and Eike cups only produce bread from sourdough. Due to the special nature of the sourdough, the bread can be durable for up to a week without spoiling. This well thought -out method enables the bakers to bake the previous day, which means that the products have excellent freshness and quality.

The café meal water salt in the city center has been committed to the sourdough. A remarkable sourdough bread is created from pure ingredients such as flour, water and salt, which the owners produce with a lot of dedication and long fermentation processes. The philosophy of the café is based on avoiding additives, which leads to a particularly digestible product. The structure and the high water content ensure that the bread stays fresh for a long time.

Im Ostend the Pizzeria Mille Lire rounds off the picture. Here the sourdough is traditionally fermented in an Italian way, with the ingredients being obtained directly from Italy. This connection to Italian craftsmanship not only promotes the quality of the dishes, but also enriches the culinary offer of Frankfurt.

Pizza and Pinsa in Frankfurt

In the Trattoria isoletta on Mainzer Straße, an interesting variant of the dough is offered: the pinsa. This Italian specialty is initially prepared with sourdough and offers a unique taste experience that arises from the combination of wheat and rice flour. The 72 hours of maturation in advance ensure a particularly crispy texture that makes the food a pleasure.

In addition, Ciro il Lattaio in the city center has specialized in Pinsa. Here the sourdough product is documented with fresh, handmade ingredients, including in -house buffalo mozzarella. This combination of tradition and quality is another component in the culinary mosaic of Frankfurt, which is increasingly shaped by high -quality, handmade dishes.

The bakery Huck has made a name for itself as an established provider. Since 1936 it has not only been supplying her own branches in Frankfurt, but also other restaurants, such as the popular snack bar Best Worscht in Town. Her sourdough bread, a robust farmer's bread, has already conquered a permanent place in the heart of Frankfurt due to its unique taste and high quality.

The bakery love bread in Mendelssohnstrasse completes this list with its open bakery, which enables customers to look at the production directly. Craftsmanship is very important here, and the dishes range from traditional breads to quiches and homemade jams. The popular sourdough bread consisting of a mix of rye and wheat is particularly popular.

This selection shows only a small part of the growing movement towards traditional foods in Frankfurt. The combination of centuries -old craft and fresh ingredients has the potential to enrich the city's culinary landscape.