– Märkisches Landbrot –
There is always a beginning for the better
MÄRKISCHES LANDBROT is traditionally a delivery bakery. Their aim is to bake high-quality and delicious bread in Demeter quality. They see their responsibility in a sustainable relationship between their products, people and nature.
They contribute to the recovery of the earth through consistently ecological production with biodynamic Demeter raw materials and their products serve the health and wellbeing of people.
Biodynamic, regional, tasty and wholesome
Märkisches country bread has been coming out of the ovens in their Neukölln bakery for 80 years. They have been baking exclusively ecologically since 1981 and in Demeter quality since 1992.
They owe the traditional name MÄRKISCHES LANDBROT to the delivery of the grain over short distances directly from the country to the city – i.e. from the market to the metropolis, the farmers to the bakery. They obtain around 80 percent of the processed grain from Demeter farms in the surrounding area.
Their bread is as good as the grain from which it is made and as healthy as the soil in which the seeds grow. Biodynamic farming is in harmony with the rhythms of nature and gives the soil what it needs. That is why they get the grain for our bread from Demeter farmers.
If possible, they do not use hybrid varieties. They are currently not processing a single hybrid variety in the grain sector. For the cultivation of the sunflower seeds they have not yet been able to find any seeds of solid varieties and therefore they have to use a hybrid variety. They are still looking for alternatives. Genetically modified ingredients are taboo for them.
They also produce a bread under our name “The Brodowiner” and at out yearly farm party they have always been our guests.
With Märkisches Landbrot, the baker creates “with heart and hand” without having to forego the help of modern high-tech equipment.
Their grain is gently ground every day on original East Tyrolean stone mills so that as many of the light and oxygen-sensitive aromas and vital substances as possible are preserved.
Up to 62 different baked goods leave their bakery every day, two thirds of which are wholegrain products.