Crispy bread, fresh from the oven
There are more than 3,200 types of bread in Germany. Many fantastic breads are also available at Grüne Woche - from German and other European bakeries. A guide
Algae bread, spent grains bread, honey-nut bread
If you like to try something unusual, the Behrens show bakery in Hall 5.2 in Mecklenburg-Vorpommern is just the place for you. Owner Hannes-Alexander Behrens tries out something new at every Grüne Woche, always in cooperation with another exhibitor. This year, his eye fell on the stand opposite, where ‘Nööt Tied’ was offering its nut and seed mixes gently caramelised with coconut oil and agave syrup. He spontaneously decided to add a nut and honey bread to the trade fair programme, which is now selling like hot cakes.
Other bestsellers at Behrens are the algae bread with spirulina, the ‘Flussbengel’ (a wheat-rye mixture with a higher salt content and a strong crust) and the spent grains bread - spent grains are grain residues from beer production. Also popular: the white-green wheat and seaweed plait is expected to become a spelt and seaweed plait from Saturday, as there will soon not be enough flour left. (Hall 5.2, show bakery)
Black beer sticks - only at Grüne Woche
Every day, trainees bake bread, rolls, pretzels and cakes under the guidance of the German national bakery team in the show bakery at the ErlebnisBauernhof. Exclusively and only at Grüne Woche, there will be a savoury black beer bar with a crispy cheese crust, as well as the ‘Bread of the Year’: 2025 is a hazelnut and walnut bread. A seeded bread, wheat or corn baguette will also be on sale. (Hall 3.2, show bakery)
Baker's toast, peace bread, field bean bread
Toast often has a rather dubious reputation. The Plentz bakery from Brandenburg counters this with its ‘baker's toast’ made from perennial rye and spelt, which, unlike supermarket products, contains no preservatives. Thanks to the parsnip and carrot, it has a moist crumb and stays fresh for a long time. The reward for their efforts: happy customers and the ProAgro Marketing Award 2025. Plentz will also be presenting a peace bread, a field bean bread and a champagne rye wholemeal bread at Grüne Woche. (Hall 21, Stand 155)
Even more bread from Brandenburg
Tobias Exner runs the family business in Beelitz, now one of the town's largest employers, and is a certified bread sommelier. At Grüne Woche, the bakery is focusing on two spelt breads: the light-coloured Beelitzer Landkruste (spelt mix with wheat sprouts) and the Brandenburger Urkraft - a spelt one-grain with quark, hazelnut and linseed (Hall 21, Stand 101) The BioBackHaus from Wustermark has a large selection of breads on display, including a porridge pumpkin bread, its Falken bread, oat bread and Berner. (Hall 21, Stand 121)
Bread from Bavaria: Hofpfisterei
Hofpfisterei from Munich bakes pure natural sourdough bread, without yeast or additives. At Grüne Woche, Hofpfisterei's products include a spicy Franconian loaf with caraway, fennel and coriander seeds, nut bread, a mild sunflower bread and a wholemeal loaf with spelt, rye and ground sunflower seeds.
Time for bread
The organic chain Zeit für Brot is known from Berlin to Tel Aviv for its stunning yeast buns - and for its bread baked with extra time. At the Grüne Woche: wholemeal sourdough, potato and spelt crust, the house bread and a so-called ‘Käsedings’ - a cheese bread (Hall 22, Stand 150)
Le Brot - French-style baguettes and pain de campagne
Comes from Berlin-Neukölln, but tastes just like France: ‘Le Brot’ belongs to German France fan Jan Schmieder-Balladur. The neighbourhood bakery bakes according to traditional recipes and with French flour because it contains less protein, for example: French baguettes, pain de campagne and a firm sourdough bread, as well as pain de chocolat, croissants and other delicacies. (Hall 4.2, Stand 222)
Sweden: crispy Tunnbröd crisps and crispbread with seaweed
The traditional Swedish crispbread is available as ‘sea crispbread’ - enriched with 20 per cent sugar seaweed from the Swedish west coast. Baked until crispy, the seeds and salty seaweed create the perfect umami flavour. One corner further on, you will also find ‘Mörsjö deli’ flatbread crisps at the Swedish stand: For this, the region's typical Tunnbröd flatbread is deep-fried in rapeseed oil and flavoured with spices. (Hall 8.2, Stand 117)
Dark bread from Lithuania
Lithuanians are very proud of this classic of their cuisine: their dark rye bread made from sourdough. It will be available in several varieties at Grüne Woche: as classic wholemeal rye bread, as sugar-free bread and as fruit bread. There is also a savoury ‘bread for men’ with garlic, bacon and caraway seeds. The ‘Frauenfreude’ bread is particularly healthy with sunflower seeds, sultanas, prunes and peanuts. (Hall 8.1, Stand 100a)
