Fourth generation · Düsseldorf-Heerdt
Baking for this city since 1911.
16 shops in 4 towns, one bakehouse. We bake through the night, six routes leave at four, and by six the bread is on the shelf.
The craft
Sourdough, time and an oven. No pre-mix.
From here
79 % of our rye grows less than 60 km away.
Since 1911
Four generations, one bakehouse, one book of recipes.
Every morning
Six routes, out from 03:10. There before the door is unlocked.
What people know us for
Radschläger-Brot
5,90 €
Rye bread with Düsseldorf Altbier in the dough, twenty hours of proving. The loaf people cross the Rhine for.
Röggelchen
1,30 €
The real Düsseldorf rye roll — round, and baked as a pair. The base of our Halve Hahn.
Mutzenmandeln
2,80 €
From the Thursday before carnival to Ash Wednesday, loose and by weight. Then not for another year.
Heerdter Streuselkuchen
2,90 €
From the tray, under butter streusel the size of a thumbnail. By the slice, or a whole tray to order.
One bakehouse for sixteen shops
Since 1986 the shops no longer bake for themselves. That one decision is the reason a Radschläger loaf tastes the same in Benrath as it does in Oberkassel.
Range
164 articles in 10 groups, 23 of them seasonal. Out of the Heerdt bakehouse every morning.
Have a look round
Breakfast & lunch
Before work, in the break, long on a Sunday. In 14 shops with 364 seats.
Knopp-Karte
Collect, pay, give away — 1 point per euro, and coffee number 10 is on us.
Where the ingredients come from
79 % of our grain grows less than 60 km away. Here are the names.
Our bread sommelier
Tastings, baking courses, and why a loaf tastes of more than flour.
Cakes to order
Birthdays, weddings, anniversaries — with your own photograph on top if you like.
Shops
16 shops · 14 with a café · 364 seats · 6 open on Sundays
News
Our shops · 15 September 2026
Welcome to Büderich!
Our sixteenth shop has opened — with a yard full of tables, eleven of them, right behind the house.
How we work · 1 September 2026
What goes into our bread
Our farmhouse loaf still weighs a full thousand grams. Why we would rather touch the price than the weight.
Products · 10 August 2026
Four more hours for our best loaf
The Radschläger loaf now proves for twenty hours. A more open crumb, a rounder acidity — and fresh a day longer.
Fancy baking with us?
Here you learn a trade, not a single movement: bread, patisserie, the shop, the delivery round. A job at the end of your exam, the master's course at our expense — and no night shift in the first year. Three of our sixteen shop managers trained here.
