Bread sommelier and head of the bakehouse
Tobias Knopp
A bread sommelier learns what a wine sommelier learns, only with grain: how to recognise and name an aroma, how to find a fault in a dough by its smell, and how to say why a loaf tastes the way it does. Food pairing goes with it — which bread suits which cheese, and why a Radschläger tastes different beside an Altbier than it does beside a coffee.
For us it mainly means this: recipes are decided by somebody who can give a reason. The four extra hours of proving in the Radschläger loaf came out of that training, and so did the decision to leave the Altbier at eighty millilitres.
If you can describe a loaf, you can improve it. Before that you are only guessing.
Join in
Bread tasting
Six breads, six spreads, two hours. Once a month in Heerdt, twelve places.
€29 per person
Sourdough baking course
From the starter to a finished loaf you take home. Saturdays, six hours.
€95 per person
Tour of the bakehouse
Twice a year, free. Dates are posted in every shop.
free
Book in any of our shops or at the bakehouse in Heerdt. The courses usually sell out — ask early.