Regional is a word everybody uses now. We would rather tell you from whom, since when, and how far.
Not everything grows here. Where it does not, we write that down instead of making the sign bigger.
Rye and wheat
45 km · Lower Rhine · since 1994
A mill on the Lower Rhine
Grain from farms within sixty kilometres. The same families, year after year. If a batch bakes differently, one phone call settles it.
Strawberries
14 km · Kaarst · since 2008
A fruit farm near Kaarst
Picked in the morning, on the cake by midday. The season starts when the farm starts — sometimes the second of May, sometimes the seventeenth.
Butter and milk
38 km · Kempen · since 2001
A dairy on the Lower Rhine
For the pastries, the patisserie and the coffee. German branded butter, no blended fats — not even when the price goes up.
Gouda for the Halve Hahn
62 km · Wesel · since 2016
A cheesemaker on the Rhine
Medium-mature, six months. We tried eight before we took this one.
Altbier for the Radschläger loaf
6 km · Düsseldorf · since 1988
A brewpub in the old town
Eighty millilitres to a kilo of flour. More turns bitter, less you cannot taste.
Spelt and durum wheat
Southern Germany and Italy
from further afield
It does not grow here in the quality we need. That is the twenty-one per cent which is not from next door — and we would rather say so than leave it out.
Twice a year we walk people through the bakehouse in Heerdt and show what becomes of the grain. The dates are posted in every shop.