Our philosophy

Gorilla Bäckerei is a small bakery where every product is made by hand in a production you can witness. We bake sourdough bread, Roman pizza, French viennoiserie (croissants and co.) and pâtisserie (cakes, tarts and more). We only use flour from small mills in Germany and Italy. We also make our own ice cream – Italian gelato.

We believe that good quality comes from
good handicraft and good ingredients.

That's why it was so important to us to make the production visible. Not only for our customers, but also for our team.

People have been eating grain in all kinds of forms for thousands of years. It is fermentation that makes the grain – or rather the flour – truly digestible and makes its nutrients more available to our bodies. That's why we give our bread a long time to rise – that is, to ferment – which makes it easier to digest and more flavourful.

Customers often tell us that they don't usually tolerate gluten, but can eat our bread happily and without any trouble. This may be because we use no additives at all. People often have an intolerance of the enzymes added to many flours for industrial production to stabilise them rather than gluten itself.

Either way, the longer fermentation also lets more flavour develop.

Come by and taste it for yourself!