Reopening of a bakery without traditional pastry items in the city center.
In the heart of Schwerin, a new bakery has made its delightful debut, enticing locals and visitors alike with the tantalising aroma of freshly baked bread. Known as "Bakery Mad", this family-run establishment, owned by Guido Wohlgemuth and his son Malte, has expanded its roots across Zarrentin, Wittenburg, Dümmer, Boizenburg, and Gallin, adding to their 125-year legacy in the bread-making industry.
Malte Wohlgemuth, the fifth-generation master baker, honed his skills through an apprenticeship in Lower Saxony and extensive experience working in bakeries across Germany. His dedication to the craft is evident in the diverse range of breads available at Bakery Mad, which boasts 20 unique varieties. From a 300-degree spelt loaf to a muesli stick with dates and figs, a spelt ciabatta, and "Old Fritz" - a whole grain rye bread based on an ancient recipe from 1899, there's something for every taste bud.
Unlike many modern bakeries, Bakery Mad eschews pre-sliced bread, believing it compromises quality. Instead, customers can purchase whole or half loaves, ensuring the bread maintains its freshness and flavour. For those unsure of their choices, small cubes of each type of bread, accompanied by butter and olive oil, are available for tasting.
Bakery Mad's humble storefront, located near the entrance to the Schwerin Courtyards, operates from 9 a.m. to 5 p.m. The bakery, while small, offers only bread, reflecting Malte's commitment to returning to the roots of the baking trade by baking honest bread without additives and allowing the dough to rest for 24 hours.
Initially, the Wohlgemuths were allowed to sell their baked goods at the "Fruchteck Kellputt" at Platz der Freiheit. Malte hopes that the new bakery will enjoy the same success as the shelf at "Fruchteck Kellputt". He advises customers to place the cut side of their home-sliced bread on a wooden board to keep it fresh for longer.
While specific details about Bakery Mad's unique selling points were not readily available, it's safe to assume that the bakery embraces traditional German baking techniques, uses regional ingredients, and offers a diverse product range reflecting local culinary heritage. To learn more about the bakery's background and what sets it apart, we recommend visiting their official website or social media platforms.
In conclusion, Bakery Mad is a welcome addition to Schwerin's food scene, offering a delightful array of breads baked with passion and a commitment to quality. Whether you're a local or a visitor, stop by Bakery Mad and savour the authentic flavours of traditional German bread.
At Bakery Mad, the fifth-generation master baker, Malte Wohlgemuth, showcases his dedication to the craft of baking by offering a diverse range of breads, including a 300-degree spelt loaf, muesli stick with dates and figs, spelt ciabatta, and "Old Fritz" - a whole grain rye bread based on an ancient recipe from 1899. The bakery, a part of Schwerin's food-and-drink lifestyle, also reflects the home-and-garden trends by allowing customers to purchase whole or half loaves to maintain freshness and flavor. Customers can taste the unique varieties of bread at the bakery, located near the entrance to the Schwerin Courtyards, and learn more about its history and specialty by visiting their official website or social media platforms.
