Women bake traditional Bread in Berlin | Famous German Bakery Craft

“Women bake traditional Bread in Berlin” right before the eyes of their customers, a scene we had the pleasure of accompanying for a day and which we’d like to introduce to you in our “Famous German Bakery Craft” Series. Wheat Breads, Rye Breads, Pretzels, Baguettes, “Seelen” (a type of bread roll), and “Rebstöcke” (a type of bread roll) are just a small selection from the diverse range, along with delicious Homemade Classic Fruit and Butter-Sugar Cakes at Domberger Brotwerk. Everything is made exclusively with Sourdough, without yeast, leavening agents, or any other additives—purely traditional and handcrafted. Here, everyone is a career changer, but they all share one thing in common: a passion for good Bread. Join us for a day with Baker Melina and her Team in the Glass Container at Markthalle Neun and immerse yourself in the wonderful World of Bread—baked with Love!

➡️DOMBERGER Backwerk ➡️
Markthalle Neun
10997 Berlin
Kreuzberg

Website: https://domberger-brot-werk.com
Instagram: https://www.instagram.com/brotwerk

00:00 Intro
02:03 Preparing Sourdoughs, Breads, Pretzels & Cakes
30:54 The Big Bake begins
1:45:29 Outro

#bakery #artisan #traditional #streetfoodberlin

I simply love working with my hands and not just sitting in front of a computer anymore. I just love baking. Good morning. Flour. Water. Salt. Time. Domberger lockers. Tenant’s cellar. This is our cold storage room. Good morning. I’ll print out the production plan for the week so I have an overview of what I need to bake today. And then I’ll start refreshing the sourdough starters and taking care of a few other small tasks. After that, I’ll shape the first loaves. Flour, water, salt, time. When that’s on. Do you know which days the bread rises best, or which types of bread rise best? Yes, roughly. Any experience-based advice? Yes, Beutebrot (a type of bread) always works. It’s a classic. And we don’t have all types of bread every day. Exactly. So we always have Rockgenbrot and Beutebrot. We have spelt bread here from Wednesdays and in Moabit from Tuesdays. So, we also have a slightly different production plan at each location. Exactly. Each location is also organized in a decentralized way. That means the people who manage the location actually decide what we offer and what we don’t. That’s the plan for today. Is the temperature important? Yes, this is for the rye sourdough , and it’s very important because the rye needs warm water , and so does the starter for the rye. So, we do three stages with the rye , and the starter was already made on Saturday with 2% salt and then stored in the refrigerator. That means it’s especially important here that I use warm water because the dough itself is probably around 10°C or a little less, 6°C. Exactly. That’s why I have to use very warm water. I’ve got it at just under 50°C now. Starter for the rye bread. Okay, I did something silly. I should have put it in the mixer because it’s quite a lot of dough. What’s the situation here? A bit of a spill. Oh well. I just need to quickly check it. It’s at 29°C now. It could be a bit warmer, but it’s definitely perfectly fine. The dough will now rise for another 3 hours, and then more flour, water, and salt will be added , and that will become the rye dough. Yes, I’m refreshing the wheat sourdough starter now. It’s refreshed every morning. I now have 3 kg of wheat sourdough starter , and I mix it with about 3 kg of water and 3 kg of flour. And it’s not a problem if you add a little more water or a little more flour. The sourdough starter has been fermenting over the weekend. That means it’s already quite acidic and needs a bit more nourishment. And it will now sit out for about 3 hours, and the wheat doughs—that is, bread, pretzels, cakes, etc.— are made from or with the sourdough starter. Exactly . By hand. I write down the temperatures of the doughs so that it’s traceable what temperature they are. Exactly. We document that every day. Exactly, so that the person who’s making the dough later knows how much dough it is. I’m writing down here what I need to produce today. Well, not everything yet, but most of it. I can use that as a guide for how I manage my time. Right, I’m alone for about two and a half hours until the next two arrive, who will then help me a bit. I’m just going to start by working on the sourdough starter, baking a lot of it , and then doing some small pastries, cakes, and things like that. Yes. This is our fruit cake. It can start acclimating. Preparing the proofing baskets . Okay , let’s get started. So, I’m weighing out 900g per loaf for our sourdough starter, give or take. It’s a classic morning routine to start by refreshing the sourdough starters. and then shapes the first batch of loaves so they can go in the oven. At least here. It’s a little different at each location, but at the smaller sites, you can generally follow this process quite well. And yes, I might also shape a few rolls now; they don’t need as long in the oven and can be baked while the bread here is proofing in the basket . That way, I’ll save myself some time later. “Loaf bread” with 90% wheat, 10% whole-grain spelt flour. Everyone has a slightly different way of working with it, and I try not to put too much tension on it so that it relaxes nicely later and doesn’t have to sit in the proofing basket for too long. Bag bread has 90% wheat, 10% whole-grain spelt. And yes, a pretty classic sourdough bread, like a French country loaf. We actually make the dough every day, but today is Tuesday, the start of production for the week, and we made this dough on Saturday with only 2% sourdough so that we’d have dough ready on Tuesday. It’s worked really well so far. They’ll stay in the proofing basket for about 45 minutes. Then they’ll go in the oven and bake for another 45 minutes or so. How did you decide to become a baker? Um, yeah, I just felt like it. I previously worked more in the arts and culture sector and also studied art. I’m actually still a practicing artist alongside my job here at the bakery. Yes, and I just wanted to learn a trade, so I applied to Domberger on a whim and have been here for a good two and a half years now. Exactly. And it’s not like I necessarily want to open my own bakery, like many of us, but I was really interested in learning a trade properly and found it very appealing not to have to do a traditional apprenticeship here, but rather an in-house training program. So, we don’t actually have anyone here who’s doing a traditional baker’s apprenticeship in that sense, but rather people who come from a different field or after completing their baking apprenticeship. Exactly, I found that really nice, and we’re a very dynamic team. You can tell that many of us have done something else before and bring different perspectives. I really enjoy working with my colleagues here. Right, it just came about out of interest, and yes. I dust the proofing baskets with rye flour. It’s proven quite effective. Then the dough doesn’t stick to the basket as much. And what was your motivation? Honestly, I think I’m quite good at leading a team, or a small team, organizing, making decisions. I simply wanted to develop myself a bit further because, in itself, production is fun. So, baking bread, making dough, and so on, but it was simply a new challenge, and I think I tend to quickly want something new and keep learning, to not stagnate, and so I was really keen on it and it was a lot of fun. But right now, I’m not managing a location. I just step in occasionally when there’s a staff shortage or when a management position is needed. And right now, in addition to production, I’m also coordinating our training department. That means I look at which new people are being trained where, at which location, and by whom, and how quickly they’re progressing. I sometimes train them myself. Exactly, how quickly they’re progressing—by that I mean when we can foresee when and where they’ll be moving on to further training. And that’s what I particularly enjoy. I actually come from an art background, but also from art education. So, this whole topic of training is very close to my heart. The baskets will stay standing for a little while longer. The last ones for another 45 minutes or so. The first ones can go in the oven in about 20 minutes. Preparations for Swabian “Seelen” (souls ). These will be “Seelen” now. I weigh out 300g per dough ball , and they’ll be sprinkled with caraway seeds and salt later. Exactly. That’s another classic of ours. The “Seelen” will rest for another 15 minutes or so to relax a bit, and then they’ll go in the oven. Hello flour, water, salt, time. That’s the biggest pain, if the tarp doesn’t go up in three easy flips. I’m just checking if they’re ready to go in the oven. I think so. Yes. These are our baking trays. We bake pretty much all our kinds of cakes on them. They’re being sprayed with release agent now, so the cake definitely won’t stick. And then we have cake batter here, which was also made on Saturday. I still had a little fruitcake dough left. There was some rolled-out dough in the fridge, I’ll use that. That means I only have to prepare the butter-sugar cake now. And I’ll check how much. Ah yes, just one. The cake needs to cook a bit now. It’s actually almost too late for me to make it. So I’ll just put it on the oven floor right away so it gets a bit more heat. Okay, that’s 1.1 kg , and every cake we make is made with the same dough. So, it doesn’t matter if it’s butter-sugar cake, fruitcake, or cinnamon rolls. We use the same dough for everything, just in a different shape. I’ll dust it with flour now , and then put the dough into the pan. And I’ll make some holes in it now, pressing them in. I’ll put butter in them later. I could do that now or later, but I’ll do it a little later. I can do something else for now. Then the dough goes up here to warm up nicely, and then it goes back into the refrigerator. Okay, let’s continue. Roll it up here. I think it feels soft. Nice and relaxed. We can move these. I need to get a little more flour. And I’ll take this wheat sourdough starter to the front so it gets a bit warmer. I’ll put it in front of the oven when we’re finished. Fifteen loaves go in one oven. Then I’ll sprinkle them with a little more rye flour. I need to check again. Yes, it looks clean. Now they’re turned out onto the peel and left here for a bit so they can relax and not become a ball. The flour is swept away because flour on baked bread isn’t very tasty. And then they relax, and I check that they ‘re about the size of my hand. Of course, this isn’t a universal rule because everyone has a different hand size, but roughly the size of my hand. It’s not there. It’s here. Then I have the cutting knife here, it’s like a blade. I clean it a bit so it cuts well. And down here you can see that the whole loaf has settled at the bottom, so it’s not rounded anymore. That means they’re relatively relaxed now. And then a D is cut into each dough piece for Domberger. Open the lid. 10 minutes now at 250°C and then the temperature is reduced a bit. So, what do the rolls look like? Yes, Okay, next round. I’ll just give it a quick sweep. Oops. We use steam for a better crust. That means the bread gets really crispy on the outside and much shinier. So, without steam, it’ll be a very dull bread, but with steam, it’ll be beautifully shiny. Caraway seeds and salt. I’ll make a few without. Not everyone likes caraway, but exactly a few will be made without. Another round of loaves. Thank you so much. One down here. This one goes up there. Yes, perfect. Wait, wait, wait. That’s it. Yes. Okay. Thank you. You’re a sweetheart. You said you had shoulder problems? Yes. Not from work. I somehow twisted my shoulder awkwardly , and I woke up with it yesterday and was like, “Oh God, it can’t be.” But I thought it would be silly to postpone it again now. That’s why I’m using heat patches today. Very good. This is always the best moment to check and make sure they’re not too flat or too round. Okay, let’s continue. Next step for the Ukermark butter-sugar cake . Here it is. Now we’ll add butter to the cake. This is our butter-sugar cake. Mmm, so delicious, just like ours. It should be about 125g. It’s 128g now, that’s fine too. It can go back down. I’ll leave the butter out for later because we’re going to make cake batter, cinnamon roll dough , and pretzels. We need soft butter for that, so it’s staying out here. Now it goes into the little holes I pressed in earlier. And sugar will be sprinkled on them before baking. There’s already butter in there , and after baking, we’ll drizzle cream over it. Now we’re refreshing the spelt sourdough. The cake is going back up here for now. There, it can continue to cook nicely. Then I’ll check on the bread rolls too. It could be a bit hotter. That looks good as well. Preparing the spelt sourdough for tomorrow. It’s not warm enough. I’m also refreshing the spelt sourdough now with roughly the same amount of water, flour , and sourdough starter, but a little less, because it’s quite sour now, having been over the weekend. 750g water, 750g flour, 500g spelt sourdough starter. Looks good. 5 minutes. I still have a little time before the next things go in the oven. That’s why I’m going to start twisting pretzels now. And two baking sheets. They’ve already been stretched. I would actually press them now, but we’re currently testing a new way of proofing and whether it makes more sense to prepare them like this over the weekend. That’s why they’re already pre-stretched, thankfully. They’re tearing a bit. That doesn’t look so nice. Ideally, our pretzels have a plump belly and thin arms, so the arms are nice and crispy and the belly is soft. Of course, everyone makes pretzels a little differently, like any product, but I like them when they have that plump belly and those pointy arms. Pretzels are a classic for us. We put butter in the dough. That’s why I’d say they taste especially good. And of course, they taste great with the sourdough. Exactly. Isn’t that usually made with butter? Most pretzels you buy are vegan, and maybe they contain margarine. I’m not entirely sure, but people are always surprised when we say we use butter, because they’re not traditionally made with it. I think it also depends a bit on the region, I imagine. You know, the classic pretzels are from Bavaria or Swabia. I don’t know about this one. Probably more of a Swabian pretzel. Our boss comes from the Swabia region, so we have many products that are similar to those in southern Germany, like Seelen (a type of bread roll) or pretzels or Vinschgerl (a type of bread roll). He’s always open to us trying new things, but it’s very classically southern German, I’d say. He comes from Augsburg. Yes, he comes from Augsburg, exactly. These are the finished Seelen. I’ll quickly finish them, and then the Beutebrot (a type of bread roll) goes back in the oven , and then we’ll get some new dough from the cellar for the next batch of bread. Okay, I’ll tap it now. If it sounds hollow, then it’s done. One more. Yes, sounds good. Firm there too. These are the finished loaves. We have about 70 loaves ordered today. I have about 60 in the oven now. Then I’ll bake a few more for the order now, and the things that come after are for regular sales. But we only open at noon on weekdays. That means, oops, there’s still a bit of time, although a lot of people come earlier and want something. That sometimes works out. Let’s get more dough. Yes, they can still do it. I’ll set a timer here. The rye dough needs a little more time to get really bubbly. How can you tell? Yes, it needs to bubble more, ideally become a bit foamy. It’ll probably take another hour or so. Yes, that sounds better. So, here I’m shaping some portions for the “Beutestangen,” you know, for baguettes. They’ll rest for about 20 minutes, roughly 15 or 20 minutes, before I shape them into baguettes. Is that a different dough? No, it’s the same dough, that’s why it’s called “Beutestange.” The other one was “Beutebrot.” This is our “Beute” dough. From this we make the round loaves, then mostly double loaves for restaurants, and “Seelen” (a type of bread roll) are also made from the same dough, and “Rebstückle,” which are snack sticks that I’ll make later. It ‘s all the same dough, like a universal dough, but the different shapes give it different characteristics, although the “Beutestangen” (a type of bread roll) and the “Beutebrot” (another type of bread roll) are relatively similar, of course, in terms of crumb and crust. Yes. Sourdough starters are placed in front of the warm oven for faster fermentation . We can measure the pH value later. Based on the pH value, we can also determine how far along the sourdough starter is. But it should also show activity even without measuring . Good morning. Well? Your intern is here. I already had another one here, and I had to explain to him that you’re unfortunately not here today. Poor guy. Yes, he’s now at the branch on Uhlandstrasse. Yes. Well, do you still know your way around here? Wow, I always get lost down there. Okay, then wait a moment until Aida arrives, okay? Then she can show you where you need to go. Would you like a coffee? Of course. What would you like? Oatmeal cappuccino. I’ll bring it to you. Thank you. Good morning. So, how are you? Good, good. Nice. And you? Welcome back. Yes, okay. I have a bit of a stiff neck. Thank you. I’ll put it here. Yes, thank you. I fold the dough up like a package. That way I build up a bit more surface tension, and then I give it another little twist here, so the surface has quite a bit of tension. I stretch it out again. I like to make little peaks on it. Then it goes back into the flour and into the floured pan. And it won’t stay there much longer. The loaf will stay there for about 10 or 15 minutes maximum, otherwise it will flatten out too much in the oven. It can be moved into the oven relatively quickly, but not too quickly, otherwise it will become too rounded . You get that feel for it eventually. So, every morning, you write down what your colleagues have to do. Exactly, so that we have a really good system for assigning tasks and nothing gets lost, and yeah, just like a little to-do list. Welcome. You have to make nine batches of cinnamon paste. I forgot to mention that you should get butter. That’s okay. But you can do that later this evening. Exactly. We’re not making one tomorrow? Yes. No, exactly. Cakes for two days, and we still have some leftover dough here. You can pre-stretch pretzels, make them long, and then twist them. We have two presses down here. I’ve already finished one press and then I’m going to make two fruit cakes, this one up here and the Rebstöckle, but not yet. I’ll let you know when the pretzels are ready, because there’s something in the oven right now. Probably around 11. I’m putting things in the oven now and then I’ll take a break. You can bake some things in the meantime if you want. Me? Yes. What do you mean by baking? Taking them out. Taking them out. Yes. You’ve already done that, haven’t you? Yes, a little. Are you making the fruitcake? Well, I want to put the fruitcake in the oven at 11. Sounds good. Yes. Should I continue with the fruitcake first? No, you can take a break from the pretzels in between. The dough is already ready anyway, so it’s just an ongoing project. You can also pre-stretch the pretzels, then let them rest, then make the cake, then twist them, because they need to relax a bit anyway. Cutting baguettes isn’t so easy. You mustn’t cut them too steeply, otherwise the sticks will spread out. You have to make a straight line with a little curve, like a little wave , and ideally five lines, five cuts. Hehe . I only need two rolls, actually. Do you have any rolls yet? Yes, I already have some today. Do you have cash? Of course I do. With pleasure. I haven’t opened the till yet. Do you want them with or without caraway seeds? With, please. Yes. €6.60. Great. Keep the change. Thank you. Thank you. Bye. Have a nice day. I’m in right away if I’ve been here in the market hall for three days. So just butter again now, right? Yes. Do you have flour? I have flour. Patrick. So, this is Patrick. Patrick is our intern for another three weeks and this is his first week here in the market hall , and yes, he’s currently lengthening pretzels and will twist them afterwards. He already knows quite a few things. He’s a good help. And over there we have Aida working on the dough. Let’s go over there. This is Aida. Aida is making the dough layer today. So that means I can actually start with the rye dough right away, right? Yes. Please remove the starter. Yes. I didn’t know that before either. Are you going to be here all week? No, just today. And I’ve registered here. So, speaking good English only. Exactly. And I’m currently developing a glossary. 30-type rye, is that right? No, 48. Okay, because it said 30, I thought. Oh. Ah, no, it was on the lid. The lid is on that one box up there. No, that’s why it’s already in the mixer. Bumping into each other is quite normal here. You always have to weave your way through a bit. And first, make the perfect one. Yes, look, then you can watch, right? Yes. Yes, totally. I’ll show you in a minute. Can you slide it after that? Yes, I’ll write it down for you. Slide what? The back is impossible. Patrick doesn’t need the charging cable right now anyway. You can take a look if you like. I don’t know. Are there always three of you? Nope. On Saturdays, there are five or six of you. Oh, really? Yes, so look. Sugar on top. Do you know how much? 125g. Maybe. I always just eyeball it. Bad teacher? Put the fruitcake in, with cinnamon sugar on top. Yes. And then you slide the buttercake in at the front. That too. And then you click up here. So first fruit, then sugar, sugar at the front, fruit at the back, because fruit takes longer. Then you just click on the timer, and when the timer rings, check the fruit, the sugarcake. You can also ask Aida, she knows how it should look. And when I get back, we’ll make vine cake together. Cool. Loot. Loot, loot, loot. Okay. The top oven still needs to be turned down. Is that oven for cakes? Oh, not that one, I mean the top loot. I’ll put the cakes in now. Yes. So, I have fruit first and then sugar. Is that enough? Yes, perfect. Time’s ticking , and then exactly. Yes. Okay, cool. I’ll just check on it later. Yes, in about fifteen minutes. Fruit takes a little longer, right? Exactly, but with the sugar cake, check on it a little earlier so it doesn’t get too dark. How long does it need to be kneaded? I’ll just let the rye knead slowly now. Probably for about 10 minutes, and I’ll just check every now and then to see if the consistency is good or if I need to add a little more water. Exactly. Looks good so far. Yes. And what should it look like when it’s ready? So, can you tell from the outside, or do you have to feel it with your fingers? Yes, well, we generally always touch the dough and just look at it— it’s just a matter of experience. Then you know, okay, there’s enough water now, or okay, it could use a little more. Yes, exactly , it’s a bit stiff, so I’ll just add a little more water , and then it should be fine. Yes, now I’ll just let it knead some more. Also, make sure all the water is kneaded in, that the dough isn’t shiny anymore, and then, yes , it’s done. Yes, that looks good. Yes? Yes, absolutely. And you’re from Stuttgart? I worked there for a few years. And I studied in Stuttgart, actually in Hohenheim. Yes, so you know your way around pretzels. Yes, I do. Do you have an agricultural background? No, not at all. Well, I’m from Berlin, and ah, you’re from Berlin. Yes. Thank you. Is it not ready yet? Pardon? Is it not ready yet? No, I’ll give it another two minutes. It can still get a little darker, I think. And then exactly… What does it look like here? This also needs another two minutes. This container, it was still with other dough. Mhm. Exactly, that was the rye sourdough starter that was already in there, and we scraped that out and then reused the box. Yes. And then exactly… we always clean it at the end of the shift, but right now, because it’s the same dough, so it goes right in. That makes no difference, it’s okay. Exactly. You have to press and hold the button up here for a while, which one? That one. Okay. And you have it up here. Exactly, that one. But I think from my first glance, it can still…? It still looks a bit light, Can you close it, and then you can go to the program here twice, then the timer will be here. Mhm. Then again, then the minute counter starts here, and then I don’t know, can you do another 5 minutes? Yes, I would have said so too. It’s gotten a nice color. Yes. And then, of course, everyone does it differently. Some people really coat it with cream. I just sprinkle it. Exactly. I want you to still be able to see a bit of the crystalline structure. This is now the wheat sourdough for the pretzel dough. This is now the pretzel dough, I’ll let it run slowly for about 3 minutes so that it all becomes a mass, so to speak, so that everything is combined, and then I’ll let it run quickly for another 5 minutes or so. Exactly. And that one’s for tomorrow. Exactly, that one’s for tomorrow. We’ll let it sit out for a few hours now, and then we’ll put it in the refrigerator later. Thank you. Somewhere to the side. We’ll put it in the refrigerator if there’s room. How many grams are a loaf of bread? 900g. Exactly. The baked ones are 100g and they also lose about 50g. Pretzels are baked for about 12 minutes. You have to be especially careful that they don’t get too dry. If the lye solution isn’t as strong anymore, they stay a bit lighter, but are usually still cooked through. We’ll check how fresh it is later. Again, the same dough for the “Baubebrot” (a type of bread) and for the “Seelen” (a type of bread), just in a completely different shape. What are they called? “Rebstöckle” (vine stalks). Based on the grapevine , and many customers actually come up with very creative names for them, like “Weinstöcke” (vine vines), “Peitschen” (whips), “Ribs” (ribs), the wildest things come up, but actually they’re called “Rebstöckle”. Yes, relatively far back in the fridge. They’re being sprayed now because they’re getting a topping, and because we roll them out in flour, they don’t stick as much otherwise. Caraway salt goes on, then just salt and pepper, and salt again. The yeast is there, I saw, at the front where the cream is, right? Ah, yes, okay, then not. Then it’s lying… But it could be. And then we always measure the temperature of the dough, it’s also a bit of a quality control thing. I’ll check, it’s 26° now, and then I’ll write that here on the board. The pretzel was 26°. The cake is still warm. Here you are. But rye bread. Ah, I didn’t know that. Well, I could search for a long time. Cash or card? €6 please. Also 10% wholemeal spelt. Ah, it has 10% spelt in it. Yes, is that alright? But it’s nice that he said that. €6, please. Would you like to pay by card? I have a stiff neck. Perfect. It worked. Have a nice day. I still have a really nice dark one. I still have a really nice dark one, yes? Well, some like it a little lighter sometimes, others a little darker. €6, please. Exactly. I’m currently shaping the rye dough into rye loaves. We have the dough; we started the basic dough on Saturday. We usually make it a day in advance, but since it was the weekend again, we have a recipe where we add some salt and let it ferment in the refrigerator over the weekend. Then this morning we made the full sourdough starter, the rye sourdough starter with flour and water . Aida made the regular rye dough earlier, which has now risen for another two hours, and we’re shaping rye loaves from it. I’ve already made some rye flat loaves , and we’ll also make some small rye loaves. Because of the long fermentation process, they don’t come out of the oven until the afternoon. And most of our customers know that. And we sell them the next day too, because we bake them in the afternoon. A rye bread keeps for quite a while, about 8 to 10 days, if you store it properly. Because it’s baked with sourdough, it keeps relatively well anyway. Yeah, so you sell about two halves. Okay. That happens. I think it’s because of the dough. Yeah, that’s what’s going on. 10% . Then I’ll have a baguette. Could I have one of those apple crumbles, please? Sure. You can get something else out after that. Should I wrap it up for you? Yes, please. My mother and I aren’t swapping hairdressers. I was so disappointed. Really? I can only leave the house wearing a cap now. I look like a criminal. Oh, were you at a barbershop? No, I already found something, it wasn’t exactly cheap. Oh yeah. Could you help me lift something? It’s not far, but… Bye. Bye-bye. Hello. A loaf. Yes. And a pretzel. Have a nice day. Bye. Hello. I’d like a loaf of bread. Yes, please. Here you are. Have a nice day. And a piece of apple compote. Please. Have a nice day. Thank you. Bye. Hello. What’s happening here? We also deliver to restaurants, we do it by cargo bike, and now I’m delivering some bread to different restaurants. They’ve been ordered, so to speak. Exactly, we have customers who regularly order from us in the restaurant industry , and then we also offer the service of delivering the bread to them. Then you’re standing in front of their entrance; it’s a corner shop. What motivates you? Well, I enjoy the fact that you can multitask so well here and organize the workflows so efficiently. I personally really enjoy it , and I also find it particularly nice and enriching to teach new people. Like when we had an intern here today, or passing on some of my knowledge to new colleagues. Exactly. And it all fits together quite well in this job, yes. Uh, I just love working with my hands and not just sitting in front of a computer or working on things in a purely theoretical way, but rather doing something very practical, something very direct, where I have a direct output, where I can see the result immediately. Exactly, and I’ve enjoyed baking for a long time and simply love it.