In its two transparent organic bakeries in Munich Schwabing and in the old town, you can see for yourself and watch the bakers throughout the entire production process. Here, doughs are portioned, processed, and shaped by hand. This makes the manufacturing process with all organic ingredients and work steps accessible and visible to all customers.

True to the motto “You can't trick nature,” long dough resting periods and the use of sourdough are the focus. Julius Brantner is convinced that the natural process of maturation and fermentation brings the best quality to his organic breads. Here, the specially made organic natural sourdough is used. In addition to organic flour and water, it consists of valuable bacteria responsible for the fine taste. In addition to the best organic raw materials from the region and the own natural sourdough, Julius Brantner's bread craftsmanship is mainly distinguished by the long dough resting periods and the complete absence of additives and baking agents compared to conventional bakers.

This is how the characteristic taste develops naturally. Additionally, organic breads stay fresh significantly longer. Just like wine or cheese, dough also needs time to mature. All organic doughs are given at least 24-48 hours for fermentation. This also breaks down the so-called FODMAPs. These are certain sugar and alcohol compounds that can irritate the intestines as hard-to-digest carbohydrates in some more sensitive people. Thus, organic breads are not only good for the palate but also for digestion.

Organic Bread Craft 25 - Due to the long maturation period of 48 hours and natural sourdough made from whole grain rye, the full-bodied organic bread gains its unique character and stays fresh for a particularly long time.

Organic Light Rye with Apples 100% Organic Light Rye - Wholemeal flour is accompanied by fine organic apple pieces, which are fermented with the finest apple juice and caramelized organic rye grains. A resting time of 24 hours enhances the flavor and digestibility.