Switch mode

This Bread Tastes Like Home

“One bite and I’m transported straight back to my childhood” says Christian Aeby.

Swiss Deluxe Hotels Stories Winter 2021 This Bread Tastes Like Home 01 MS[5] Ecirgb T170

Born and bred in Basel but a Hamburg local for 30 years, he can hardly believe to be lucky enough to make a living doing what he loves best – making sourdough. He spent most of his working life travelling around shooting commercials until he finally decided to turn his passion for baking bread into a career in early 2019. He had been experimenting for years, picking up tricks of the trade from top bakers until finally perfecting the sourdough recipe of his dreams. These days, he sells that bread in his own shop in the Eppendorf district of Hamburg. Spanning four square metres, it is styled like a designer shop with black walls and a traditional apothecary counter as the only piece of furniture. Every single loaf is lovingly wrapped up in pink tissue paper – a true culinary status symbol.

This is a bakery like no other. At “bread.”, there is only one product for sale. It’s sourdough bread or nothing here. Five ingredients (flour, water, salt, acerola cherry and natural yeast) baked in a wood-fired oven to create a crusty, almost overdone finish on the outside with a superbly soft and fluffy middle. If you ask this maverick baker, quality is more important than quantity. “The aim is to get as close to perfection as possible.” That’s quite a big ask considering that “sourdough is temperamental.” It has to prove for 36 hours and it responds to the slightest change in temperature, humidity or air pressure.

If the 63-year-old isn’t happy with a batch, he’ll sell if off for a reduced price. And it pays off … A local newspaper dubbed Aeby the “best baker in Hamburg” after he outshone his professional competitors in a ranking of a renowned culinary magazine. His perfectionism has actually been stopping him from expanding his business. Until now! Another branch of “bread.” just opened up in his hometown of Basel.

Words Patricia Bröhm

Bread. Eppendorfer Weg 189, 20253 Hamburg, Germany
Tel. +49 (0)171 428 70

Blumenrain 32, 4001 Basel, Switzerland
Tel. +41 (0)79 575 74 55


Related Stories

You don’t have to like this delicate yet rough leaf vegetable with its complex bitter notes – you have to love it! The late growing radicchio tardivo di Treviso is the prima donna of the noble radicchio family.

Discover more

The world is changing. That has always been the case. And the luxury hotel industry has often been at the forefront of developments when it comes to innovation. Just think of hotel pioneer Johannes Badrutt, who installed Switzerland’s first electrical system above his Kulm hotel in St. Moritz, creating a furore with his festively illuminated Belle Époque halls.

Discover more

Owner & General Manager, Guarda Golf Hotel & Residences, Crans Montana.

Discover more

The farm Terreni alla Maggia is part of the Castello del Sole estate.

Discover more

Leonardo da Vinci once said, ‘Simplicity is the highest level of perfection.’ Those who visit the Engadine encounter this simplicity with ease – in the tranquillity of nature – and the effortless luxury of the Kulm Hotel St. Moritz. General Managers and spouses Jenny and Heinz E. Hunkeler are committed to this daily. We visit them to unveil their unwavering enthusiasm for their place of work and residence.

Discover more

Franz Faeh is fluent in seven languages and can cook hundreds of dishes off the cuff. His most outstanding qualities, however, must be his warmth and dry humour.

Discover more

Specialising in turning brands and spaces into audible experiences, The Music Architect’s founder and creative director, former classical cellist Zoë Burnard, gives us a glimpse into her world of sights and sounds in ten questions.

Discover more