Max und Moritz German Bakery

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The Passion for healthy bread

My bread loaves are prepared with slow stone-milled, organic grains where ever possible (Wheat, Rye, Buckwheat, Spelt, Barley and some varieties used for glutenfree breads). Kamut, wild Millet (panicum miliaceum), Lupine, Emmer, Einkorn and Peacock Barley are occasional grains I grow - or intend to grow - myself or collected from remote areas of Pakistan. The ata comes from a farm nearby, which has been growing wheat organically since more than 25 years. My aim is to work with local ingredients only, in order to keep my “Eco-footprint” the lowest possible. For my sour-dough breads, I use and maintain my own 5 sour dough varieties (the oldest since 6/2014), the bread dough is rising for upto 24 hrs (which helps the enzyme “Phytase” in the dough to develop fully and substantially extends the bread's shelf-life). Recently, I have started making bread with a “Biga” dough and have added a third type with diastatic malt. The experiments with “Trub” are ongoing.

My breads are hand-made in the best sense, I do not use any artificial flavours, preservatives, colors, etc., and do develop their best taste when baked in my own wood-oven.

I always try to add new varieties of bread, dough rising agents and ingredients to create unique breads; the latest being the Moringa Pesto bread. Many of those come from my own rooftop veggie- and herbs garden and I see gardening with my own compost as an integral part of my life and work and passion for baking bread.

My stall at the weekly Nomad Marketplace (which I co-orgfanize) has products, which go well with my bread: my own and others’ organic seeds, plants, herbs/spices, pestos and jams, as well as fresh and aged cheeses from the few producers in Pakistan, export quality honey, hummus, kimchi and - seasonally varying - a lot more.

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