Fräuleinwunder Bakery

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United States
Knoxville, TN
Fräuleinwunder Bakery

Hello,
I’m a German gal bringing some of her home staple (German bread varieties) to the States. T Every bread freshly handmade and backed on the day of pickup

Permanently closed.

10/29/2025

2nd weekend bake (a little behind posting)

This is an oldie but goodie 😊

⭐️ Christstollen ⭐️

Not a new recipe - I made these for the last couple of years BUT the first time in Germany with German flour.

I think this was the stickiest dough I ever wrangled 😂
But I’m sure it’ll be worth it!

As every year I filled each Stollen with rum infused raisins, almonds and home made citrus peel. And of course my homemade sprout and almond paste filling.

Now all these cuties are wrapped tightly and are deviling their flavor for 1.5 months and then I’ll let y’all know you’re they turned out.

So stay tuned 😊

10/19/2025

Hello there, little tarte!

Since I’m not baking for my business anymore I thought I’m finally gonna bake all the things that I saved to try at some point.

So this is the first one
A beautiful Rustic Pear & Chestnut Tarte by

Because we didn’t have enough chestnut cream I added some dark chocolate ganache and that was divine.

I also subbed the rum in the chestnut cream with Amaretto which gave it a nice sweetness.

The kids already requested me to make this one again 😂

❤️

05/05/2025

First time making pretzels

And I’m happy with them! They might not look perfect after baking but they were so yummy, and so amazing for sandwiches!

Used table salt and sesame seeds to top them and I gotta say I dig it!

Thank you for teaching me 💕

05/01/2025

Look at these cute little buns!

They’re filled with chocolate and topped with a lot of edible glitter (which I still don’t know how to photograph successfully 🫠)

These went to a class I TAed this last year and it was a hit.

(Don’t worry, of course I made more for myself to eat 😁 and for my kids, of course)

04/30/2025

Making some end of year treats for my kids’ teachers

Brioche filled with homemade dark chocolate filling and white chocolate chips

04/21/2025

Croissant Update #2: nice on the outside, really not what I was going for on the inside, taste still good

I used two different recipes:
A: simple dough, relatively low butter to flour ratio
B: enriched dough (including milk & butter), relatively high butter to flour ratio

A (pic 1 &3):
Baked nicely and held shape well, crumb is more bread like but very tender

B (pic 2&4):
Also good bake, nice flaky outside, very greasy to the touch, slightly underbaked so didn’t hold shape well, very irregular crumb

Next step:
Croissants B were a bit too butter heavy for my taste so I will mix the two recipes and do some more testing. Dough B was definitely better to work with and created better layers during lamination, so I’ll just reduce the ratio of butter to flour for this one and see what happens 😵‍💫😁

Stay tuned for more tests 🙃

04/20/2025

Croissant Update:
I actually had the patience to let the croissant proof till they were actually jiggly…

kinda…

I also had some proof in my oven and they did get a bit too warm and bled some of their butter out.
I let them cool off again and let them finish proofing.

They all looked good. With some I was able to still see lamination and with others I couldn’t see lamination anymore.

Did the butter melt into the dough?
Or are the layers too thin to actually see the lamination?

No idea 🤷‍♀️

04/19/2025

This is my 5th? try getting croissants right and my first time seeing beautiful layers like this.

To say I’m excited is a slight understatement 😂

Now let’s all cross all fingers and toes that I shape, proof and bake them right 😬

04/08/2025

It’s been a bit over a week since my last bake and delivery day, so I wanted to give a shout out to the best business partners I could’ve asked for!

A very big shout out and Thank you! to

for having carried my brioche in their amazing coffee shops

for supplying me with the happiest local eggs and most delicious basil for the pesto knots

Without you, this journey would’ve looked a lot different! You helped me grow and challenge myself and I’ll be forever grateful to have had the chance to bake for y’all!

Love y’all and rock on!

03/21/2025

❗️It’s almost time for our last pop-up and the last chance to stock up on our brioche before we close our doors❗️

So come on by get yourself a delicious cup of coffee and stock up on your favorite brioche

We will be set up this Saturday 3/22 starting 12pm with a bunch of your favorite flavors.

🌟I hope to see y’all there for a last hurray 🌟

Cheers & happy Friday!

03/14/2025

A little thank you to the teachers of one of my kids co-ops. The co-op’s name is Big Tree so the kids figured we should make a big brioche tree that they could all share with each other.

I feel like we accomplished that

Thank y’all for taking such good care of our little guys!

03/09/2025

It’s the last month for Fräuleinwunder Bakery before we close our doors to this beautiful chapter.

So I thought why not give everyone a chance to stock up on their favorite brioche at a last pop up

Where?
When? 3/22 12-2pm or till sold out

All the brioche I’ll be selling are great to freeze so you can enjoy them for even longer.

Flavors available will be:
Brie & rosemary
Pesto
Chocolate
Strawberry
Pecan chocolate chip
Brown sugar cinnamon

You can pre-order on my website www.frauleinwunderbakery.com —> just make sure to select “partial pop-up” as your location!

I’d love to see all y’all to say Thank you! for four amazing years 💕

Thanks & cheers!

Address

Knoxville, TN

Website

http://www.frauleinwunderbakery.com/

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