“In 2002, we started growing our own grain, an old variety with the illustrious name, Champagne rye,” says Karl-Dietmar Plentz, not hiding the challenges. “You have to be a bit patient. In 2023, we were worried whether we would even have enough baking capacity.” The bakery also uses locally sourced blueberries, strawberries and eggs and, because it tells its customers about its valued regional partnerships, the concept also works. “Alternatively,” he says, ”For the sake of complete transparency, no bakery can function purely regionally.” After all, no sesame seeds are grown in Brandenburg.