Experience and tradition prove that quality and taste improve with natural production methods. For us, this means giving the sourdough all the time necessary to rise and to employ a slower and more intricate baking procedure. We source local and organic ingredients, and we never make use of artificial or chemical additives.
The sourdough is made following old artisanal practices with a long maturing time. It takes 24 hours until the dough is ready. This long process harmonizes the natural development of yeasts, lactic and acetic acids to arrive at the typically subtle and pleasurable taste.
Organic German Bakeshop is committed to sustainability in the interest of our children and the following generations who will have to live on this earth. In order to cope with the challenges presented by tradition and future, Organic German Bakeshop has decided on an operational conversion towards an ecologically sustainable production process.
Today, the commitment to producing high quality and healthy food touches upon basic ecological and ethical questions. The high standard of living combined with the ensuing abundance of food in highly industrialized countries treacherously suggests a blessing. The paradox is to be found, obviously, in the high price we pay: ecological destruction, hunger crises in the so called lesser developed countries and serious health problems caused by harmful alimentation and lifestyle in the so called developed countries are but a few examples.
The visible danger to sustainable life on our planet has led to our decision to unflinchingly take the line of ecological and social sustainability. Ecological agriculture protects our basic livelihoods: water, air, soil, the natural habitats of plants and wildlife and the climate.
We work closely together with several small farmers in the Himalayas. We supply them with organic grains and guarantee to buy the whole harvest at rates above the market rates.
Our cheese mainly comes from Manali in the mountains of Himachal Pradesh, where Hampi Wuthrich, a Swiss farmer has his own organic raw milk cheese farm with more than 80 local cows. You can read more about him here and here.
Another cheese supplier is the cheese shop of an Indian and Italian joint venture. They use milk from small farmers, who still live with their cows and buffalos in the mountainous regions of Himachal Pradesh in the same way they have done for centuries.
Our main supplier for agricultural products is the Ahana Farm in Uttar Pradesh. They supply the majority of our grains and pulse.