Master patissier Lea Zapf has made her dream come true by moving into a typical green shack at the Viktualienmarkt. In the market patisserie she bakes with natural ingredients from the nearest surroundings. The eggs come from happy and free living chickens from the farm Gut Hollern in Eching. The Hofbräuhaus Kunstmühle grinds the flour. Lea prefers to bake as naturally as possible, because she is curious and tempted by the pure and full taste.
She has very high demands on her craftsmanship, which can be found and tasted in every detail of her creations. There are Luftikusse, a kind of cream puff, with creams of Pistachio, boiled caramel and lemon curd. Chocolate tart on a puffed quinoa slice with a cover of peanut cream, gorgeous cinnamon slices and cheese cake. Fresh lemonades and coffee rounds off the range. Tradition thus meets a mixture of French and German baking art and unfolds in its artful own creations.
For Lea, baking is an art form and the taste is immediately linked to the wonderful atmosphere at her Standl. Striped canvasses, comfortable seating with a view into the bakery and the hustle and bustle of the Viktualienmarkt.
ADDRESS: Viktualienmarkt — T 089 242 176 05
IG @leazapf_marktpatisserie—WEB leazapf.de
Lea Zapf is among many other manufacturers, retailers and restaurants part of Munich “Handmade Quality”. The guide is our latest book out of the Makers Bible series. A compact city guide in pocket book format, which leads to handmade, genuine and passionate quality in Munich.
JOURNAL. What you might want to know…
Doing something by hand can change a lot. Buying something handmade out of conviction can do the same. It changes – or has already changed – the way we think. Especially when it comes to our food. What do we buy? Who made it? What can we perhaps grow ourselves? How do our actions and decisions change, first ourselves, then our purchases, then the landscape?
Every sourdough – that culture of lactic acid bacteria and yeast in a mixture of flour and water – is unique, like a fingerprint, because in every region there are individual bacteria in the air that give each loaf its very own flavour. One person who knows more about the infinite variety of sourdough cultures than most – whose culture is culture, so to speak – is the Belgian Karl De Smedt, keeper and archivist of Europe’s only sourdough library.
It’s virtually impossible to miss Julius Brantner Brothandwerk if you’re a fan of baked goods and find yourself in Munich. The charming Swabian baker has recently opened his second location, the first being such a success. With his team working transparently behind large glass windows, Julius strives to make “honest and trustworthy handling of all ingredients and processes accessible,” he says. Unsurprisingly, locals and tourists flock to the shopfront to sample their aromatic bread and delectable treats.
SHOP. Our latest releases….
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Martin Schönleitner is one of 17 fishermen at Lake Chiemsee. Together with wife Verena Stephan they both run Chiemseefischerei Stephan, a family business for 400 years. Their ancestors had started their venture at Lake Constance. For three generations (at the present site) the Stepahn family lives and fishes at Lake Chiemsee, Prien am Chiemsee to be precise.
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