Julius Brantner cares for quality time. Not for himself, but for his bread. Because that is exactly what the son of a baker’s family from the Black Forest gives his bread in generous portions. The 100 percent natural organic ingredients, spread over just three types of bread and two buns (Tue – Fri also offers so-called specials for a nice variation), are given the time they need to be baked into an absolutely digestible sourdough bread.
“Real” is another term that Julius personifies with his bread craft. The smell of freshly baked bread, the crust of the buns, the passion of his employees – if you wander through AdalbertstraĂźe, you inevitably stop at the glass display case, watch the bakers at work. Smells. And tastes.
“Bio Brodhandwerk 25” is the name of the Signature Bread, consisting of wholemeal wheat and rye flour, wholemeal rye and rye natural sourdough. Once the dough has been mixed, however, it may only be put into the really hot oven after two full days.
ust six months after the opening, Julius was awarded the title of “Best Baker in Munich” (reader survey by Falstaff magazine). Meanwhile his bread is served in several top restaurants in Munich.
Photography: Thomas Vonier
Videography: Johannes König at Melville Brand Design
Julius Brantner 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.
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