The Simple & Honest Principles of Julius Brantner

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.

In the last few years, whenever a friend from outside of town visits they are taken to the Backstube, mostly to Nordendstr. … and whoever tastes Julius’ bread is hooked. So, it comes to no surprise, “bring me Julius Brantner bread when you come re-visiting” is the subtly expressed wish ever since by the same friends.

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 breads, two buns and, exclusively in the branch at Kreuzstrasse 1, Swabian Brezel (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 near the crossroads of Nordendstraße and Friedrichstrasse in Munich’s Schwabing, you inevitably smell the bread. Next thing you see is likely to be a cue.  

“Bio Brothandwerk 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. Therefore, the Backstube is only open till the last bread is sold. Which equals to approx. 600 loafs of bread and 700 buns.

Just six months after the opening, Julius was awarded the title of “Best Baker in Munich” (reader survey by Falstaff magazine). This was 2019. Meanwhile his bread is served in several top restaurants in Munich.  

What sets Julius Brantner apart from other bakers is his commitment to using high-quality, locally sourced ingredients. The bakery works with small-scale farmers, such as the organically certified miller Monika Drax (link) from Upper Bavaria and producers following sustainable standards and cultivating crop rotation.

Is there a secret other than quality, passion and craftsmanship? Hardly so. Julius believes firmly in his abilities and concept, also in his ability to lead his staff by example, and last but not least: Only if he feels like doing it, he does it. 

Text: Sonja Pham, Michael Schmidt
Videography: Johannes König, Photography: Kathrin Koschitzki
Want to know more about Julius Brantner Brothandwerk? Check out their website:

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