We bought & tried {almost} EVERYTHING at our local German Bakery! 🇩🇪 | Here's our reactions! 🤤😋
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- Опубликовано: 6 сен 2024
- Definitely the yummiest food vlog we have EVER done! Being Americans, we aren't used to daily consumption of high quality bakery items, but after this video that's about to change!! In this video we show our first reactions to each bakery item. We also try to give a description of what it tastes like so you can experience a bit of it too! :)
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The best bakeries in Germany are the small, independent stores that have been run by the same family for generations. Sadly, those have become quite rare.
Very true, I only know two of them close to where I live and they are on a completely different level.
Especially the bread is so much better there, the bread in the video doesn't look delicious at all. :)
...and you learn quickly at what time of the day there isn't a line in front of those (you have a chance between 10 and 11:15 or between 13:45 and 15:00).
Iam a simple german: I see open minded foreigner making a nice video about german bacery-culture: I enjoy and like it! :-)
There are a couple things in Germany that reliably attract the commentary of Americans RUclipsrs living there: tilting windows and Rollläden, the bread, the skill of German automobilists, the clean streets, Flaschenpfand, the general lack of air conditioning (**cough** Nalf), the difficulty of learning the local language and if the commenter has dark skin, the existence of LEOs that don't try to kill you.
@@BrokenCurtain the clean streets?????
@@Affenkatze77 Yes, clean streets.
I know we Germans like to complain about all the trash that's on the roads and sidewalks, but in America, that's on a completely different level.
In New York, for example, most people living in the central parts of the city don't have a back yard or alley. So the trash bags get dumped on the side of the streets for the garbage collectors. That means rats, dogs and raccoons can tear them up and distribute the contents of the bags over a wide area. It also means homeless people can check out the bags to see if there's anything left they could use. There are random acts of vandalism, too - and sometimes, the garbage collectors don'tshow up. All of that means that the streets of a global city like New York look and smell like a garbage dump, which can get particularly bad during the hot summer days.
This is a specific example, of course, but other cities in the US have similar problems.
To give you a more generic example: if there's a traffic accident on a highway, the victims or their bodies get picked up and carried away, but the cars and their parts are just being pushed to the side of the road. Which means main roads in the US are lined with car wrecks, tires, window panes, car doors, exhaust pipes, vehicle bonnets and engine parts.
The almond extract is called „Marzipan“. There are even bars with Marzipan filling. Most famous Marzipan comes from Lübeck in northern Germany.
Marzipan is processed almond with more or less sugar (50/50 or more, sometimes with "Rosenwasser" in pralines), there is something nearly similar called Persipan it is processed pistachio.
@@Blazeor2 Lübeck is the town of choice for that stuff !
@@MrLotrecht i know, i love marzipan since childhood, especially the "Baumstamm" Marzipan filled with Nougat and coated in milkchocolate
Yes ! That's where I live. We have three different Marzipan factories here.
@@MrLotrecht obviously not for Tanner, lol.
A little hint, if you buy a full loaf of fresh bread. Slice it and put everything you don’t eat right away in the freezer. It still tastes realy good if you put it in the toaster to defreeze...
Alright! Good to know. Speaks for the good quality of the bread.
When in Germany I fell in love with their food. I especially love their bread. They make the most awsome sandwiches!! All great food.
Did you know? German Bread Bakery is a Unesco Immaterial Cultural Heritage.
German bakeries have the widest variety of different sorts of bread. There are even a lots local specialties of bread.
But be aware: a lot of "bakeries" don't really bake on their own - they just "bake up" brutes. Watch out for bakeries that create their own doughs and fully bake on their own.
The dark seed is poppy or Mohn in German. The Germans make a poppy seed cake called Mohnkuchen which is an acquired taste.
Ich vermisse etwas den Mohnkuchen meiner Uroma. Wir müssen schauen, ob wir hier in den USA auch so einen Kuchen backen können...
Liebe Grüße aus Virginia
Actually poppy seed cakes originate in Hungary and came to Germany via the Habsburg empire. And since Bavaria and Franconia were direct neighbors to the Habsburg-reigned countries of Bohemia (which is the western part of the Czech Republic) and Austria, cakes with the sweet poppy seed paste in it are common there, too.
@@MichaEl-rh1kv that's some good input here :D greetings from Virginia
Carefull,this seeds will make a positiv drug test on Opiat .
@@madflow710 Yupp!For sure!
The baby girl opting for the Brezel made me smile. Honestly haven't seen any lil kid that doesn't like a fresh Brezel. 🥨 Even with just a few teeth they are chewing away on it.. 👍
I mean is there any human being that doesn't like Brezeln?
yeah fresh brezels are reeeeally good xd also isnt the base on it good for the digestion?
Just give german cake a try, most are different than the ones in the US. At the end of the day it is sweet as well but in my experience not as much as the ones I had in the states.
Try Erdbeerkuchen!
My brother in law is from the US and moved to Germany like 25 years ago. I still remember his comment when he tried German cake the first time: "Tastes like bread..." - he used to put a thick layer of Nutella on (dry) German cake. He's fully Bavarianized in the meantime, plays in the local brass band and even speaks dialect ;-)
@@lordblobo Too be honest, I think food-wise to be bavarianized is a good thing. 😁 But Americans know their barbeque!
@@lordblobo bavaria is not germany, sorry mate. at least everyone sees it that way.
11:22 That's a "NUSSECKE"
these are so freaking good
i would consider to pre slice the bread loafs and then put them in the freezer, that way they wont spoil and if you want to you can take them out and put them into the toaster on a lower level. they will still taste fresh and even better when they are a little bit warm... holy cow i sound like my mother 🤣🤣🤣
Well, mom knows best.
And today it is "Muttertag" in Gemany, so very apropiate 💐😃
No need to put them in a toaster. They defreeze within half an hour on their own.
Nooooooooo. Buy good bread, it will last all week without getting stale.
@@pg259 Bro even good bread turns dry after a day in the open
In Bavaria they like to put caraway into the standard breads loafs. If you do not want that you have to ask for a bread „ohne Kümmel“
Kümmel ist echt überflüssig auf Gebäck 😩🙈 auf der Seele ist er ja meistens drauf... Kümmel sieht man hier in den USA nicht so, wie in Deutschland.
Liebe Grüße aus Virginia
@@OurWayOfLife Kümmelbrötchen! Mit Schmalz! Lecker!
@@gerdahessel2268 Schmalz ist eine echt gute Sache! Habe ich gerne auch selbst gemacht, vor allem Gänsegriebenschmalz mit Apfelstückchen und Röstzwiebeln. Da kann man sich bei der Vorspeise bereits überfressen 😂👍
Liebe Grüße aus Virginia
@@OurWayOfLife Sind aber in Franken und nicht in Bayern!
@@JuliusLong ich vergaß 😁 Franken sind ja keine Bayern, genauso wie sie keine Unter / Mittel und oder Oberfranken sind 😋 liebe Grüße
At 9:30 you eat a "Nusshörnchen". There are no almonds in there. The filling is a mixture of hazelnuts, sugar and flour. The whole "Hörnchen" is made from puff pastry. The same filling is in the "Nusszopf" at 10:40. But that was stuffed into a yeast dough.
The typical toppings for bread rolls are poppy seeds (Mohn)(4:12, 6:35), sesame seeds (Sesam)(6:35,6:58), sunflower seeds (Sonnenblumenkerne)(5:56), flax seeds (Leinsamen)(6:58), oats (Hafer)(6:58) and caraway seeds (Kümmel)(6:35).
The typical bread dough is made from wheat (Weizen) and rye (Roggen) in different proportions. The darker the bread, the more rye is in it. Spelt (Dinkel), oats (Hafer) and barley (Gerste) are also used in special bread dough.
Ich wünsche euch einen guten Appetit. 🍞🍞🥐🥐🥨🥨🥖🥖
(I hope the translations are correct)
Ich schenk dir noch ein N für's einfache "Hörnchen"
du hast deine wohl beim Nusshörnchen verbraucht 😉
@@FabFunty Was für ein N?😇
That’s a caraway seed. Very common in breads in central Europe. Also the tiny round black seeds are not sesame seeds, they are poppy seeds.
Yeah, the black stuff is poppy seeds
Yep poppy seeds don't eat them when you need to get drug tested :D
@@sternreport BS... These are seeds that have no opiates in it whatsoever.
@@hinneburmeister6879 I never said that these seeds contain opiates but they can be detected and confused as such for two days in urine if you eat to many of them, however you won't get a positive result with blood or hairtests. Do your research its not a myth but a fact!
@@sternreport thats mostly a problem of cakes with poppy seeds. the couple of seeds on top will not give you a positive test. to few and to degraded from heat.
I have made a big mistake. I watched the video before breakfast. Now is time to go to my bakery.
Hahahaha, good it's late for me and I'm already full but wait
I was at the bakery today 🤣🤣🤣
You missed one thing to get the most out of our bread: "Deutsche Markenbutter". ;)
Exactly.
🤣🤣🤣
Absolut!!! Bitte probiert deutsches Brot unbedingt mit "guter Butter". Ihr werdet es lieben.
@@manuel.roesler gesalzene butter schmeckt am besten.Arla kaergaden oder kerrygold 😋😋
@@susanmuthoni1167 Ich bin eher Team "Ungesalzene Butter"
Now try everything again with butter on it, lol!
You should try out the slices of bread and the rolls German-style with with butter and slices of ham, salami, cheese, …
Totally should do it this way. I spent almost 10 years in Germany, dad was in the Army. I loved staying at B&B’s and even in our own house we would do this German type of breakfast. With coffee for adults and hot chocolate foe kids
@@islandgurl4123 sweet. Love to read comments like this as a German
you support animal cruelty with that - just sayin...many people tend to forget about this point
Also Nutella, just butter and jam 😊🌹
Definitely, there is nothing better than a german wurstbrot. Or as we call it over here: Stulle 😃
Oftentimes you can find pastries filled with marzipan or krokant. It’s not the almond extract but actual almonds processed to marzipan. Krokant is basically sugar and hazelnuts. You definitely wouldn’t like that😁
Wir haben hier noch gar kein Marzipan in den USA gefunden... Ob die das hier haben🤔
Liebe Grüße aus Virginia
@@OurWayOfLife kein Marzipan? Wie blöd ist dass denn?
www.backenmachtgluecklich.de/rezepte/marzipan-selbermachen.html
@@sisuguillam5109 danke 😂👍
@@OurWayOfLife 🙂
From the look of it, your kid is never ever going to settle for sub-standard baking again. You may have created a monster... ;)
😀👍
The braid at 4:10 is not sesame but poppy seeds. The caraway stick "Kümmelstange" at 6:36 has caraway seeds on it . At 8:50 there is nougat inside if you go to the butcher, be sure to buy a "Mettbrötchen" to try. Yes you can eat it, you won't get sick from it! Yes it is raw pork with pepper, salt and onions. In Germany you don't get sick from it!
Personally I wouldn't eat it during pregnancy or while still breastfeeding; but other than that yeah it's nearly risk free
Are you sure it was Nougat? It could have been plum as well, I guess it was plum jam.
@@fabigrossi2976 maybe
Brötchen und Brot you have to enjoy it with butter or cold cuts. Butter makes everything better. hehehe There are over 400 different types of bread and rolls in Germany
Ach komm.....nicht schön wieder unser lieblings Nasi !
Deutschland - das Land der unbegrenzten Brötlichkeiten!
Liebe Grüße aus Virginia
@@gnumpfgnumpf5610 ........na da isser ja wieder mein dauermastubierender Stalker mit dem Namen der Programm ist. Leider hat er noch immer seine Rechtschreibschwäche als auch das nicht wissen, wie ich einen korrekten deutschen Satz formuliere.
Aktuelle Angabe des Deutschen Brotinstituts: über 3000 Brotsorten.
@@Astrofrank
Nicht wiedersprechen, der alte Mann dreht sonst komplett durch.
Wir bleiben besser bei 400.
Germany is the country with the most developed bread culture. In Germany almost every province has its special and unique bread. In some regions almost every town has its own bread tradition, with small but distinctive differences in bread manufacturing and taste. You should tap into the world of Schwarzbrot or Pumpernickel. That’s where it gets really interesting 😉 There are also so many sorts of bread that are not wheat based and have a completely different taste.
Baclava
You should actually try out the pastries and the cakes. Could even be that you get a fan of them. In Germany they usually are not as sugary or sweet like in the USA. I especially like cakes with fruits as ingredients.
I see a lot of similar Videos like this, but these family is not suprised, that the people speak german in germany and there are only german food in the supermarket. They are happy about that and experience a foreign culture. Gratulations, u do a better job as the most other americans here in germany.
To add to the spice-discussion: most breads will have some combination of Anise seed (the liquorice taste), cardamon, Koriander, fennel, and Kümmel. The heavier the bread, the more likely it is to go well with savory toppings. Also, if you add butter to any bread it will taste better 😀
The sweet piece with the black seeds is poppy seed. Have a lovely Sunday!
The Anis is in some kinds of meat here in the US. Especially in Pepperoni or how we call it in Germany : Salami.
Man, we miss good sausages and cold cut...
Greetings from Virginia
Every bakery has its own variety of breads and small breads. I am still discovering new sorts every time I go shopping.
The dark filling might be something with plum.
Love you guys and your love to discover new things. Enjoy your breakfast! 🥰
Your daughter is handling that Brezel like a Pro - she almost looks german because of it
You did it guys. I have to pause this video, go to the bakery and then keep watching after that
03:37 How smart Willa is, she use the brezel to get what she want.
It was nice to see your reaction to those bakery items. It also reminds me of how spoiled we are regarding the variety in bread. I´d have those tips for you:
- sourdough bread needs a little time to mature; it gets better after two or three days
- if you get to a new town, it might be worth it to go to the bakery and find regional varieties of bread
- Holzofenbrot, a sourdough bread with a dark hard crust, the baking method adds flavor
Yeah, that's a sunday morning topic... I was just about to head for my favorite bakery to get some knusprige Brötchen ... ;-)
Happy Mother's Day ♥♥♥
The standard breadroll is the round spiral shaped one in the foreground (= Semmel, the general name for bread rolls in Bavaria)...that would've been a good starter. The raisin-thing is a "Rosinen-Brötchen" (raisin bread roll), a kind of sweetbread dough (also called Milchbrötchen/milk bread roll), similar to the french brioche. In some bakeries you get that type of sweet bread roll also plain (ideal for jam, jelly or honey + butter of course! ...AND: THE most common "in between" "on the street" treat for small ones like Willa!) or with drops of chocolate (= Schoko-Brötchen).
The braided one was definitely with poppy seeds (not sesame), called "Mohn" in german.... ;-) A normal shaped bread roll with poppy seeds (=Mohn-Brötchen) is my absolute favorite... love it with hearty toppings.
You're right with the sourdough taste... most of the darker breads are made with "Sauerteig"... which is the exact translation to sourdough. In bavarian grey breads (= Graubrot) or Mischbrot (= mixed bread / mix of wheat and rye) have very often caraway seeds... they (and me) love it!
A kind advice: You absolutely need a special bread knife (a saw kinfe)... or better: look out for an electric Aufschnittmaschine or Allesschneider... this device can be found in almost every german household, I guess. The taste of a slice of bread (with butter!) is a completely different experience, than biting right into it. Even some milimeters - 1/6 of an inch ;-) - of thickness make a huge difference in taste.
You should consider to buy a special bread knife or Brotmesser with serrated cutting. I usually don't buy precut bread because it stays fresh for a longer time. To cut it properly a bread knife is the best choice. And Brötchen are always uncut.
If you have a freezer, you can buy sliced bread and put it in a platic bag in a freezer. Then you can unfreeze them with a toaster whenever needed.
You have to try „franzbrötchen“. Only available in northern Part of germany like Hamburg
Auch im Süden gibt es inzwischen Franzbrötchen bei speziellen Bäckern! Lecker!
@@mascami Yes, even in Svabia.
In North Rhine-Westphalia you can get them, too.
The seeds in the bread might be anise, it’s quite popular, especially in the South of Germany.
The bread is actually supposed to be eaten with butter and cheese or ham, bacon etc. (Butterbrot)
I thought it might be Kümmel 🤔
@@Jsjshsjanxj guess so, too. that would be caraway seeds in english, i think.
You've forgot one of the most important. It is named differently in any German region. You'll find it under the following names: Berliner, Pfannkuchen, Krapfen, Kräppel, Küchli, Kreppel, Puffel, and so on... --> en.wikipedia.org/wiki/Berliner_(doughnut)
But Krapfen are not always available - mostly in the middle of February - Fasching. It is Hefeteig - yeast dough, baked in oil and filled with marmelade.
@@theresabu3000 Here in Northern Germany, as well as in Eastern Germany Pfannkuchen/Berliner are always available (99%) in common bakeries.
What we (in NRW) call Krapfen is NOT what is meant here (Berliner). As mentioned above the Berliner has MANY different names all over Germany, Krapfen being among them in some regions. What we in NRW call Krapfen: it's a pastry, baked in oil, especially available for Karneval-"season". I am a huge fan but be warned it is very heavy.
A sidenote on that: There are also different fillings for Berliner available around the Karneval-time (besides the regular strawberry jam kind they sell year-round in NRW), e. g. egg nog. Not my cup of tea but just FYI.
P.S.: The video was fun to watch.
@@SkandalRadar aber hier im Süden halt nicht, vllt können die das zur Saison probieren
That's what they call a doughnut here in the US 😊
Das nennen sie Donut hier in den USA. 😊
Grüße aus Virginia
Seeing you two biting right into a whole loaf was hilarious :-D
We slice them down. And a dry slice of bread isn't the usual way to do it ;-)
Combine it with jam, butter, eggs, Wurst, dip it into chocolate milk, coffee, use it to soak in the last drops of Bratensoße off of an plate. It's universal.
The amount of bakery products that go to waste, is a discussed problem. So freezing spare breads or grater them down to "Semmelbrösel" or using them for a dedicated "Frikadellen-Rezept", may be a good idea.
Try a cake! Please! It differs from what you are used to in the US. Fresh and sweet, not supersize-me-sweet.
After the bakery a proper Metzgerei is the way to go. But for gods sake: don't go the "one of everything" way there. :-D
Taste at least two different kinds of Leberwurst, one Blutwurst and one Zwiebel-Mettwurst. And order a Wurstaufschnitt. A universal bread to combine with the mentioned Wurstsorten would be a Roggenmischbrot (sliced ;-)), though I prefer Laugenbrötchen, Sesambrötchen oder Mohnbrötchen. People from the Frankenland may have further advice. Wurstspezialitäten differ throughout the whole country.
Yes it's true , maybe on the next shopping tour just let your bread cut
he do this for you just ask .
What a fun idea to get to know the local bakery's repertoire! :D I don't like the caraway either, be careful when you encounter "Zwiebelkuchen" (onion cake) in the autumn and in the southwest of Germany, because it's usually in there, too. I hope you liked some of the bread. "Abendbrot" is the typical Gerrman dinner, where we just eat bread with spreads/sausage/cheese (you tried that earlier without the bread...). And living in Aachen (the very West of Germany) I have to recommend "Printen", a sweet cake/cookie you can usually buy during Christmas time.
Warum bin ich nocvh nicht darauf gekommen. Von allem eines kaufen und Freunde einladen und alles gemeinsame verzehren. Jeder bringt ein wenig Belag mit und los geht es! Großartige Idee, oder?
Most of the traditional bread loafs are made with sourdough 🙂we slice them with a knife and you can freeze them as well
A knife? Are you a savage? Don't you own a Brotschneidemaschine?
@@lmn6023 Manche können nicht mal geradeaus schneiden. 😊
@@maximkretsch7134 ich zum Beispiel, haha.
@@grandmak. Frauen haben es bekanntlich immer etwas schwerer, da "strukturell benachteiligt". 😁 Leute, die glauben, ein Brotmesser funktioniere wie ein Beil statt wie eine Säge ebenfalls. Für alle anderen ist es überhaupt kein Problem. 🤷♂️
@@maximkretsch7134 🙈😂 sehr gut erklärt! Liebe Grüße aus Virginia
I am sure in this one croissant is no almond extract in there. I expect marzipan in there. Marzipan is made only from almond and sugar....
Freie Bahn mit Marzipan 😳👍 Wir vermissen Marzipan...
Liebe Grüße aus Virginia
@@OurWayOfLife mach es selbst. Halb halb Mandeln und Puderzucker. Mandeln fein mahlen und mit dem Staubzucker verkneten, bis es gut knetbar ist. Oder beides in einen Blender. 👍😊
@@kristinaplatzer2561 das ist gut, Mandeln hat es hier zum Glück überall 😍👍
@@OurWayOfLife 😄
@@kristinaplatzer2561 geht auch im Thermomix.
I believe that what you think is sourdough is a mixed bread (Mischbrot also called Graubrot), that has wheat and rye with caraway seeds, and it can very well be a sourdough, as most breads (from good bakeries) in Germany don't have leaveners, but the doughs will rather be rested overnight with a starter that has been cultivated for a long time (madre lievito - in italian, I am trying to think of the german word, but sometimes knowing more than one language and speaking it daily makes me confused. I think it is called "Anstellgut", but am sure somebody on here will know it better than me). On the close up (6:55) I can see linseed, sesame seed and oats on some of the breads and rolls. What you called cheesebread is actually a Laugenstange (kind of like a pretzel stick) with cheese, The sweet one you didn't like seems to be filled with hazelnuts (if it is dark) or marzipan (if it is light) - btw Germans like marzipan). You will rarely find almond extract in any sweet baked items. Germans aren't big fans of artificial flavorings :-) Also one of the breads in the beginning where you though it might contain cinnamon, I am quite sure it doesn't, but I can't be sure of course. I hate to break it to you, but I didn't see any equivalent of your donut on your plates. What is similar to a donut - in Germany - is what we call Krapfen (in the south) and it is usually filled with jam or pudding or chocolate, and very often has either powdered sugar on top or a glaze and it is very round., like a ball, and has no hole. The triangle with the chocolate is a Nussecke (hazelnut filling, no almonds).
The best things are: Franzbrötchen (Zimtgebäck; like a cinnamon bun, but in the best way possible), Käsestange [or Käse-Schinken-Stange] (oven baked cheese [optional + bacon] roll), Mohnbrötchen (crispy bread roll with poppy seeds), and Croissant (actually a French creation, layered and fluffy).
Brezel with butter was always the German equivalent to a PB&J for me. A childhood favorite.
The dark pastery filling might be poppy seed (very common in Germany) - careful with regular drug screening if you work for the Army :). Of you eat to much of those it might show up...
Also: the "Itaian spice" one is probably caraway seed..Try the Brezel with butter = yummy!
AHHHHHH A DREAM! How I miss the German bakeries! The seeds on the mini baguette are caraway seeds! Spread some butter or liverwurst on those..........yummie! I love all that stuff!
I would recommend you to toast some of the things, like the bread rolls or the Bretzel or even the baguette, if you havent just bought it. I dont think stale is the right term for it, but stuff like these items kind of change their texture, they get tougher and maybe even change a bit in taste. if you have ever tried a bread roll fresh from a bakery vs one you bought yesterday you will know, what i mean. toasting these kind of items will make them pretty much as if you just bought them from a bakery. this may be necessary as soon as maybe half a day after buying the item. so you buy it in the morning and for dinner it might already be tough.
also importantly, if you want to keep them for some time, you should never leave them in the bakery bags, but put them into a "Gefrierbeutel", which is one of these plastic bags you use for you freezer, which you have as a kind of roll, similar to trash bags on a roll. just put your baked goods in them and then use a kitchen clip around it. or you use a bread box, though i only use it for bread.
if you dont do that, then even toasting will help you, as the rolls and whatever else you have will be like stone.
I am glad you found a little bakery that isn't just a chain store. It looks like one where the "master of bakery" (Bäckermeister, that's a vocational degree of high reputation in Germany) works in the next room. My favorite Bäckermeister once explained to me that bakery chains use more chemicals in their dough to make it last longer for long hours of transport to the chain stores.
Some bakeries have potato-bread in their portfolio (contains 20-30% potato flour), maybe you can order one at your local bakery. This is one of my favorite breads!
Ein Kartoffelbrot ist allgemein ein Brot, dessen Teig mit geriebenen (rohen, gekochten oder auch geflockten) Kartoffeln versetzt worden ist. Kein Kartoffelmehl.
@@KarinMurati Du hast natürlich recht - das war schlechte Recherche durch schlechte Englischkenntisse. Wenn Du gutes Kartoffelbrot auch liebst wie ich, sind wir Geschwister im Geiste! Ein Hoch auf die deutsche Handwerkskunst! Ich wollte mit dem Kommentar lediglich erreichen, dass unsere so positiv gestimmten Hinzugezogenden die Vielfalt dieser einzigartigen Backkunst erleben! An meinem Sterbebett wird definitiv ein Kartoffelbrot stehen!
@@butenbremer1965 Ja, auch ich liebe unsere deutsche Brotvielfalt und ich esse auch sehr gerne frisches Kartoffelbrot - so lecker. ♥
19€ for all of that?
Seems impressive! i can count more than 19 things, pretty suprised its that cheap. in my german bakery it would be double at least^^
Since you live in Bavaria, the bread probably had caraway in it. It's a south-German thing. ;) And the black seeds on top are usualy not sesame but poppy seeds.
I miss an typical German Vollkornbrot on your table 😉
Das gute Brot, das es in den USA nicht gibt... Gutes Brot hier zu finden ist schwer, aber nicht unmöglich 😊👍
Liebe Grüße aus Virginia
You mean Schwarzbrot ??? That is a real typical German bread.
@@OurWayOfLife Versuchs mal bei den Amish, falls welche davon in deiner Nähe leben (unwahrscheinlich an der Ostküste, aber wer weiß).
It's also not that difficult to make bread yourself with some rye flour and a Roman clay pot (Römertopf).
@@BrokenCurtain wir haben Glück, keine 20 Minuten von hier ist ein Amish Dorf, die haben sogar einen eigenen Laden! Das war auch erst eine Idee von uns 👍
Danke dir, liebe Grüße aus Virginia
@@OurWayOfLife Sehe gerade, dass ich im letzten Beitrag sinnfrei zw. Deutsch und Englisch gewechselt bin, heh.
Habe gerade etwas Fieber von der Covid-Impfung und sollte mich wohl besser noch etwas ausruhen. XD
Such a shame that real bakeries vanish more and more and are replaced by bakery franchises like Leo or Kamps.
not if we don't buy there and tell everyone why "lange Teigführung" is good against gluten intolerances
Support your lokal bakery 👍
Or Ihle
For the loaf of bread you might consider getting an electric bread slicing machine or have them slice it for you at the bakery 😉
The "German" bread spices are caraway, fennel, star anise and fennel. These spices can be found in various quantities in almost any rye bread. Also, almost every rye bread in Germany is a sourdough bread.
Thanks for the info! Super good to know!
ok, i lost it at 5:55 :D
that's a bread supposed to be cut in slices ;)
I kinda love how you explore things that are normal to us germans. I think you have a lot of fun^^
Haha 😂 Sorry about that! We do have a lot of fun!
You should try the bread slices and rolls (plus Brezel) with butter at least. It enhances the taste a lot. To even get it better put cheese or sausage (cold cuts) or some spread on them. You should just try to find out what serves you best. BTW I even try something different after eating bread for 60 + years.
You should put some yummy toppings on, creme cheese, sliced meats, Nutella etc.
My favorite German breads are anything with Dinkelmehl ( Spelt flour ) and a bread called Weltmeisterbrot with lots of seeds but really anything that is not just white flour is heaven here though I’m not a fan of the caraway seeds even though I grew up with them.
I also really like a Hefezopf for a more sweet bread/treat without being too sweet, but I make it myself now.
Have fun exploring and trying more!
Even though you aren't as much into cakes, you should give them a try - maybe our cakes can convince you?
Try them with butter and Jam, or "Philadelphia" and ham (Kochschinken).
Buying a bread knife should be on your priority list ;)
The triangular sweet thing with the dark chocolate is called Nussecke (Nuss = nuts). Nearly every bakery in Germany has their own recipe for these.
The traditional bread flavouring in Germany is a combination of coriander, caraway and fennel. You normally can buy it under the name "Gewürzbrot", but these typical spices can also be found in other bread types, in different combinations, depending on the special recipes of each baker.
We love your videos. It's interesting how americans think about german things. You have also been a nice, sympathetic family. We wish you all the best, greetings from the Rosenheim district. Once covid is over and you should be around we invite you for a coffee.
Do you know there exits an invention called "knife" ? New to you -- it makes enjoying bread so much easier trust me !
In Germany (good) bakeries do not use extracts of any kind. It's almond paste (marzipan)
In regular times (without pandemics) some bakeries provide some guided tours for kids. Maybe you should add that to your bucket list.
3:40 This pretzel looks abnormally hard.
6:00 Maybe you should invest in a knife?😅
6:34 These seeds are caraway seeds. (In German Kümmel)
How fun! That's my kind of table spread. Yes, almost any German bakery outshines typical US in house grocery chain "bakeries". Thanks for sharing. I do miss those bakeries!
Usually there are two types of bakeries in Germany: a) "Bäckerei" and b) "Back-Shop". If you have the opportunity to find a Bäckerei, it has often private owners who bake the goods by themselves. The quality and ranges of goods often is much better than in a "Back-Shop". In a Back-Shop the goods are often cheaper, but lower quality as in a "Bäckerei" and usually the range of goods is smaller. The goods in a "Back-Shop" usually come from baking "factories".
Almond Extract :D - It's called "Marzipan." Very popular during Christmastime and Eastern.
It's made from whole almonds. I love it ^^
Ohne Tip: Look for the German vlog from Montana Showalter on RUclips.
Montana was an Exchange Student 2019 in Germany.
11.22 - The triangle shaped sweet is called a Nuss ecke (Nut-Wedge) which you can find throughout Germany. Also, almost all bread is baked with sourdough in Germany, that is why you can smell and taste some fermenting. German bread, as I understand, has a variety of 3000 different recipes and truly belongs to the tastiest and healthiest bread one can buy. Hence, as a German, who is living in the UK for over 30 years now, I have learned to bake my own bread since I do not like the tasteless weak white bread that is offered in the UK.
The best Brezeln you will get in the south-west of germany in Baden-Württemberg. They are slightly crunchy on the outside with only a thin crust and warm and fluffy on the Inside. And the best way to have one is sliced in half, smeared with butter and eaten as a Sandwich - it's called "Butterbrezel" . You can buy it prepared at many south-western bakeries. And if you ever had a good "Butterbrezel" you'll never settle for subpar "Laugengebäck" again.
In winter there will be a whole new variety of backed goods and sweets, in differing christmas traditions all over germany. Might be worth a video when the time comes. :)
That's crazy.
I don’t know if you can get a “Franzbrötchen” anywhere around your region.. but if you ever find one: please try it! It’s the absolute best! It’s with a cinnamon filling.
It's good that the husband helps her refrase her words since at time she is not on point with the info and he's not as judgemental as she is. Cute baby
The Lady in the bakery: " Please come again, tomorrow and every day."
Happy mother's Day 🌷
What a lovely, delicious video to start the day,
it seems you had a good time,
every region in Germany has also his specials, especially if you go to very local bakery's and not to the bigger bakery companies.
Have a nice day 👏
Seed round, black and small: Poppy seeds - usually on rolls or sweet stuff. Seed oblong and black and about 3/4 cm long: Caraway.
I love Nussecken... (the 2nd to last; Nuss = nut, ecke = corner)
A lot of people eat Bretzeln with a little bit of butter, makes it 10 times better! You should try it some time 🙂
Germany has the most sorts of bread in the world and when ever I travel I miss that really a lot. When I have to choose: My favourite as german is the sourdough bread.
Ahh soo yummy! 😋
the most important thing is the "Breze" for kids... all kids love them.. and "normally" bavarian kid grews up with them. dont forget to peel up the most of the salt for the young kids ;) the most people i know dont like much salt at all :D greetings from lower bavaria - near Landshut :)
Baur is definitely a good bakery! I can recommend their "Zwiebelkuchen" (no cake) - absolutely delicious! 😋😋
May I suggest to also try other bakeries if you haven't done so yet? They each offer a different take on things, and the more you try, the more you can tell what your own preference is.
There are also organic bakeries around if you are interested in that. They are a little more expensive, of course. The best is probably Kutzer (again, depending on your taste) who has several outlets in Weiden, one in Kemnath (north of Graf), one at the Edeka in Hirschau, and one at the Norma in Amberg if you live in that area.
Another great organic bakery is at the E-Center in Weiden opposite the Kaufland.
The larger bakery chains such as Schaller or Brunner are ... well, larger. I am not convinced that they don't use additions such as enzymes in their bread (which traditional bakeries do not do), and I'm sure they don't prove their doughs for as long as traditional bakeries do. Enzymes and other ingredients are not bad but they alter the taste, I think. And proving the dough for only a few hours vs. a day or two is suspected to contribute to the wheat intolerance so many people seem to have developed in recent years.
the breaded bread has poppyseed on it, not sesame. the dark bread is rye with fennel seed. you need to cut the bread in slices to taste. the cheese is a laugenstangerl, like a bretzel. the danish (the brown filling) is likely filled with walnuts.
German and american cakes are very different from the texture - a "Bienenstich" or "Zuckerkuchen" are less "heavy and almost like pasteries. But I am not sure if these type of cake is commen in the south :)
we loooove bienenstich here in bavaria :)
The seeds are for sure Kümmel. Idk what its called in English, but it's quite popular in some German areas
Thanks!
The seeds on that Rye Bread are 'Caraway' [Kümmel] not uncommon on Rye Bread sometimes the breads are brushed with caraway water and than dusted with flour after baking. The small black seeds on that Brötchen are linseeds [flaxseeds].
the black seeds on the baguette like breadroll stick with much salt on it were black caraway seeds...there are also often brown caraway seeds as well which are looking a bit different and have a different taste than the black one.
the tiny little black dots are dried poppy seeds.
the soft bread roll with raisons was made out of yeast dough. Brezels also made out of a yeast dough but a bit different. There are different versions of yeast doughs for certain breadrolls.
Bread loafs are mainly made out of sour dough in general..either made out of wheat, or rye or spelt or made out of various different mixtures of wheat, rye and spelt in all sorts of 2 part-combinations and in all sorts of different mixture proportions you can imagine + uncountable sorts of different spice + seeds combinations which extends the amount of different types of sour dough breadloafs immensely into over 300 registrated different types of sour dough breadloafs...not availabele on one place of course but registrated in whole Germany ..and including all sorts of bread rolls the number rises to over 3000 registrated different types of bread.
Good morning and a blessed Sunday :-). The braid had poppy seed on it as sesame seed is light yellow.
the triangle with cinnamon and chocolate is a Nussecke (hazelnut-corner). The cake with filling has no almonds in it, it's hazelnut-filling in it. It's called "Nusszopf" although it's not the form of a "Zopf".
Have you tried a warm Leberkassemmel (a meatloaf roll) mit süßem Senf (with sweet mustard)? Typical Bavarian snack 😁 Your local butcher should have that.
I ate that in all my 3 years I live in Bavaria. Leberkässemmel...😋
xd, that one seems to be marzipan or sth. the almond one. Triangle one is a nussecke (if i remember correctly it is mada out of a lot of nuts layered with jam and then the choclate around them). But there are totally better sources of information about baking than me.
The triangular one you had is whats called a "Nussecke". Translating to "Nut Corner". It is one of the most delicious baked items you can get in germany on the sweet side.
For bread, if you like texture and seeds, definitly look for "Weltmeister Brot" (World Champion Bread, and yes it deserves that name). Very light sourdough with 6 types of seeds!
The darker seeds you thought were tasting like licorish is brown sesame. On the twisted roll, it wasnt sesame, it was blue Poppy seed. (Poppy seed is really popular in germany as a seed topping)
You forgot to buy a big hump of fresh butter! We Germans eat our bread smeared with butter and topped with cheese or salami etc. Just try it!
Oh dear, every bread in Germany is made for a special topping (sausage or cheese or jam).
For example, white bread is more likely to be topped with something sweet or cheese and the different gray breads with spread sausage, salami, etc.
You need to concider the right way to eat it. Bread is great, but it needs the right topping to really shine. Try the Greybread with Quark and Marmelade on it. Or with butter, ham and fried egg on top (its called 'Strammer Max'). Baguette with Kräuterbutter; Crossoint with marmelade or Leberpastete. And so on :-)
I was wondering what you will be doing with so much bread left👍😉🙋
I was wondering too. I hope it does not go into the trashcan. These are high quality groceries. It is not ok throwing groceries away when somewhere else people suffer from Hunger.
@@manuelaschmitt8591 at the end of the Video ,it showed that they put it all in the freezer
To be fair different breads are made to work with different toppings. What you called the sour dough bread needs butter and some cold meats or liver sausage. It brings the flavors together
The black seeds are poppy seeds and sourdough bread is a lot of times flavored also with things such as caraway seeds, onion or cheese, inside the bread. And in addition to that it can also be flavored on top of the bread, also with a variety of things, things such as seeds.
Two of the nice things about sourdough is 1. that it's basically already partly predigested by sourdough cultures. And 2. That it has a natural longer shelf life. Maybe up to 3 times a longer shelf life.
You definitely have a lot of bakery stuff in your freezer now...😂 It was great fun to watch how you tried all those different bakery goods. That cheesy thing that you ate after the croissant is made of the same stuff as Willa's pretzel. It belongs to the category of "Laugengebäck", which means that all those pretzels and their "relatives" are dipped into a salt liquid (fluid, don't know the correct word here 😅) before being baked. That gives them this dark brown colour outside. Many of those Laugengebäck also have some salt on top. And you're right - the dough inside is especially dense. I'm looking forward to more videos showing how you settle into German life. It's so interesting to see one's own country through newcomers' eyes. So keep those videos coming! 😃. Enjoy your time here 💐
Lauge = lye
Laugengebäck = lye rolls/bread/pastry
Just being a Smart Ass (Klugscheißer) it is not a salt emulsion it is a lye emulsion on that’s why it is called Laugengebäck not Salzgebäck.
It is called "lye", if i remember correctly :-) . Just my two cents.
If you ever visit Hamburg. Try a "Franzbrötchen". Lets say its a cinnamon roll Croissant hybrid. But waaaaaay better :)
I like "Kirschtasche" ..........mmmmmmm......... It's filled with cherries. Try wherever you can get a "Kirschtasche" It is delicious