Bread Sommelier Loves Tradition: No Blood Sausage or Kale - A 135-Year-Old Bakery Blends Tradition with Modern Craftsmanship

In a small family bakery near me, running since 1888, Marten Zaiser keeps tradition alive with a modern twist. His dense, whole-grain loaves bake for up to five hours, while sourdough rests for a full day before hitting the oven. The craft, passed down through generations, now blends old methods with new flavours.

The bakery operates around the clock, with five bakers working in shifts to ensure fresh bread every day. Zaiser shares Sunday duties with his uncle, Georg Oetzmann, preparing dough for the week ahead. Their approach relies on patience—very little yeast is used, letting time handle fermentation instead.

Zaiser's skills go beyond baking. As one of Germany's 244 certified bread sommeliers, he has honed his senses to detect subtle flavours. His training has made him more open to experimentation, adding creative touches to traditional recipes. The bakery remains a family affair, now led by Zaiser and his uncle, who uphold the standards set over a century ago.

Nationwide, the sommelier programme, run by the Deutsche Bäckerakademie, has seen steady interest. Of the 244 certified experts, only 16 are women. While exact growth figures aren't available, the qualification continues to shape how bakers like Zaiser refine their craft.

The bakery's slow fermentation and long baking times produce bread with deep flavour and texture. Zaiser's sommelier background brings a fresh perspective to each loaf. With five bakers keeping the ovens warm day and night, the family tradition—and its modern adaptations—remains a daily reality.