Artisan bakery in Rheinfelden baking breads with its own natural sourdough, without baking agents or commercial yeast.

Brotkorb Rheinfelden – Handwerksbäckerei Mülhaupt

Friedrichstraße 22, 79618 Rheinfelden (Baden)New on Amplifa

Artisan bakery in the fourth generationBaking craft in the family for over 50 years

1 locationBakery and sales in Rheinfelden (Baden)

Sole proprietorshipLegal form, owner: Philipp Mülhaupt

0,38–1 kgWeights of the bread varieties

About Brotkorb Rheinfelden

Brotkorb Rheinfelden is an artisan bakery (sole proprietorship, owner Philipp Mülhaupt) located at Friedrichstraße 22 in Rheinfelden (Baden). The baking craft has been in the family for over 50 years and is now carried on in the fourth generation. In the open glass-walled bakery, breads are made by hand according to the company's own recipes – with its own natural sourdough, long dough fermentation, sea salt, and flour, water and, depending on the variety, grains, seeds or spices. Added baking agents, enzymes, emulsifiers and commercial yeast are deliberately avoided; ingredients and allergens are disclosed openly. The flour is sourced regionally from the Birlin mill in Degerfelden. Offerings include, among others, the bread varieties Höllhooge, Adelberg, Bennos Bestes and Dürrenbach; sales take place on Fridays and Saturdays, and pre-orders are possible by e-mail or WhatsApp.

Site: Rheinfelden (Baden)
Processes: Pre-orders by e-mail or WhatsApp, glass-walled bakery with viewable allergen information
Materials: Wheat flour, Rye flour / wholegrain rye flour, Spelt flour / wholegrain spelt flour, Own natural sourdough, Grains, seeds, spices, Sea salt
Certificates: Allergen labelling and glass-walled bakery
Industries: Food craft / artisan bakery, Artisan bakery / food craft

01
Regional flour sourcing from the Birlin mill in Degerfelden
02
Own natural sourdough and long dough fermentation
03
Handcrafted production in the open glass-walled bakery
04
Sales in the bakery as well as pre-orders by e-mail or WhatsApp

Ingredients and Recipes

Wheat flour

Main ingredient of the Höllhooge and Adelberg breads as well as a component of mixed-bread varieties.

Rye flour / wholegrain rye flour

Component of Adelberg (15 %) and Bennos Bestes (50 %) for a robust flavour and moistness.

Spelt flour / wholegrain spelt flour

Basis of the Dürrenbach and Bennos Bestes breads (20 %).

Own natural sourdough

Leavening agent for all breads, used without exception instead of added commercial yeast.

Grains, seeds, spices

Depending on the variety, sunflower seeds, oat flakes, flaxseeds or spices.

Sea salt

Used in all breads as the only seasoning.

Locations

Rheinfelden (Baden)

Bakery (glass-walled bakery) and sales, Friedrichstraße 22

Part weight / size: 0,38–1 kg (breads)
Lot size: One-off pieces, handcrafted production
Materials: Wheat, rye, spelt, natural sourdough

Glass-walled bakery with viewable allergen information

Our Breads

**Adelberg**Artisan bakery · mixed bread 1 kg

**Bennos Bestes**Artisan bakery · wholegrain bread 1 kg

**Dürrenbach**Artisan bakery · spelt bread 0,75 kg

Inside the production

Industries

Food craft / artisan bakeryArtisan bakery / food craft

Additional services

Pre-orders by e-mail or WhatsAppglass-walled bakery with viewable allergen information

Hygiene and Transparency

The breads are produced by hand in accordance with the applicable hygiene measures and regular inspections. The ingredients and allergen information of all bread varieties are disclosed openly and can be viewed at any time in the shop.

Evidence	Rheinfelden (Baden)
Allergen labelling and glass-walled bakery

History

Baking craft in the family for over 50 years; today run in the fourth generation by Philipp Mülhaupt