Organic bakery and manufactory in Berlin: sourdough breads, baked goods and long-life products, handcrafted
Endorphina Backkunst GmbH
Elsenstraße 52, 12059 BerlinNew on Amplifa
About endorphina
Endorphina Backkunst GmbH operates a glass-walled bakery with a café in the courtyard of Elsenstraße 52 in Berlin-Neukölln. The company produces exclusively traditional, handcrafted organic baked goods: naturally leavened sourdough breads made from rye, wheat and spelt, bread rolls, scones, cinnamon rolls, hand-rolled croissants, ciabatta as well as burger buns and brioche for the food service industry. The natural sourdoughs are maintained in three stages, without yeast or baking additives; fermentation takes over 22 hours. The organic flour is sourced from a small owner-run mill in the Spreewald, whose grain comes from Brandenburg. In addition to baked goods, the company's own manufactory produces long-life products such as applesauce and ajvar made from fermented peppers, as well as juices. More than 30 employees from ten nations supply food service businesses in Berlin and Potsdam, community catering (schools, daycare centres), weekly markets and collection projects such as Marktschwärmer. The company provides training and was named the best training company nationwide in 2019 by Wirtschaftsjunioren Deutschland (German Junior Chamber).
- Site
- Berlin
- Processes
- Handcrafted production of bread and baked goods (sourdough breads, bread rolls, scones, cinnamon, Three-stage natural sourdough maintenance (fermentation over 22 hours, without yeast, without, Manufactory production of long-life products (applesauce, ajvar made from fermented peppers, juices), B2B delivery to food service and community catering (schools, daycare centres) incl. organic frozen, Sourdough baking course (5-hour workshop incl. sourdough starter), Roggreis processing (local rye into ryce balls for community catering), B2B delivery to food service businesses in Berlin and Potsdam, Consulting and individual orders for the food service industry
- Materials
- Rye (organic, natural sourdough), Wheat (organic), Spelt (organic), Organic flour from a small owner-run mill in the Spreewald (grain from Brandenburg), Organic rye, Organic wheat, Organic spelt, Organic flour from a small owner-run mill in the Spreewald
- Certificates
- Organic certification (organic, DE-ÖKO-070), Organic certification (DE-ÖKO-070), Handcrafted production without machines, No use of yeast or baking additives
- Employees
- more than 30
- Industries
- Food service, Community catering, Out-of-home catering (schools, daycare centres), Weekly markets, Food retail/subscription delivery services
- 01
Sourcing of organic grain from Brandenburg and flour from a mill in the
- 02
Three-stage maintenance of the natural sourdough, without yeast or baking
- 03
Slow dough processing and fermentation over 22 hours
- 04
Handcrafted production of baked goods in the glass-walled bakery
- 05
Manufactory production of long-life products (applesauce, ajvar, juices)
- 06
Delivery to food service and community catering in Berlin and Potsdam
- 07
Sales at Berlin weekly markets, in the courtyard café, as a bread subscription
Ingredients & Processes
Organic rye
Base for naturally leavened sourdough breads and the “Roggreis” project (ryce balls for community catering).
Organic wheat
Used for natural sourdoughs, bread rolls and sweet baked goods.
Organic spelt
Base for naturally leavened sourdough breads in the three-stage fermentation.
Organic flour from a small owner-run mill in the Spreewald
The grain for it comes exclusively from Brandenburg.
Organic apples
For applesauce made from pink apples in the company's own manufactory.
Organic peppers
For ajvar made from fermented peppers in the company's own manufactory.
Blood oranges
For juices in the company's own manufactory.
Location
Berlin
DEGlass-walled bakery, café in the courtyard, manufactory, Marktschwärmer collection point
- Materials
- Organic rye, organic wheat, organic spelt, organic flour from Brandenburg
Products
Inside the production
Industries
Processes & technical limits
| Processes | Tolerance | Max. part | Weight | Lot size | Materials |
|---|---|---|---|---|---|
| Handcrafted production of bread and baked goods (sourdough breads, bread rolls, scones, cinnamonFood/baking trade | – | – | – | – | Organic rye, Organic wheat, Organic spelt, Regional organic grain from Brandenburg |
| Three-stage natural sourdough maintenance (fermentation over 22 hours, without yeast, withoutFood/baking trade | – | – | – | – | Rye, Wheat, Spelt |
| Manufactory production of long-life products (applesauce, ajvar made from fermented peppers, juices)Food/baking trade | – | – | – | – | Organic peppers, Organic apples, Blood oranges |
| B2B delivery to food service and community catering (schools, daycare centres) incl. organic frozenFood/baking trade | – | – | – | – | Organic baked goods |
| Sourdough baking course (5-hour workshop incl. sourdough starter)Food/baking trade | – | – | – | – | – |
| Roggreis processing (local rye into ryce balls for community catering)Food/baking trade | – | – | – | – | Rye |
Additional services
Reference customers
Quality & Certification
The baked goods are 100% organically certified (DE-ÖKO-070, inspection body Control Union Certifications Germany GmbH). Machine-based production methods as well as yeast and baking additives are entirely avoided.
| Evidence | Berlin |
|---|---|
| Organic certification (DE-ÖKO-070) | |
| Handcrafted production without machines | |
| No use of yeast or baking additives |
History
Traditional baking craftsmanship cultivated in Berlin for more than 20 years
- 2019
1st place: Best training company nationwide (Wirtschaftsjunioren Deutschland)