See above: industrial slice production at Bettina bakt .
Bettina Bakt. The display outside adds “taart” (cake). The whole names translation would be “Bettina bakes cake”. So we know what we are up for. In Germany, especially Berlin, it’s paired with hip lifestyle to take using descriptive names literal (why use a noun when you can express it with a sentence?).
So entering Bettina Bakt we are welcomed by a fine collection of – you guessed it already – German cakes, bread and other pastries. I could tell you about each single item and why I like it, but that would exceed the limitations of this post. So I will just repeat Bettina’s statement on being asked about the difference between German pastry and (for example) Dutch pastry.
According to Bettina, German pastry is all about the ingredients, and the ones Bettina uses are strictly organic. But that’s not the point: the point is that the ingredients make the cake, not the name. It makes sense to name a nut cake nut cake when the main ingredients are nuts, and a little flour and sugar to add flavor.
For all this I have only one word: quality. And love for what she does, maybe. A rare ingredient.
If you are coming for the bread though – keep in mind that fresh German bread comes in on Thursday (meaning that in the beginning of the week you might not get what you came for)