THE BADEN REGION (GERMANY)
FINEST BAKED GOODS FROM
vo·gel·frei
(Ger.)
/vógelfrei/
state of complete freedom
“to be as free as a bird“
-
FINEST BAKED GOODS FROM
THE BADEN REGION (GERMANY)
vo·gel·fre
(Ger.)
/vógelfrei/
-
state of complete freedom
“to be as free as a bird“
THE
PAS
SION
THE
PAS
SION
GEBHARD EBERT
Gebhard grew up and learned the art of baking in the Markgräflerland, a part of the so-called „Dreiländereck“, where Germany, France and Switzerland meet. Over many centuries the region developed a unique culture which is reflected in the cuisine of the region. For you to discover the uniqueness and authenticity of this culture is what Gebhard‘s passion and love for cooking and baking, is all about.
Gebhard has a background as a chef. He worked many years in restaurants and in some of them he was also baking breads. He worked at the Boonville Hotel, French Laundry and was the chef and owner of “Essence of Greens” a vegan vegetarian catering business, including baking breads.
2009 Gebhard met his partner Mary, who is the Co-owner of Bäckerei Vogelfrei and shares the same interest, love and passion for baking and cooking. In their off time you can find them exploring different traditional cuisines, recipes or developing and refining recipes.
IN PROCESS AND TASTE
At Bäckerei Vogelfrei, all baked goods are handmade, whenever possible all ingredients are organic and Fairtrade! Our processes are designed to ensure the highest of quality, authenticity and unique flavors. We take pride in the fact that we do not mass produce, that not every bread roll looks the same, but has the same unique and perfect flavors.
QUALITY FROM HARVEST TO PRODUCT
To have a great product means to start with the ingredients. We carefully research and select our ingredients. We will not put anything into our oven, that is not according to our values! Fairtrade, local whenever possible and organic – best, if it even comes from our organic backyard garden.
THE DIFFERENT CULTURES
The culture of the “Dreiländereck” is a unique mix of the French Alsace, the Swiss Jura and the German Markgräferland that has developed over centuries. The Alsace and Baden both belonged to either France or Germany at various times in history for political reasons, but culturally they always belonged together. There are many similarities and at the same time differences, which makes the whole very unique.
FINDING THE ANSWERS
Because of the interesting and rich history of the Markgräflerland the cuisine is unique, similar yet different to the bordering regions of Alsace and Baslerland. Many people visit the South/South-West of Germany to explore this interesting and unique culture.
THE
PRO
DUCTS
THE
PRO
TS
DUC
SUNDAY MORNING
My mother used to bake on Saturdays the bread for Sunday breakfast. One version was the crunchy Nusszopf (nut bread). The whole house smelled like this fantastic nut bread, and we even were allowed to have a slice already. Still, we had to wait until Sunday morning for breakfast to really eat this tasty bread to our hearts content. It was so good with a cup of hot chocolate!
ORIGINAL BADISCH
Ziebelewaaie is one of the most popular baked goods from the Markgräflerland/Baden. Many Germans visit the Markgräflerland to try this delicious savory flat bread, which is offered at many harvests and wine festivals, during harvest time, which is July through November. It is made of onions, a mix of cream and egg, caraway seeds and a lot of versions include little bites of cured black forest ham. You don’t have to visit Baden, to try this delicious specialty. Bäckerei Vogelfrei offers the delicious Ziebelewaaie; lunch, dinner or as a snack, you will not regret it!
ALWAYS NEW
Variations of fruit Waaie (fruit tarts), all the ingredients are organic in this wonderful, sweet creation and as much as possible organic local fruits. Stay tuned for new variations!
FASCHTEWAIE
Can you pronounce this word: “Faschtewaaie”? If you would visit Baden any other time besides February until Easter, you would not get into the situation having to pronounce it. It is an authentic and unique baked good, but only seasonally available from February until Easter. Lucky you – we are in Texas, and you can practice the word “Faschtewaaie” the whole year for your next trip to Germany.
