How to cut our bread?

Artisan bread deserves a proper slice. Here's how to get the best texture, bite, and crumb:

Sourdough & Crusty Loaves:

• Use a serrated bread knife—never press with a smooth blade

• Let the bread rest 1 hour after slicing to enjoy the full flavor bloom

• For sandwiches: slice slightly on the diagonal for more surface area

Milk Breads & Kaiser Buns:

• Use a sharp non-serrated knife or a gentle sawing motion

• Keep slices thick for toasting, thin for layering

BrezelHaus Tip: Always cut from the center and work outward to preserve softness at both ends.

The beauty of German bread? It’s meant to be both rustic and refined. Here’s how we pair it like we do in the Haus:

Sourdough Hausbrot & French Baguette

Perfect with salted butter, sharp cheese, or a drizzle of honey. Add pickles or mustard for contrast. In Germany we do pair it with sweet & chocolate spreads, too! Toast or pan fry it for extra crisp. Baguette tip: Dip into French onion soup, tomato bisque, or anything brothy. Or rub with garlic and toast for a rustic crostini.

Whole Wheat Loaf

Robust and hearty—pair with cold cuts, smoked meats, or cream cheese & cucumbers. Best after toasted. Eggs & Avocado with Toasted wholewheat, mashed avocado, poached egg, chili flakes is heavenly. Sweet tooth? Top with natural peanut or almond butter with sliced banana + honey or Butter & Marmalade. Classic and comforting with a bitter orange edge.

Milk Breads & Hefezopf

Best with fruit preserves, creamy butter, Nutella, or dipped in warm milk or coffee. Cream cheese + fruit preserve. Soft cheeses like Brie or Mascarpone with honey drizzle, lemon cream or almond butter for a richer variation. Or Toasted + a scoop of vanilla ice cream and fruit for dessert or make French toast with egg, cinnamon, and milk.

Cheese & Pizza Pretzels

Serve with dips, sauerkraut, or as a snack or soup.Spicy mustard or garlic aioli as a dip. Scrambled eggs or fried egg on top (hello, brunch!). Accompany with Tomato soup or cheese dip on colder days. Always great, with a fresh (German) Beer!

Pretzel Baguette & Assorted Confect

Slice it lengthwise like a baguette if you're making a sandwich. Or break it by hand into rustic chunks for dipping and sharing. Top with Butter & cold cuts, mustard, smoked sausages, or aged cheddar. Great to make Sandwiches & use fresh lettuce & veggies/meats. Dip the confect in butter, cream cheese or fresh marmalade.

Kaiser & Cheese Buns

The must-have on every breakfast table. Pair with Butter or creamy spread. Top with cheese or cold cuts. Perfect to make a sandwich, to go. You say Desert? Just smear it with Nutella, honey or Jam! It’s perfect for any mood.

Focaccia

Focaccia is best torn by hand—casual and communal.Pour some good olive oil, maybe add balsamic vinegar, sea salt, or chili flakes. Dip generously. Make it a mini pizza with tomato, mozzarella & basil—or get bold with feta and honey. Serve it alongside soups (like tomato, lentil, or pumpkin) where it can soak up all the flavour. Sandwich? Slice it horizontally and fill it with grilled veggies, pesto, or burrata.

Ciabatta

Slice diagonally. This gives you long, elegant pieces—perfect for bruschetta.Toast it. Lightly grill with garlic and olive oil for a simple Italian starter. Stuff it. It’s your best friend for sandwiches—think prosciutto, arugula, mustard, or grilled halloumi. Serve with pasta, dips (like hummus or olive tapenade), or even alongside a cheese board. Day-old ciabatta? Dip it in egg and cinnamon, fry it up for a sweet breakfast twist. French toast is served.

Our breads are fresh, preservative-free, and alive with flavor. Here’s how to keep them happy:

• Store in the fridge, if very hot (it dries them out faster so use a cover!)

• Do not keep in plastic overnight (they’ll go soggy)

• Use a linen bag, paper bag, or wrap in a clean tea towel

• Keep in a bread box or cool, dry cupboard

• Refresh: sprinkle water on the bread and bake it at 180°C. Whole loafs for about 5 min & smaller buns and breads for 3 min. Enjoy!

Freezing?

• Slice first. Wrap in parchment and freeze in small portions

• To enjoy: thaw at room temp + refresh in oven (160°C for 5 min)

BrezelHaus Tip: Most breads are best within 2–3 days. Pretzels should be eaten same day.