These bakeries and pizzerias are

Traditional craftsmanship is celebrating a comeback in more and more Frankfurt bakeries and cafés. They are the focus of many elaborately produced sourdough products. A selection.

Frankfurt – Whether at the bakery, in the café, the pizzeria or at the street food stall: handmade products made from sourdough are on the rise in the gastronomic landscape in Frankfurt. And all prices show the advantages of the elaborate dough: it is said to be more digestible, has fewer calories and has a stronger taste than conventional yeast dough. We have listed four pizzerias and bakeries or cafés that rely on sourdough.

Pizza Friedi on Friedberger Landstraße in Frankfurt's Nordend

Opened last year, Pizza Friedi in Frankfurt's Nordend describes itself on Instagram as “Frankfurt's sourdough pizzeria on a stone oven”. The sourdough is allowed to rise for several days and is then processed into “Pizza Sucuk” or “Pizza Bufula”, for example. Unlike with conventional pizza, the team around owner Mohamed Dasan did not use yeast in the dough production. The dough was not made with wheat flour type 00, but with type 550. This has a higher proportion of husk and is reminiscent of the taste of ciabatta, the pizza chef told the Journal Frankfurt.

Pizzeria Mille Lire in Frankfurt's Ostend

The pizzeria Mille Lire in Ostend also uses sourdough as a basic ingredient for pizza. “Our pizza dough is made according to a traditional Italian recipe using only flour, sourdough, salt and olive oil with a minimum fermentation time of 48 hours,” it says on the website. The pizzeria sources ingredients directly from Italy. The menu includes pasta, traditional meat and fish dishes, salads and desserts.

Handmade pinsa on Mainzer Straße at Isoletta

The pizza is very similar to pinsa. The dough product is made from sourdough and, depending on the production method, is only topped after baking. The Trattoria Isoletta on Mainzer Strasse offers a wide selection. It is run by the Cavallo family, who will be familiar to many: they currently operate a total of ten locations in the Rhine-Main area. Their roots lie in the Westend, by the way. The first Isoletta opened there on Feldbergstrasse around 40 years ago. But back to the pinsa: the dough mixture is said to consist of rice flour, soy flour, wheat and sourdough. After 72 hours, it has gone through various ripening and temperature stages until it is ready for the stone oven. The special dough is said to make the oval flatbread particularly crispy and fluffy.

Pinsa at Ciro il lattaio in downtown Frankfurt

Ciro il lattaio on Stephanstrasse, south of the Eschenheimer Anlage, also focuses on pinsa. In addition to salads, pasta and antipasti, the selection of pinsa clearly stands out on the restaurant's menu. The sourdough product is topped with fresh ingredients, including buffalo mozzarella, which is handmade in the restaurant's own cheese dairy in Bornheim.

Café Mehlwassersalz In the middle of the city center at the Frankfurt Cathedral

At mehlwassersalz in downtown Frankfurt, the name says it all: The café on the ground floor of the Museum of Modern Art makes its sourdough bread from flour, water and salt. But the name also reveals that the focus here is on sourdough bread. According to the café, all products are made in-house, and no additives or raising agents are used. The owners emphasize the long production processes for their bread: the long cooking processes break down antinutrients – and make the bread more digestible. The first batch of dough alone takes three days, Dennis Aukili told FR.de. He is one of the two people who run the café and explains: “The high water content means the bread stays moist and fresh for a long time.”

Bakery Ouwe in Nordend

The Ouwe Bakery opened on Rohrbachstrasse in Nordend just two years ago. What makes it special is that Marius Hörle and Eike Becheres, who are newcomers to the business, make bread exclusively from sourdough. Because sourdough needs a lot of time to rest, the bread is prepared the day before. Due to the special nature of the dough, the bread can be left to rest for around a week without going moldy. It gets harder, but not bad, say the founders. Bread can be pre-ordered via the website.

Popular sourdough bread at Best Worscht in Town comes from Rödelheim bakery Huck

The Huck bakery and confectionery is no stranger in Frankfurt. The Rödelheim family business has been in existence since 1936 and is now represented throughout the city with several branches in Frankfurt and Bad Homburg. Anyone who has never bought bread from a Huck counter might still know it. The company supplies its sourdough bread, a farmer's bread with a strong crust and refined with its own bread spice, to the cult snack bar Best Worscht in Town.

Liebesbrot in Mendelssohnstraße between Palmengarten and Messe Frankfurt

Freshly baked goods are also available at Liebesbrot on Mendelssohnstrasse in the west of Frankfurt. In the bakery, customers can watch the bakers at work: the bakery is directly connected to the sales area. The range extends from various bread products to quiches and soups to fresh juices and homemade jams. According to The Gourmet The perennial favorite: the sourdough bread, consisting of 80 percent rye and 20 percent wheat. (No)

This list does not claim to be complete. It is just a small selection of bakeries and pizzerias in Frankfurt. Which sourdough bakers did you miss on the list? Feel free to write to us at [email protected].