What Munich’s Augustiner brewery means to Munichers when it comes to beer, is what the Hofpfisterei bakery means to real Munichers when it comes to their daily bread. The city’s favourite bread is the slow baked Sonne (sun) bread (2 kg for €11) from the bakery with a tradition reaching back to 14th century Munich, and will soon have a post about the history of the Hofpfisterei. In its own way, the bakery has been following its own Reinheitsgebot for bread since 1984, when owner Siegfried Stocker decided to bake bread with only the basic ingredients, without additives and from bio flour and other ingredients.
Siegfried Stocker deceased this June, and his daughter Nicole Stocker is now in charge of the Ludwig Stocker Hofpfisterei GmbH, its 1,000 employees and hundreds of sale points in Munich, Baden-Wurttemberg and hip Berlin. In order for the bread to taste just like it should wherever it is sold, the sourdough for the Hofpfisterei breads has to be produced in Munich. The bread is also baked to at least 60 per cent in the Bavarian capital and is then transported to be baked to perfection and to receive its characteristic crust to ovens in Karlsruhe, Nürnberg and Berlin where it is also sold.
The map below shows some of the 96 Hofpfisterei bakery shops and other sales points within the Bavarian capital. During the daily happy hour at all Hofpfisterei branches you can buy the excellent, but pricy, bread for 30-40% less and there is also a special shop in Altstadt-Lehel (Blumenstr.1) at which you can buy bread baked the day before for a lot less, and this is what many real Munichers do.
