At the age of 23, the bread that Jochen Gaues was baking won him several awards and recognitions. Fast forward to 2014, he opened his first backery in a picturesque town close to Hannover, and today he owns 14 stand alone stores around north Germany. The philosophy? Combining traditional German baking methods with creative new recipes. On the menu: sesame ciabattas, walnut and dried fruit loafs, baguettes, brötchen (small bread buns) as well as cakes.
I tried the sesame ciabatta, which had the fluffiest dough with just the right amount of moisture in that characteristically German dark brown colour.