Gießelmann Bakery & Café

The Gießelmann bakery & café in Reichshof is a traditional family business that has combined the highest quality with passion since 1925. 

Led by Ralf Gießelmann - master baker, confectioner and bread sommelier - this bakery produces unique bread specialties, unusual cakes, tarts and hand-picked coffee varieties from its own coffee roastery every day. 

Ralf Gießelmann is a master baker, confectioner, and coffee roaster. In his bakery, he and his team produce a wide range of delicacies – from delicate cakes and dreamy pastries to crusty rolls and delicious loaves of bread. Ralf Gießelmann says, "For me, breads are small works of art. The art lies not only in making these little delicacies look good and appetizing, but above all, in making them delicious and wholesome with the finest ingredients." As a master baker, Ralf Gießelmann has very high standards. To better meet these standards, he completed intensive training to become a bread sommelier. From national and international bread culture and the development of sensory skills to working with special grain varieties, everything is covered in depth during the training. Ralf Gießelmann is particularly fond of ancient grains. Einkorn and emmer are among the forerunners of spelt and are very digestible. The baker is committed to preserving these heirloom varieties and has einkorn specially cultivated by a local farmer so that he can use it in his bread creations.
 
Bread has become a mass-produced, cheap commodity in our society and is often unfairly labeled as fattening. Ralf Gießelmann sees things differently! He wants people to rediscover their love of bread. For him, bread is far more than just a side dish; it's an integral part of a meal, just like wine. He provides the perfect pairing suggestion for every sommelier creation. Sommelier baguettes are a particular passion of this bread sommelier. He simply enjoys experimenting, subtly varying a dough to create new delicacies, such as the chocolate-chili-cherry baguette, the cheese-jalapeno baguette, or the strawberry-parmesan baguette. Every month, he creates new little works of art that transform every meal into a culinary experience. One particularly delicious bread is the spelt nut bread, which is presented and can be baked at home on the following page.
 
Another of Gießelmann's passions is his love of coffee. Since 2010, he has roasted his own coffee because this is the only way he can control the entire production chain, from purchasing the ingredients to processing, to create the best possible coffee. At his production facilities in Bergneustadt, you can experience Ralf Gießelmann as a passionate advocate for the enjoyment of good coffee at his bread-making seminars or coffee evenings. Further information is available on his website.

Breakfast & On-site dining
The extensive breakfast buffets on weekends are popular and invite guests to a relaxed start to the day.