Fürobe-Brot GmbH (Bützberg)

Stop on the way home and buy fresh bread, because - there is nothing finer than biting into a fine, fresh, crusty loaf.

Rustic, quite dark, well baked, crispy and fresh it should be. Wheat, rye and groats as well as water, yeast and salt are in it - nothing else. The day before, a skilled baker prepares the lever (a pre-dough), just like 50 or 100 years ago.

The Fürobe bread is continuously baked fresh as Pfünderli or Halbpfünderli. On Monday and Wednesday there are also nut croissants, on Tuesday and Thursday doughnuts. On Friday there are also Züpfen.

Fresh Fürobe bread every hour.

• 100 % natural
• 100 % handmade
• without baking aids
• without additives

Every day

• plaited bun
• various fruit rolls
• Almond fritters - the ideal gift idea
• Beer sticks with caraway

**Monday and Wednesday

• Nut croissant

Tuesday and Thursday

• Berliner

**Friday

• seasonal pastries
• butter plaits
• cream slices
• almond croissants

**About us

Bread today is produced industrially almost everywhere. The dough usually lacks the necessary time. The dough of our Fürobe bread, however, is prepared the day before and thus gets the necessary time. The dough does not contain leavening agents - that makes the difference. A bread with pre-dough simply tastes better, is more digestible and stays fresh longer.

Baking with solar power When the sun is shining, we bake exclusively with electricity from our own roof. In rainy weather, the solar cells are not quite sufficient.