The definite preference in Germany may be for dense, dark bread made with various combinations of wholewheat, spelt, rye, seeds and nuts (it accounts for over 90% of bread consumption), but the small, white, crusty bread roll does maintain an iconic status – whether presented in a wicker basket to accompany a breakfast spread; ripped up and dipped into your Linseneintopf at lunch; or as a quick snack zwischendurch. Indeed, walk the streets of Berlin late in the afternoon and you’ll barely see a child go by who isn’t gnawing on one.
You’d have thought, then, that buying such a white bread roll is relatively straightforward. But it’s not. Why? Well, it’s not a problem of availability. Every bakery, supermarket and Spätverkauf (after-hours corner shop) will have shelves full of them. Nor is it a matter of price. Even your most expensive bio (organic) bakery will sell you one for less than 50 cents; cheaper outlets will be almost giving them away for less than 20 cents. Read more »