Ouwe Sauerteigbäcker

"Monocle: Since opening in Frankfurt’s Nordend neighbourhood, two things have been a constant at Ouwe: its organic sourdough bread and the daily queue outside its door. Based in a former tailor’s shop, it is run by co-founders and old-school friends Marius Hörle and Eike Becher. Having decided to turn their passion for baking into a full-time job, they trained as bakers and opened Ouwe, meaning “oven” in the local dialect. Early each morning, Hörle and Becher knead dough that has been left to rise for at least 24 hours and then bake it into fragrant loaves and seasonal snacks. At noon (and 09.00 on Saturdays), they open to a line of customers hungry for their daily bread. Ciabattas, brioches and mini-rye buns with seeds are among their prized offerings. Using only locally grown ingredients and traditional-baking techniques creatively reinterpreted, Ouwe is simple, slow, and honest."