"Featured on menus across Munich, young baker Julius Brantner is ingrained in the local restaurant scene thanks to his sterling sourdough. With a contemporary design and just a few products on display, his two bakeries look nothing like most others in the city. Head over for the organic rye bread with fermented apples, but arrive early if you want to try the daily specials; the cinnamon buns and almond croissants sell out especially quickly. Julius can often be spotted out back, kneading dough, folding pastry, or checking the ovens." - Kate Mann
Kathrin Koschitzki
