At Vollkorn, we give bread what it needs to be good: the best ingredients, time, and care.
Here can be a detailed paragraph
Real Bread
Real bread should be simple. Just flour, water, salt — and time. We bake the way bread has always been baked: slowly, naturally, and with care. The result is bread that feels good to eat and even better to share.
Century Tradition
Our breads are born from Europe’s long-standing baking culture — passed down through generations of artisan bakers. Each recipe carries the spirit of old-world craft, where patience, skill, and community still matter.
From shaping by hand to natural fermentation, every step honors the rhythm of time.
European Ingredients
We source only from trusted European mills and farms — where quality and soil health come first. Our flours are naturally unbleached and unenriched. That means: NO chemical bleaching, NO enrichment, NO artificial improvers.
Bread should be more than fill you up - it should be comfort, nourish and bring people together.
That's why Vollkorn bakes differently
Rye Flour
Rye has been at the heart of European baking for centuries — dense, flavorful, and full of character. It’s naturally high in fiber, lower in gluten than wheat, and supports steady energy. We use rye not because it’s trendy, but because it’s time-tested — the kind of grain your body actually thanks you for.
Frozen for Best Freshness
Freezing is our way of keeping bread honest.
Each loaf is baked halfway, then frozen at its perfect moment — no preservatives needed. At home, you finish baking in minutes: the crust crisps, the crumb softens, and the aroma fills your kitchen. It’s freshness the European way — simple, efficient, and always real.
Always improving – better products, processes & impact.
We constantly seek ways to improve ingredients, supply chains, and services – aiming for higher quality and greater sustainability every step of the way.
