Florian Domberger originally wanted to be a brewer. Luckily, it turned out to be a bakery. A career changer from Augsburg, he spent 18 years abroad, having German bread flown in – until he started baking it himself. Today, Domberger stands for 100 percent sourdough, long fermentation, and up to 24 hours of patience per loaf. Here, you'll find grannies from Tegel, parents from Moabit, students from Kreuzberg, expats from Mitte, and now you too, right here with us on Kantstraße. Bread for everyone, no fuss. And sheet cake. Just because it works.
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