Brezel Bakehouse

Features

bakery

Every Friday and Saturday, a relatively quiet street in Mount Barker fills with the scent of fresh baking. Hungry locals line up out the door to pick up their weekly orders. For those in the know, there’s no better place to go.

Kerstin Hoeflinger is continuing her parents’ legacy. What began as a single-oven stall in Hahndorf in the late-’80s is now a pretzel (or brezel, if you’re German) powerhouse, with a small, neat shopfront belying the incredible amount of behind-the-scenes work.

Using her father’s sourdough recipe (the result of years of experience as a flour miller) Kerstin and her mother produce more than 2400 pretzels every week, as well as a host of other loaves, laugenbroetchen (pretzel rolls) and Danish pastries. They also supply local businesses, including Prancing Pony.

It’s a great testament to the produce that you’ll never see advertising for Brezel Bakehouse, or even find them online. The pretzels speak for themselves, being as authentic as they come. Local German expats sweat for them.