The EAST GERMAN roll – known to many as a double roll. Swabians call it "Weckle," Berliners call it "Schrippe," or in many places simply "Brötchen." Here, the rolls are "double" – stacked one on top of the other, typically baked on the stovetop and slashed along the long side. Very aromatic, with a particularly long dough fermentation.
 Our double roll has been awarded the GOLD medal by the German Bread Institute - rated very good for three years in a row.
 Important: This item is only delivered on Tuesday, Wednesday and Thursday!
 Ingredients: Wheat flour, water, salt, yeast
 Allergens: Send us an email. We'll be happy to send you a product data sheet upon request.
 Storage: Room temperature