Florian Domberger trained as a logistics expert and later switched to the field of baking. He operates one of the most famous artisanal bakeries in Berlin, Domberger Brot-Werk. His firm delivers sourdough breads from the glass walls of his bakery to restaurants such as Nobelhart & Schmutzig. He himself works tirelessly to promote the art of baking, culinary education and integration. He and his mobile bakery, a retired military trailer that was used for mobile deployments by the Swiss army, traverse the regions where access to handcrafted bread is limited, as well as school grounds where he can share his insights with children and youths.
Florian Domberger: Instagram | Webseite
Jonna Meyer-Spasche already dipped her hands into the grain sacks of the Bohlsener Mühle as a child. Her fascination for grain has remained, and so she is currently founding the KornLabor together with the Food Kompanions, a network and experimental space for all those who want to get even more out of grain and pulses. She also works for the Bohlsener Mühle in political Berlin to make the food system more sustainable.
Björn Wiese grew up in a family of bakers. Despite all the imponderables that this profession brings with it, it has developed into his passion. In the meantime his interest and commitment go beyond his own bakery. Making the training as a baker better and more attractive is just as much a part of this as his commitment to sustainable and regional supply chains. His vision is to make rural areas sustainable.