Bakery Koorn: Sold out taste experience in Cologne-Sülz!

Bakery Koorn: Sold out taste experience in Cologne-Sülz!

The hustle and bustle in Cologne-Sülz has a new attraction: the Koorn bakery at Berrenrather Straße 208. Since it opened, its fresh concept has attracted numerous guests who wait in long queues for their baked goods. Baker Ricarda Frank, who stands behind the counter with full enthusiasm, often regrets having to decide that the most popular delicacies are already sold out. These include, among other things, the fragrant Pain au Chocolat, crispy croissants and various types of bread such as mixed wheat bread and ciabatta.

One secret of their success lies in the special dough management. Ricarda uses a superior technique where the dough is allowed to rise for 14 to 18 hours while keeping the use of yeast to a minimum. This Long term leadership The dough not only improves the taste, but also ensures that the baked goods stay fresh for longer - a point that appeals to many people as more and more people believe that they suffer from celiac disease, which is often caused by the high yeast content in industrial baked goods.

Innovation in the bakery

At the Koorn bakery, people experiment creatively with ingredients. For example, Frank has added a mixed wheat bread with feta cheese and thyme to its range and provides exciting taste experiences with mixed rye bread, which is refined with apples, onions and cheddar cheese. The prices are fair: a ciabatta costs 4 euros, mixed wheat bread 5 euros, while a croissant or pain au chocolat costs 2.50 euros each.

The demand for carefully crafted baked goods is constantly growing. According to a current trend report from Puratos Germany, demand for locally produced baked goods in our area is expected to increase by around 27% by 2025. Regionality and traceable manufacturing processes are becoming increasingly important. Consumers place great value on the origin of ingredients and quality, which puts artisan bakeries like Koorn in an excellent position.

A look into the future

Developments in the bakery and pastry industry suggest that sourdough remains popular. Innovative flavor combinations, such as those found in international bakeries, also find space in the Sülzer bakery. Ricarda plans to pass on her knowledge and is therefore looking for long-term support for her team. Her passion and trained eye for high-quality products make her a pioneer in the modern bakery.

The success of her small bakery is based not only on the excellent taste of her products, but also on the positive response from customers. The opening times are tailored to the rush: on Thursday and Friday from 10 a.m. until sold out, on Saturday from 9 a.m. With a good hand and creative ideas, the Koorn bakery has the potential to establish itself as a permanent fixture in the Cologne bakery scene and to further advance the trend of regionality.