Brotzeit Bali Bakery was founded in 2008 by a German master baker who brought the original sourdough techniques from Biologische Vollkornbäckerei Brotzeit, established around 1998 in Cologne, Germany.
The recipe and knowledge come from traditional German whole-grain baking, using a 3-stage sourdough process, 20-hour dough preparation, and zero industrial yeast — resulting in deep aroma, better digestibility, and reduced phytic acid.

The foundation of Brotzeit has always been quality over quantity. Our breads require two full days of handcrafted preparation, combining imported German flour with the best local ingredients.
No chemicals, no additives — only wholemeal flour, water, salt, and time.
This slow fermentation preserves maximum nutrients and creates pure, honest flavor.

Over the years, Brotzeit Bali has become a bestseller across the island, trusted for its authentic taste and health benefits. What started as a small artisan bakery is now a respected supplier for Bali’s top supermarkets, cafés, and health stores.

Today, the founder proudly mentors the local owner, ensuring that German baking tradition continues in Bali — with the same love, precision, and standards as in Germany.