Schwerin's new bread destination: Backverrückt” opens in the city center!

Schwerin's new bread destination: Backverrückt” opens in the city center!

A fresh wind is blowing through the bakery landscape in Schwerin. The new bread shop “Backverrückt” opened on Marienplatz on July 5, 2025. It's all about good old bread here. Managing director Guido Wohlgemuth and his son Malte, who belongs to the fifth generation in the bakery industry, have transformed their passion into a small but fine concept. The special feature? At “Backverrückt” you won’t find any rolls or cakes, but only 20 different types of bread, all of which are made without additives.

The opening was not without its challenges because, like many businesses, “Backverrückt” also struggled with a lack of staff. But the team was fully assembled in time for the opening. Opening times are from 9 a.m. to 5 p.m. and everything can only be paid for cashless. The 300 degree spelled is particularly popular with customers and has quickly become a favorite.

Unique bread specialties

The selection in the new bread shop is diverse. In addition to the spelled bread, guests can expect, among other things, the muesli bar with dates and figs, the spelled ciabatta and the “Alten Fritz”, a wholemeal rye bread based on a recipe from 1899. All breads are produced using a unique manufacturing process; The dough rests for a full 24 hours before baking, which ensures an incomparable taste. In addition, the breads are only available in whole or half loaves, not in sliced ​​versions. A special attraction is also the door opener for new customers: small samples of butter and olive oil can be tasted in the store.

Schwerin offers a wide variety of bakeries, ranging from traditional family businesses to modern artisan bakeries. Some have been in family hands for generations, and the trend towards organic bakeries and vegan baked goods is also growing. The city has made it its mission to support local businesses and promote the discovery of baking culture. It invites you to try out different bakeries in order to always find new, special specialties, as xn--bckerei-indernhe-vnbn.de emphasizes.

Sustainability and regional ingredients

Another important aspect of Schwerin's bakery culture is the close cooperation with regional farmers and the use of high-quality ingredients. The Mühlenbäckerei, for example, mills fresh wholemeal flour every day, which comes primarily from wheat and rye from local farms. This healthy and sustainable approach is also reflected in the “Backverrückt” range, where the focus is on natural and regional products.

With “Backverrückt”, Schwerin has not only gained a new place to go for bread lovers, but also the opportunity to be impressed by the variety of baked goods and to experience traditional craftsmanship in a modern guise.