prôt - handmade by Alex

In the heart of Cologne's Belgian Quarter is the prôt bakery, the Old High German word for bread, which also epitomises the philosophy of this artisan bakery. Here you will encounter a process that returns to the essence of bread culture, characterised by few ingredients and a long maturing time.

In prôt's open bakery, separated from the sales area only by a glass wall, interested parties can gain an insight into the art of bread making. Alex, a trained master baker, produces eight different types of bread - from Tuesday to Saturday, always fresh from the oven. Production takes all aspects of sustainability into account: mass production and ready-made baking mixes are ruled out. Only sourdough and pre-dough are used, with the doughs resting for 24 to 48 hours.

The raw materials, mainly from North Rhine-Westphalia, strengthen the regional ties. However, a special Ruchmehl flour from Switzerland guarantees a unique quality that is not available in Germany. Bread that is not sold at the end of the day goes to the food bank, which emphasises the social commitment of Alex and his team. This practice offers sustainable enjoyment and demonstrates social responsibility.