Located in the heart of Cologne’s Belgian Quarter is the prôt bakery—the Old High German word for “bread,” which also embodies the philosophy of this artisanal business. Here, visitors encounter a process that returns to the essence of bread culture, characterized by few ingredients and a long fermentation period.
In prôt’s open bakery, separated from the sales area only by a glass wall, visitors can gain insight into the art of breadmaking. Alex, a trained master baker, produces eight different types of bread—from Tuesday through Saturday, always fresh from the oven. Instead of industrial mass production, the bakery relies on its own recipes and a production process that avoids ready-made baking mixes. Only sourdough and pre-ferment are used, with the dough resting for 24 to 48 hours. The bakery primarily uses ingredients sourced from North Rhine-Westphalia.
In prôt’s open bakery, separated from the sales area only by a glass wall, visitors can gain insight into the art of breadmaking. Alex, a trained master baker, produces eight different types of bread—from Tuesday through Saturday, always fresh from the oven. Instead of industrial mass production, the bakery relies on its own recipes and a production process that avoids ready-made baking mixes. Only sourdough and pre-ferment are used, with the dough resting for 24 to 48 hours. The bakery primarily uses ingredients sourced from North Rhine-Westphalia.
Cuisine types
bio
regional
vegetarian
Regional Deals
- Products from our own production, Products from regional producers
Openings
- Dayoff: Monday, Sunday, Closed all holidays
Eligibility
Bad Weather Offer
Suitable for any Weather
for familys
for individual guests