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1.0Berlins beste Bäckerhttps://berlinsbestebaecker.deMartinhttps://berlinsbestebaecker.de/author/web95/Dickköpfe im Weizen und in der Backstube – Berlins beste Bäckerrich600338<blockquote class="wp-embedded-content"><a href="https://berlinsbestebaecker.de/dickkoepfe-im-weizen-und-in-der-backstube/">Dickköpfe im Weizen und in der Backstube</a></blockquote>
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</script><iframe sandbox="allow-scripts" security="restricted" src="https://berlinsbestebaecker.de/dickkoepfe-im-weizen-und-in-der-backstube/embed/" width="600" height="338" title="„Dickköpfe im Weizen und in der Backstube“ — Berlins beste Bäcker" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe>Am 1. Juli stand Marlon Gnauck auf dem Siegertreppchen: Für die ausschließliche Verwendung von regional erzeugtem Champagnerroggen und Dickkopfweizen in der Herstellung von Brot ist sein Betrieb mit dem Sächsischen Umweltpreis 2019 in Höhe von 10.000 Euro ausgezeichnet worden. Die Umstellung auf „Jägers norddeutschen Champagnerroggen“ und „Pommerschen Dickkopfweizen“ aus der Lausitz war und ist für […]http://berlinsbestebaecker.de/wp-content/uploads/2019/09/1-1024x683.jpg