From master baker to bread sommelier - discover the unique story of Andreas Wippler, who has revolutionized the traditional craft of baking. With the spelt toast bread "Bissige Gärtnerin", an unusual combination of nettle and spelt, he has reached a new level of taste explosion. Join us on this exciting journey as Wippler realizes his creative dream of bringing local "un"-herbs to the forefront, creating a bread that takes the senses on a journey through a freshly mowed meadow in the local herb garden. Are you ready to rediscover bread?
Bread sommelier with a vision
Andreas Wippler, the manager of Wippler Bakery in Dresden Pillnitz, has realized a remarkable dream that redefines traditional baking. With his innovative spelt toast bread "Bissige Gärtnerin", he has not only made a name for himself as one of eight bread sommeliers in Saxony, but also polished up the appreciation for local "un "herbs.
Wippler spent a year in training and continuing education at the renowned German Bread Institute in Weinheim. There he learned the fine art of bread lingo and used his newfound knowledge to develop a unique bread product.
An Inspired Journey to the "Biteful Gardener"
The development of the "Biteful Gardener" was a masterpiece of collaboration and craftsmanship. Wippler used his practical skills, the scientific expertise of the Technical University of Dresden and the experience of the Lohse nursery in Pirna-Jessen to make his vision a reality.
Careful sensory testing, conducted in collaboration with the TU Dresden's Chair of Food Science and Consumer Goods, provided a scientifically sound evaluation of the product. Feedback from Wippler Bakery's customers also played a crucial role in this development process.
The beauty of the supposed weed: Nettle
The main ingredient for the toast, nettle, comes from the Lohse nursery in Pirna-Jessen. Wippler has shown that this often overlooked plant is much more than just a weed. It was grown specifically for this project, carefully dried and finally added to the spelt dough.
The unique combination of spelt and nettle creates an incomparable taste experience reminiscent of a freshly mown meadow in the home herb garden. This special product invites customers to rediscover edible herbs from the forest and meadow.
The challenging training to become a bread sommelier
Since 2015, the German Bread Institute in Weinheim has been training bread sommeliers. The extensive training includes the study of various aspects of bread culture, from the history of bread, the production and processing of different types of grain, to specialties from different countries and continents.
The graduates are also required to write an extensive project paper in which they thoroughly research one aspect of the topic of bread. This intensive and demanding training has enabled Andreas Wippler to create the exceptional "Bitey Gardener" toast bread, which benefits both the palate and the environment.
