"The Biting Gardener": Dresden master baker Andreas Wippler invents nettle toast bread

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.