Finally, I found a bakery that produces the Swabian pulps perfectly in classic tradition with a bright wide part and crispy thin, slim part. With my previous favorites in Stuttgart (2 bakeries) and Tamm (1 bakery), there is no longer a handmade oven, with a correspondingly inherited result, as in bakery chains. The cultural property continues to live in the bakery Baumann. This was also confirmed by the guests on the occasion of a birthday party where 50 Brezeln were served. I also see this evaluation as an appeal to support the last little bakeries to save our classic Swabian pups.
