Tim Tanneberger

Bread has played a big role in my cooking for as long as I can remember. But during the time off around Covid, I fell even deeper down the rabbit hole.

The bread itself already existed, but at some point we decided to dry and grind the leftover solids from a ferment made with mushrooms and malted rye, and simply mix them into the dough. We had no idea what to expect—and were completely blown away by the result.

Since No Name, it has become a permanent part of every menu. The butter changes, but the bread stays. Its deep, malty and fermented mushroom flavour makes it incredibly delicious—and for so many of our guests, it has become an absolute favourite.

If you want to try it yourself, come by at our next pop-up or @eins44