>>Now bread is irretrievably lost, they all sell the same junk, totally devoid of anything but starch (even what they label as rye bread doesn't contain more than 11% of rye flour), even the baker I used to swear by has just folded and started making the same empty thing. Yes, we bake our own. And we have a garden. It will be a few weeks until we get our tomatoes, but then the real thing is worth waiting. And this weekend I made first brandy this year, apples.
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>If you come through here, give me a ring. Bakeries still baking their own can be found here (about 10% left), and if I buy anything in that group at all, it will help keep them alive. Will treat you to a few different bread rolls - which google translate offers for "Brötchen" ;-)

Assuming there are the darker sorts, specially real rye bread (without caraway)... anytime.

BTW, are there still all those kinds of sausages (which I last ate in 1990s) and leberwurst, or are they just as destroyed with "water added" and other emulsifier crap like here and in the US?