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

There are - altough the really black ones are not my fancy.

>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?

not much change in sausages here from the nineties - steady but slow decline as less people are interested in slaughtering at their place, if you are talking about the leberwurst and blutwurst which is served hot with kraut (and was never a real item in supermarkets and only available in rural areas). If you are talking about "Frankfurter Würstchen" (similar to Wiener, sometimes a bit smaller but more tasty and longer smoked) they are still created in Neu-Isenburg, 3km South of Frankfurt - kept the quality mostly AFAICT. Added substances: probably in half of typical offerings - I mostly stay away from sausages unless I know who made them. Even with ham some tried to sell small parts stuck together with grain/gluten based stuff in pre-packeged offerings and with ground beef the selling point for the stoopid is nowadays "fat reduced" to allow the addition of 25% watered, plant based protein ;-)