The weeks before Christmas are the time for Christmas markets, mulled wine, bratwurst and candied almonds aka. »gebrannte Mandeln«. You can smell the nuts basically...
Read moreDetailsIt's time to do something with yeast again... or rather, let the yeast work for us! A classic recipe like this Chocolate Walnut Babka always...
Read moreDetailsFor a long time, I was reluctant to bake a delicious tart like this one here. I was always a bit afraid of making something...
Read moreDetailsIf you got a garden and have planted zucchini once, you may be familiar with the problem that at some point in summer, it feels...
Read moreDetailsThere's much more to a BBQ than just throwing meat onto the hot flames. In addition to meat, sausage, or tofu schnitzel, you also need...
Read moreDetailsWhen I think of classic bakes from Germany, two cakes immediately spring to mind – Black Forest Cake and Bee Sting Cake aka. Bienenstich. Of...
Read moreDetailsMy new book is packed with my best cookie recipes.
Grab your copy (in German) and become a master of the cookie arts!
▪ Includes vegan, gluten-free, and sugar-free recipes
▪ A must-have for cookie-holics!
© 2014-2025 Bake to the roots – Made with ♥ by Marc Kromer | Bake to the roots. All rights reserved.
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