Bread or Bunk?

Posted in Baked Goods, Breakfast on April 17th, 2007 by mei| | .

I like my bread like how I like my man: tough.

None of the frou frou fluffy nonsense that grace most bakery countertops here. Mei was actually raised on white soft wonderbread but sometime ago in a little town in PA she discovered dense crusty bread. And you know what they say, once you go hard you never turn around. Or something like that.

I quite fancy the selection at Wendel’s in Tienmu, my favorites being the sourdough and the seven grain bread. I’ve taken a stoic German engineer there once and he almost waxed lachrymal in joy. Besides bread there are cakes and other pastries to indulge in as well. He said the apricot berliner is done “just the way it’s supposed to.” I say the Viennese apple cake is to die for. Check out the selection of their goodies here.

sourdough_sammie1.jpg viennese_applecakejpg.jpg open_faced_sammie.jpg

Left: Mei’s grilled pepper and homemade pesto sandwich on Wendel’s sourdough bread.
Center: Wendel’s Viennese Apple Cake
Right: Tomato confit open-faced sandwich on Wendel’s sprout bread - another Mei creation, of course.

*The sprout bread in on the soft side - I suppose to cater more to the local palette. Enh.

Wendel’s German Bakery & Bistro 溫德德式烘焙餐館
No. 5, Deh Shing West Road, Tienmu (by Zhishan MRT)
Deli: 02 2831 4592
Bistro: 02 2831 4415
天母德行西路5號 (芝山捷運站旁）
www.wendels-bakery.com

Patisserie Boite de Bijou and Maison Kayser are two other noteworthy bakeries to get western-style bread (although French in style and not German) but until my next posts I bid my readers Gute Nacht.

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