Our transparent organic bakery
A full-time master baker and another employee provide fresh organic baked goods every morning, at lunchtime and in the evening - with craftsmanship and great attention to detail.
The organic bakery
Our philosophy
- All bakery products are made with organic quality ingredients and selected by master baker Stefan Lewe based on selected quality guidelines.
- Long dough preparation, high-quality untreated ingredients (from grain to flour), gentle processing, home-made sourdough and a lot of passion in the organic bakery.
- We set value on regional ingredients, which have no long transport routes behind themselves.
Traditional and high quality
- Our focus is on a very high quality selection, which can be supplemented at any time with new ideas and seasonal aspects.
- In addition to freshly prepared traditional breads in the morning, at noon and in the evening, we also bake a variety of rich breads and croissants for breakfast.
- The offer is also based on the current theme of our restaurants in the evening.
Conception and planning
After very helpful discussions with the successful bakers Max Kugel from Bonn and Bastian Bors from Hamminkeln, we were able to determine the technical framework for our daily bread needs.
So we began the detailed conception within the new gastronomic building with our architects and kitchen planners.
In place of the former banquet hall, the glass organic bakery, including a storage area and serving area for our new breakfast buffet, was planned.
Interview with master baker Stefan Lewe
The master baker answers questions about the product range, ingredient choices, and production methods.
Mr. Lewe, you manage the organic bakery at Landhotel Voshövel. What convinces you about this project?
Even as a child, I know that I want to create something with my hands. Early on, my career choices narrow down to two options: becoming a gardener, because I feel deeply connected to nature, or becoming a baker, because I love transforming simple ingredients into something delicious. Gardening is now my hobby, while baking is my daily passion.
My journey is shaped by my small but special apprenticeship business and, most notably, by my last two workplaces, which deepen my enthusiasm for natural baking. Both are organic bakeries. At BackBord in Wattenscheid, the focus is on baking naturally with pure ingredients. At Cibaria in Münster, everything is also organic, and I learn the importance of treating both people and nature with respect to minimize raw material waste.
I choose Voshövel because I believe in the concept of having an in-house bakery that provides guests with fresh, high-quality baked goods straight from the oven. There is nothing better than seeing guests enjoy warm, freshly baked bread, rolls, and croissants in the morning. Here, I experience first-hand how our products are received. Good baking requires time, care, and dedication. From the very beginning, the Klump family gives me a great sense of trust and appreciation. We quickly align on what best suits the guests’ needs. At our second meeting, even the senior boss joins in and asks if I have brought a loaf with a proper crust. That is exactly my language – and from that moment, we are all on the same page. I love that!
You are a master baker with many years of professional experience in organic farms. What products do you create for the guests?
Guests enjoy breads baked exclusively with sourdough and without yeast. Ancient grains such as emmer, khorasan, and einkorn are processed, along with rustic breads enhanced with aromatic spices. There are also breads with fruits and fresh vegetables like carrots. For athletes, we offer high-protein options—I can well imagine incorporating the local field bean. Additionally, we create seasonal breads with Hokkaido pumpkin, plums, apples, or potatoes.
I look forward to experimenting with new recipes!
What principles guide your choice of ingredients? What is important to you in production?
I focus on using regional ingredients that don’t have to travel long distances. While some bakeries stabilize their dough with acerola cherry, I prefer sea buckthorn—but that’s a topic of its own. What truly matters to me is a long dough process, as it enhances digestibility, aroma, taste, and shelf life.
I also rely on autolysis when preparing the dough, as it allows for gentler kneading. A lifting kneader is ideal for this, as it puts less stress on the dough. Additionally, I incorporate cooked pieces and roasted seeds to enrich the aroma and flavor. When it comes to the main ingredient—flour—quality and origin are essential. I want to know exactly where it comes from and ensure it meets the highest standards.
The organic bakery at the country hotel was completely rebuilt. Were you involved in selecting the equipment and design?
Yes, the organic bakery at Voshövel was completely rebuilt, and the Klump family quickly involved me in selecting the equipment and designing the layout. Even down to the smallest details, we ensured everything was perfectly set up from the start. For special tools and equipment essential for organic baking, I had the freedom to organize and choose them myself, which allowed me to tailor the bakery to my needs. It always makes me happy when the aromatic scent of fresh bread fills the air at Voshövel.
