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 small but 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

Here the master baker answers a few questions about the product range, the ingredients as well as the production.

Mr. Lewe, you have been managing the new organic bakery at Landhotel Voshövel since July 2022. What convinced you of this project?

At a young age, it was already clear to me that I wanted to make something with my hands. So the choice quickly narrowed down to two professions. On the one hand there was a job as a gardener, because I am very close to nature, and on the other hand one as a baker, because I love to make a delicious product from the simplest ingredients. Gardening is now my hobby and baking is something I pursue with passion every day.

In addition to my small but fine apprentice business, my last two businesses have had a special influence on me, because they awakened my desire for natural baking. Both are organic businesses. One is BackBord in Wattenscheid, where they bake naturally with simple ingredients. At Cibaria in Münster, they also baked in organic quality. There I was shown that one must deal very appreciatively with humans and NATURE, in order to minimize the waste of raw materials.

I chose the Voshövel because I am convinced of the idea of running a bakery in the hotel and thus spoiling the guests with fresh baked goods over a short distance. There is nothing better than a guest enjoying fresh, warm bread or rolls and croissants in the morning, and I get to see up close how the products are received. Good baked goods need a lot of love and time. The Klump family gave me a good feeling right from the start. We were able to quickly get closer to the requirements for the guests in terms of content. At the second meeting, even the senior boss came and asked if I had also brought a loaf with a proper crust. That was my language and everyone was in the same boat. I thought that was great.

You are a master baker with many years of professional experience in organic farms. What products do you create for the guests?

Guests can look forward to breads baked only with sourdough and without yeast. Ancient grains such as emmer, khorasan or also einkorn are processed as well as breads with spices that are rustic. Breads with fruits and fresh vegetables (carrots, etc.), but also for the athletes there is something with a lot of protein, there I could imagine, for example, the local field bean well. We will also create seasonal breads with Hokkaido or even plums, apples or potatoes.

I'm looking forward to trying it out.

What principles do you have in the choice of ingredients used? What is important to you in the production?

The ingredients chosen should be regional and not have to travel long distances. To stabilize the dough, some companies use acerola cherry, I swear by sea buckthorn, but that would be going too far here. A long dough process is important to me, as this improves the digestibility, aroma, taste and shelf life of the baked goods.

I also like to work with autolysis when preparing the dough, as this kneads the dough more gently. A lifting kneader is also excellent for this purpose, as it does not stress the doughs as much. Cooked pieces and roasted seeds are also used in the preparation of the doughs, as these add additional aroma and flavor. With the main ingredient, the flour is important to me that I know where it comes from and that it is of good quality.