From conductor to bread baker: Lam's Prignitz bread is conquering the region!

From conductor to bread baker: Lam's Prignitz bread is conquering the region!

There has recently been a particularly special boom in the bakery scene in Pritzwalk. After a career as a conductor in Kiel, Lam Trần Đình dedicated himself to a new craft: the art of baking bread. He found his enthusiasm for baking when he was looking for a craft job after his engagement in Kiel. A short time later he was in Berlin and learned the finer points of baking bread at the “Domberger Back-Werk”. Northern Courier reports that Lam has received an exemption from the Chamber of Crafts, which allows him to be entered in the craft register without a master's degree. A brave step that paid off for him.

In 2019, he and his husband looked for a place that was between Berlin and Kiel and found a charming house in Giesensdorf. The next stage was renting the former “Zur Wühlmaus” bar in Pritzwalk, where he opened his own bread workshop, which quickly became the go-to place for bread lovers.

Traditional craftsmanship and quality

The special thing about Lam's breads is the use of pure sourdough and long rising times, which can be up to 24 hours. His breads, which do not require any yeast or baking agents, are very popular, which is reflected in their digestibility and durability. root system emphasizes that sourdough bread has a longer shelf life than yeast-based bread because the lactic acid bacteria ferment the grain and make it more digestible.

Its range includes a small but fine selection: rye bread, mixed rye bread, mixed wheat bread and the latest spice bread, “pepper bread”, which was added to the list in October 2023. The feedback from his customers is consistently positive, as they praise the increased juiciness and wholesomeness of his creations.

Opening hours and customer loyalty

The bread workshop is currently open from Wednesday to Friday, daily from 3 p.m. to 5 p.m. Lam starts baking on Tuesday, without any store sales, and starts working around half past nine in the morning. Thanks to this charming flexibility, customers can set up bread subscriptions to receive regular supplies of fresh bread. The customers come not only from Pritzwalk, but also from Giesensdorf and Wittstock. BreadBakingArt gives these artisanal bakeries an additional shine, as they too place emphasis on practical courses that teach craft skills - ideal for all hobby bakers.

At a time when mass production is at a premium, Lam focuses on quality over quantity and rejects expansion plans. “Everything here is done by hand,” he admits openly. His approach could reignite the discussion about the importance of artisanal food, especially in casual conversations.

A lot is happening in Pritzwalk, and with Lam's bread workshop, the region has gained a new culinary highlight that will bring a breath of fresh air to all the traditional bakeries - and perhaps also one or two fresh recipes at home that can be tried out in the next baking experiments!