Backerei Ripken - Apen

Quickly delivered. Everything to my satisfaction. Nice to eat. The honey black bread and the Bayer are amazing. Always like power, please hold this. Thank you.

I look forward to the delicious crispy roles every time we are on holiday.

Probably came in there 2x. A little skeptical, because the modern exterior still as a drive In did not seem to me to be a sign of high-quality work or old traditions. But I was very positively surprised: The cake was better than the average. The cream was also perfect and the selection of cakes, flame cakes, bread, coffee and tea varieties was very large and good. The only little criticism I noticed was that the cake pieces were a little small. But this is all the more impressive when the cake is so good. The so far paid breads were also exceptionally good. As a strong bread ventilator, I was very positively surprised by the large selection of different types of bread. Some were interestingly seasoned, for example with anise and spices. The location is completely barrier-free and the toilets are very large, bright and perfectly maintained. At least in the morning this bakery seems to be very well visited.

Bakery and Café, in addition with Drive In at the county border Ostfriesland near the A 28 motorway exit Apen Remels. It's 4:30 in the morning. I had a very tasty breakfast there. I already knew the bakery from the vegesacker or Findorffer weekly market. A sign of torn entry at the departure made me curious. History of bakery: The Ripken bakery was founded in 1906 by Johann and Geradine Ripken. Until 1970, Johann and his wife Gerda led the bakery. The grandson of the founder, Johann Ripken and his wife Angela led the business until the year 2000. On 1 January 2000, Jörg and Marion Ripken took over the bakery in the fourth generation. Even though the working world of bakers has changed, Ripken's bakery is still baked in great-grandfather times. There are no chemical helpers here that shorten the dough rest of bread and rolls or artificially support the flavors, here there are crafty baking tradition of the finest. All the sourdough are made ourselves and we give them enough time to tire. They will only be further processed if the aromas and aromas are completely developed and the wonderfully full-aromatic taste our customers appreciate at our bakery. Our rolls and rolls are then baked in the hot oven so that they can form a strong crust and a uniform and simply guided crumb. read on the homepage. The new production site with wood kiln café was commissioned in Augustfehn in 2010. The company now has over 90 employees. The bakery has six branches and stands on 23 different weekly markets. They also work with Slow Food Germany. Sure is the bakery in the gourmet, right? My breakfast costs 7.20 €

Bakery and Café, in addition with Drive In at the county border Ostfriesland near the A 28 motorway exit Apen Remels. It's 4:30 in the morning. I had a very tasty breakfast there. I already knew the bakery from the vegesacker or Findorffer weekly market. A sign of torn entry at the departure made me curious. History of bakery: The Ripken bakery was founded in 1906 by Johann and Geradine Ripken. Until 1970, Johann and his wife Gerda led the bakery. The grandson of the founder, Johann Ripken and his wife Angela led the business until the year 2000. On 1 January 2000, Jörg and Marion Ripken took over the bakery in the fourth generation. Even though the working world of bakers has changed, Ripken's bakery is still baked as in great-grandfather times. There are no chemical helpers here that shorten the dough rest of bread and rolls or artificially support the flavors, here there are crafty baking tradition of the finest. All the sourdough are made ourselves and we give them enough time to tire. They will only be further processed if the aromas and aromas are completely developed and the wonderfully full-aromatic taste our customers appreciate at our bakery. Our rolls and rolls are then baked in the hot oven so that they can form a strong crust and a uniform and well-guided crumb. read on the homepage. The new production site with wood kiln café was commissioned in Augustfehn in 2010. The company now has over 90 employees. The bakery has six branches and stands on 23 different weekly markets. They also work with Slow Food Germany. Sure is the bakery in the gourmet, right? My breakfast is 7.20 €