Apfelstrudel Colomba

36-hour natural leavening. Italian-Bavarian fusion.

Artisan dough with 36-hour natural leavening, wrapped in the softness of the Italian colomba. A fusion that exists only here, created by people who live both cultures every day.

This colomba was born from a question: why import Italian flavours into Germany when we can build a bridge between two traditions? The answer is Apfelstrudel.

No chemical leavening. No artificial flavourings. Only time, craftsmanship and an idea that unites two worlds.

For those who love to experiment without giving up excellence.