The world is in love with baking. Not only since yesterday, but recently, more and more. For almost 40 years, Frank Obertin has made his love of bread his job, and sells homemade bread of organic quality. The Luxembourger wanted to rediscover “that which has been lost” and be- gan with an old sourdough recipe. Soon, a “Boulangerie artisanale” started to form that was certified organic at the start of the 1990s. By now, it also sells its ware beyond Luxembourg’s borders.
“I’m a newcomer to this field. I’ve always been interested in a healthy diet and wanted to be involved in this area job-wise. Even though I had not planned to bake bread, it was love at first sight,” so says the founder of Bakhaus, who, these days, accompanies the company mostly in the background.
The company was doing well, but at some point a certain femininity was found to be missing, as Obertin puts it. And so a collaboration developed from a meet- ing with the confectionery chef Julie Jager in 2017 that was enriching for both artisans and for the assortment at Bakhaus. Artistically decorated, the organic tarts and cakes are made in a brand-new laboratory. Classic pas- tries such as croissants or raisin breads, kouglofs and brioches fill the counters of several shops, such as the organic counter of Naturata, every day. Since January 2020, the Frenchwoman from the Département Moselle is Co-Gérante of the company that also offers vegan and lactose-free creations.
“I love trying new things. I let myself be inspired by my travels and through patisserie books. Some of my personal favourites are the Guglhupf and the tarte au citron meringue.” says the mother of two. “We have so many ideas, want to develop further and enthuse more customers.” Patisserie is her passion. She followed an edu- cation in trade in the South of France with internships in Paris, before settling in Luxembourg.
Since last year, thanks to a newly acquired stone mill and flour sifter, the organic bakery even makes their own wholemeal, wheat, and spelt flour. “The cereals come to us via the collective BIOG from Luxembourgish organic businesses. We are very proud to be the first and only bakery in the Grand Duchy that grounds their own flour to make their bread!” says Obertin. Bakhaus is partly a member of the Oikopolis group, with which directors can develop the business and products together.
13, rue Gabriel Lippmann L-5365 Munsbach