Handmade in Shenzhen
The bakery began in 1904 in Fischbach near Frankfurt, and has been handed down the family ever since. In 1964 Anita Thomas earned her Meisterbrief — the master craftsman’s certificate of the German baking trade, and a qualification very few women in the trade held at the time. Her daughter Ursula Wenzel earned hers too, and in 2012 brought the whole method — recipes, timings, standards — to Shenzhen.
Nothing about how we work has been adapted for convenience. Sourdough is fed and rested overnight. Dough is shaped by hand. Nothing leaves the oven that we would not put on our own table, which means fewer things, made properly, sold the day they are baked.
Natural — Traditional — Handmade — Healthy
Signature
Our Craft
01
Flour, water, salt, and a starter kept alive for years. No improvers, no premix, no shortcuts hiding in the ingredient list.
02
Eighteen hours of cold fermentation. This is the part nobody sees and the part that cannot be rushed — it is what makes the bread digestible and gives the crumb its flavour.
03
Stone deck, steam at the start, then dry heat until the crust sings as it cools. You can hear a good loaf before you taste it.
How to eat it
German bread is not a sweet snack. It is the base of a meal — cold, sliced, and built on. Most German households eat exactly this several evenings a week, and it takes about five minutes.
01
A serrated knife and a sawing motion, slices about one centimetre thick. Rye is dense — thick slices are hard work. Cut only what you will eat and store the loaf cut-side down.
02
Real butter at room temperature, spread all the way to the edges. Not optional — the butter carries the flavour and stops the topping drying the bread out.
03
Aged cheese, ham, smoked fish, or simply good jam. One thing per slice, so you can taste it. Savoury and sweet slices sit on the same plate quite happily.
04
No toasting, no heating. Everything goes on a board with gherkins alongside, and people build their own. In Germany this is dinner, not breakfast — hence the name, Abendbrot, “evening bread”.
Visit
Open daily · Every day 07:00 – 22:00
No.123, Area B, SeaWorld, Shekou, Nanshan District, Shenzhen
18028778745WeChat same number
No.136-27, First Floor, Nanshanhaoting, Honghua Road, Nanshan District, Shenzhen
19925303844WeChat same number
No.L1-115, 1st Floor, La Vie, Hengyubincheng (Phase 2), Nanshan District, Shenzhen
18028717292WeChat same number
N-F1006, Block 3, VILLA Zone, Garden City, No.1 Haiyun Road, Prince Bay, Shekou, Nanshan District, Shenzhen — in front of the K11 ECOAST shopping center
18028772420WeChat same number
Catering & events
We supply hotels, cafés and restaurants across Shenzhen, and cater private events, office breakfasts, weddings and seasonal markets. Everything is baked to order on the morning of your event.
Tell us the date, the number of people and roughly what you have in mind — we will come back with a proposal.
Order online
Reserve a loaf for pickup, order a whole cake, or have it delivered across Shenzhen.
Local ordering in Shenzhen. Whole cakes need 48 hours.
Nationwide delivery across China by SF Express.
In their words
“The only place in Shenzhen where the rye tastes like home.”
“Sold out by noon on Saturdays. That tells you everything.”
“Proper crust, proper crumb, no shortcuts anywhere.”
