The second Gorilla Bakery location opened in April 2022 at the foot of the EUREF-Campus. There is plenty of space to linger in the bakery, and in summer the terrace in front of the café is a true oasis and a great retreat for our community.

The bakery is open daily, including weekends, from 8:00 a.m. to 6:00 p.m. The brunch on Saturday & Sunday from 10:00 a.m. to 3:00 p.m. is particularly recommended.
All baked goods are made on site. Frithjof Wodarg, Matteo Angioi and Marlon Briceño founded the bakery and describe their philosophy as follows:

“The Gorilla Bakery is a small bakery where all products are made by hand in a visible production. We produce sourdough breads, Roman pizza and French viennoiserie (croissants etc.) and patisserie (cakes, tarts, etc.). We only use organic flour from small mills in Germany and Italy. We believe that good quality is a combination of good craftsmanship and good ingredients. That’s why it was so important to us to make the production visible. Not just for our customers, but also for our employees. People have been eating grains in various forms for thousands of years. It is the fermentation process that makes the grain – or flour – really digestible and makes the nutrients more accessible to our bodies. Therefore, the breads are given a particularly long time to “rise” – that is, to ferment – ​​which makes the bread more digestible and tastier. Customers often tell us that they actually can’t tolerate gluten, but that they really enjoy eating our bread and can eat it without any symptoms. This may be because we do not use any additives. People often have more of a problem with the enzymes that are added to many flours for industrial production to stabilize them than with gluten itself. In any case, the longer fermentation time allows more flavor to develop from the flour. Come by and try it for yourself!”