Germany's Food Revolution: Hand-Pulled Noodles and Craft Bakeries Lead the Way
The latest issue of foodservice magazine examines key trends shaping Germany's food industry. From the rise of hand-pulled noodles to the evolving role of craft bakeries, the publication highlights innovation and growth strategies. Experts and entrepreneurs share their perspectives on digitalisation, regional opportunities, and changing consumer demands.
A major focus is the booming popularity of hand-pulled noodles, driven by Germany's growing appetite for authentic Asian cuisine. Since 2020, demand has surged, fuelled by delivery growth and concepts like Berlin's Tanggou, which has expanded since its 2019 launch. Chains such as Bao House and street food vendors in Hamburg and Munich have also helped mainstream the dish.
The cover story explores how German bakeries are adapting to the foodservice sector, blending artisan traditions with digital tools. Jan Kamp, Managing Director of Haus der Bäcker, discusses industry transformation and regional opportunities, while the issue also features Bäckerei Padeffke's expansion plans.
Other highlights include Isabella Gluten-Free Pâtisserie's growth, the influence of ingredients like almonds and tahini on menus, and Mainz's Croissant Bar, profiled in the 'Startup' section. Stefan Weber, founder of Supreme Sports Hospitality, adds insights into strategic positioning, while Wen Cheng's success with hand-pulled noodles is showcased in the 'Concept' section.
The issue offers a detailed look at trends expected to shape the market by 2026. It underscores the importance of innovation, from niche food trends to digitalisation in traditional bakeries. Businesses featured, such as Tanggou and Croissant Bar, demonstrate how adaptability is driving growth in Germany's foodservice landscape.
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