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About Panaleman

The founder of The German Bakery

Johannes Valentin Berie 1993

Betty and Johannes Berie, German, and baker’s at heart, with masters certificate in bakery from one of the technical institutes of his country, came to Costa Rica in 1993, having been persuaded by all the favorable comments his friends had about this wonderful country. Little by little, he started a small business. The  first step was to construct their own baker’s oven an old - tradicional, German wood oven and later on to introduce more than 100 different varieties of bread’s to the local dinner tables and food service businesses of the country. Specializing in many different varieties of black and whole wheat bread’s. One of the importend characteristics of The German Bakery is the fact that we grind our own grains and flour. This allowes us to work with naturally fermented doughs, in the best of the old German tradition, and use freshly ground grain, flour in our recipies, most of wich are of longstanding traditionally German heritage. Hope we see you soon Betty and Hans Berie
German Bakery Breads  Cakes  Pastries
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AboutGermanBakery

The founder of The

German Bakery Johannes

Valentin Berie 1993

Betty and Johannes Berie, German, and baker’s at heart, with masters certificate in bakery from one of the technical institutes of his country, came to Costa Rica in 1993, having been persuaded by all the favorable comments his friends had about this wonderful country. Little by little, he started a small business. The  first step was to construct their own baker’s oven an old - tradicional, German wood oven and later on to introduce more than 100 different varieties of bread’s to the local dinner tables and food service businesses of the country. Specializing in many different varieties of black and whole wheat bread’s. One of the importend characteristics of The German Bakery is the fact that we grind our own grains and flour. This allowes us to work with naturally fermented doughs, in the best of the old German tradition, and use freshly ground grain, flour in our recipies, most of wich are of longstanding traditionally German heritage. Hope we see you soon Betty and Hans Berie