A simple chain bakery-cafe…read more
The baked goods probably come from an off -site facility or a wholesale provider.
More people use them for a cafe rather than a bakery.
People are sitting at a table drinking coffee at any hour of the day.
* * *
They run a non-trivial breakfast business.
Those breakfasts are simple but very good.
The spine of those breakfasts are the two rolls that come on the side.
The rolls are not at all heavy when you eat them,
But they are very filling.
You could just do coffee and the rolls along with some butter or jelly
And you are good to go with breakfast.
Generally though, what will be interesting are the plates that are your main dish.
Breakfasts come in two varieties:
Scrambled eggs various ways, with fruit and vegetable garnishes on the side.
Simple raw ingredient plates various ways with fruit and vegetable garnishes on the side.
Cold cuts various ways and sausages various ways appear in numerous forms.
I had the cheese plate.
What you get is ten slices or triangles - two each of five different supermarket cheeses.
Supermarket cheeses are perfectly fine in Germany.
They studiously avoid Limburger and the Limburger family.
* * *
Tangent: Limburger Cheese
Actual German grocery stores, organic grocery stores and any upscale cheese shop that sells German rather than imported cheeses will have lots and lots of Limburger variations.
I recommend them enthusiastically.
I would rather do a good German "rotten stinky" cheese
Than do an elderly Brie or an elderly Camembert.
To be sure - Limburger requires care and attention.
You have to pack it in your refrigerator in a hard container with lots of foil and paper and other things around it.
Otherwise, everything in your refrigerator will smell like Limburger
And so will you every time you open the refrigerator door.
But a good Limburger family member makes it all worthwhile.
* * *
Back to Backerei Suss:
They serve you from the blander side of the German industrialized cheese palette.
Some of those options are first rate.
They do an industrialized feta cheese that is much much better than an American industrialized feta.
Cheddar, Gouda, Swiss and a spongy creamy white cheese I could not identify all made appearances.
I was happy to have them all.
The fruit and vegetable garnish on the side was good.
My macchiato was great.
My rolls were yeoman citizens who did their job.
By the time I got up from the table, I had had my grand bouffe.
I had had nothing fancy or remarkable.
But I was ready to go all the way through till dinner
And lunch be damned.
I was fed.
* * *
Ain't nothing wrong with a good filling breakfast.
