Hofpfisterei am Viktualienmarkt

Hofpfisterei has baked in Munich since 1331, which means it predates the Holy Roman Empire's reformations, the Wittelsbach electorate, and every other building you will eat in this trip. The brand runs a thick rye-and-spelt sourdough — the Pfister bread — under a method that has not been industrialised, and the Viktualienmarkt counter on Blumenstraße sits across from the Schrannenhalle as a working flagship for the city's market quarter. Pick up a half-loaf for the hotel room or a Brezn for the walk; the rye keeps for days and travels well to Istanbul if you decide to take one home. This is the bakery the Bavarian aristocracy uses.