We’ve been inspired by the market atmosphere for over 35 years. The first Marché Restaurant opened in Stuttgart in 1983: “We are opening our new restaurant on Wednesday, November 2. It’s called Marché and it’s on Königstrasse. It’s more than a restaurant. It’s a restaurant world.”

Hand-kneaded with love: flour, yeast, salt and water – it’s all we need to make our dough. We add fresh herbs, seeds, nuts or grated vegetables depending on the season and recipe. As in times gone by, our bakers in the open bakery are extremely enthusiastic about their work. Our guests are invited to watch how the dough rises in transparent fermenting cabinets before being transferred to a hot oven, where they are baked until crispy and golden brown.

Mmm, smells good!

For our easy bread recipe, you will need the following ingredients in the following ratio:

100% flour

70% water

1-2% salt

1-2% yeast

+20% special ingredient such as herbs, grated seasonal vegetables or seeds

Tomato bread

• 500 g wheat flour
• 330 ml water
• 10 g salt
• 9 g natural yeast
• 100 g sun-dried tomatoes, finely chopped

1. Knead the ingredients into an elastic dough and shape into a loaf.

2. Leave to rise at room temperature for 45-60 minutes.

3. Preheat the oven to 250°C and place a container of hot water in the oven. This provides the ideal level of humidity.

4. Bake the bread at 200°C for 35-40 minutes. Remove the container of hot water after the first 10 minutes.

Ingredients (makes 12):

• 250 ml lukewarm water
• 100 ml sour cream
• 1 egg
• 1 bunch fresh wild garlic (approx. 50 g)
• 650 g flour
• 150 g butter
• 42 g fresh yeast
• 1 tsp salt

Method:

Cut the fresh wild garlic into strips and place in a bowl with the other ingredients. Knead the mixture evenly by hand or using a mixer until the dough pulls away from the sides of the bowl. Shape the kneaded dough into a ball, cover and leave to rest in a warm place for approx. 30 minutes until the dough has doubled in size.

Split the dough into equal-sized portions and shape into round balls. Score the top of each ball twice with a knife. Whisk the egg and brush it onto the dough balls, then leave to rest for another 30 minutes (if the balls become dry, brush them with egg again). Bake in an oven preheated to 185 degrees Celsius for 30-40 minutes.