Bäckerei Philipps
Honest craftsmanship, genuine flavor
- 48-hour fermentation for superior aroma: The 360° LAIB undergoes a fermentation process lasting over 48 hours, ensuring maximum flavor development and exceptional digestibility.
- Regionality as a promise of quality: The Philipps bakery uses primarily regional ingredients and even grows its own flour — a strong argument for sustainable gastronomy.
- Craftsmanship instead of industry: With no ready-made mixes and a commitment to traditional craftsmanship, every loaf becomes an honest, high‑quality product — ideal for discerning kitchens.
- Recognition in top-class gastronomy: The 360° LAIB has established itself in Michelin‑starred kitchens and is served at exclusive events — proof of its artisanal excellence.
Good to know
The 360° LAIB is more than just bread — it is an ambassador of German baking. During the long fermentation process, natural enzymes break down the starches in the flour, intensifying flavor while improving digestibility. For professional chefs, this means a product with depth, character, and function — ideal for sophisticated menus and guests with sensitive diets.
360° Laib — The Original
When it comes to flavor, the 360° bread loaf delivers what is arguably the most impressive taste profile in the entire range. The long production process of more than 48 hours allows the aromas to fully develop through fermentation and unfold in all their complexity. This extended fermentation also enables the natural enzymes in the dough to break down the starches in the flour, enhancing both flavor and digestibility.
The result is a loaf that is not only incredibly delicious but also pleasantly light and easy to digest — a true highlight for any bread lover.
