Born in Germany. Built in Los Angeles. Baked in Your Kitchen.
I moved to the US in 2018 and quickly noticed something was wrong with the bread.
The real thing was missing. Quietly absent. – The smell that hits you when you walk into a German bakery in the morning. The weight of a proper loaf. The crust that actually makes a sound when you cut it. None of that existed here.
I checked ingredients labels. Bleached flour. Enriched flour. Dough conditioners. Added sugar. Yes, even added flavors. Things we simply don’t put in bread where I’m from.
I missed bread the way you miss a person. So in 2019 I started developing recipes in my kitchen – the same three ingredients I grew up with. Flour. Salt. A minimal amount of yeast. And time. Always time.
What we believe:
Bread isn’t complicated. The industry made it that way. Real bread is flour, water, salt and time. Nothing else belongs into it. Long fermentation isn’t a trend – it’s how bread was always meant to be made. And anyone can do it. That’s the whole point.
I am Tanja, the Founder of BREADISTA, a passionate bread trailblazer with a purpose – part cultural curator, part artisan evangelist. My mission: to revive the soul of real bread and bake it back into people’s lives, one confident home baker at a time.
Did you know that a longer fermentation eases the digestability of bread? That’s how we develop recipes, with minimal amount of yeast and a long resting time. We let the dough work its magic with up to 24 hours of fermentation while your hands-on time is minimal.
Every BREADISTA mix is built on a recipe from German bread culture – developed in Tanja’s test kitchen, tested until it works the first time, every time.
No machines needed. No experience required.
Just a bowl, water, and a few hours of patience.
The bread your kitchen has been waiting for.
We’re standing up – against the big companies flooding the shelves with things they call ‘bread’.
Tanja in her own words
VoyageLA and ShoutoutLA featured Tanja’s story in 2020 and 2021 – the early days of building a bread brand two weeks before a pandemic.
*Interview March 2020:
Tanja, can you briefly walk us through your story – how you started and how you got to where you are today.
As a native German, I’m addicted to bread. Living without good and healthy bread is nearly impossible (smile). In Germany, especially in the Southwest where I’m from, are a lot of artisan bakeries with a tremendous amount of breads and rolls. Not to forget our real German Brezel (US: ‘Pretzel’).
When we moved to the US finding good comparable bread was tricky. We still miss that gorgeous smell of fresh bread when you come into a bakery. Anyone who has ever visited Germany or France may know exactly what I am talking about.
Have you ever consciously noticed the smell in the bread aisle in your supermarket? Store bought bread here in the US is……. read more!
*Interview June 2021:
Hi Tanja, what role has risk played in your life or career?
In short – taking risks is part of life. Otherwise, you wouldn’t come forward.
The older you get, the more you see the need of taking risks. The difference is, that you then think more about the cons / pros in every decision you make. I’m mostly based on facts, that’s where my decisions and taking risks are coming from.
Whether it was……. read more!
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