Welcome to Café Dünisch, the hidden gem in Bavaria. Michael Dünisch, who became interested in the family business at an early age, took his first steps during school with small internships and holiday jobs, followed by training in the pastry craft. After a year as a journeyman pastry chef, Michael began his further education to become a master pastry chef. From the beginning, Michael has aimed to successfully continue the family business, always supported by his parents, Herbert and Heike Dünisch. Herbert Dünisch, as the third-best in his field in Bavaria, completed his journeyman examination as the chamber winner of Middle Franconia and subsequently passed his master examination in the baking and pastry craft with flying colors. As recognition for the consistent quality, the products of Café Dünisch are regularly awarded the Gold Medal of the German Bakers' Craft! For six generations, bread has been baked in the historic house: today, 18 different types are available throughout the week. The hearty and flavorful rye mixed bread, available with a typical but also extra thick crispy crust, is a highlight. The dark power grain with a soft crust has a fine sweetness from rye malt. Ideal for a snack are the sesame pretzel rolls and the fresh hand-formed pretzels. The not-too-loose Kaiser rolls are great for spreading with fine jam or honey. Enjoy them on-site in the modernly designed small café in the house.