In the affiliated organic-certified Camba bakery, we only use natural raw materials that we source from regional partners. We bake without ready-made mixes and rely on traditional, genuine bakery craftsmanship. We attach great importance to long-fermented doughs. A long dough fermentation means that the dough has enough time to rise and the flavor can develop perfectly. A special feature is our open-plan bakery. Visitors are welcome to look over the shoulder of our master baker as he works and learn more about our baking techniques and our breads. Our house bread is our "brewer's crust," a spelt bread made with natural sourdough, refined with Camba Chiemsee Dark .