A bakery that still makes all of its products itself by hand. Without any chemical ingredients - using traditional sourdough leavening. The range includes: Spelt and rye wholegrain bread, rye wholegrain bread, traditional rye and wheat bread or rolls baked daily without commercial baking agents.
The rye and wheat flour used comes from the Nordlandmühle Jarmen mill. Most of the grain grown in the region is milled there. These short distances are party of why Ihlenfeldt's Bäckerei has endured for so long.