Frankfurt Bakery produces at least 17 kinds of breads almost every day, including rye, whole grain, sourdough, Bavarian, pumpernickel, country French and cheese bread. Those who want specialty breads must get their days straight: pesto on Tuesdays, Italian on Wednesdays and so on. Frankfurt also has a sandwich bar and a case full of fresh meats and cheeses. The sandwiches, made with the aforementioned breads, are darn close to perfect.
Frankfurt Bakery sells every bakery item every day. In the rare event that food is left over, it’s donated to local homeless shelters. Owner Andreas Janke and his team start fresh in the morning and make everything from scratch. Janke, who started baking at age 15 at his parents’ shop in Frankfurt, Germany, makes 100 varieties of pastry. (The cheese Danish sells out first.) Cakes, not listed on the menu, are made to order. Janke utilizes traditional German family recipes, but says a few of his goodies have been slightly Americanized.