The bread whisperer

What type of bread is a good choice for a wedding? What is a good wine pairing for a bread with a rustic crust? Mario P. Berg can answer questions such as these. He is a master baker and bread sommelier and combines craftmanship with a sophisticated appreciation of flavours. In his shop, he helps his customers select suitable breads for various occasions and recommends wines and toppings that are a good match.

Training as a bread sommelier took almost a year. As part of the course, he gained deeper knowledge of bread culture and sensory aspects, learned more about products, about ways to evaluate and describe breads, and which breads go best with different drinks, foods and occasions.

Mario P. Berg puts this knowledge into practice at his bread boutique. Around seven types of bread are available every day. These differ from day to day and include classics such as country-style rye bread and baguette, as well as more unusual creations such as Pane di Mario and marble bread, which is inspired by the typical German marble cake. “Time is the most important factor that determines flavour,” Mr Berg says. To ensure that they can unfold their characteristic aroma, his doughs are left to rest for at least 48 hours and worked by hand. To cater for different preferences, Mario P. Berg’s customers can even buy his bread by the slice and charged by weight, in the way most people would associate with buying cheese. “There are five of us at home, and each of us likes different types of bread best,” Mr Berg explains. This is why the customers of his bread boutique can buy exactly the amount they want of their favourite breads.