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Authentic Bavarian pretzels and South Tyrolean Vinschgerl – hand‑crafted in Plymouth.
Authentic Bavarian pretzels and South Tyrolean Vinschgerl – hand‑crafted in Plymouth.
In 2022 our family left Munich for Plymouth, Michigan, following a work opportunity. We settled in Plymouth Township and were soon welcomed by neighbours and the parents of our son’s new friends, weaving ourselves into the community through local gatherings, restaurants and festivals around Kellogg Park and Oldtown.
What we couldn’t find, though, was the flavour of home: Bavarian pretzels and South Tyrolean Vinschgerl. So we began making them ourselves, using the sourdough starter we normally reserved for German rye bread and Italian ciabatta. Countless batches later – tweaking rise times, adjusting recipes and taste‑testing more pretzels and Vinschgerl than we care to admit (with feedback from our five‑year‑old that was as candid as it was valuable) – we started sharing them with friends and neighbours. The response was overwhelmingly positive, and our friends urged us to make these handmade treats available to a wider audience.
With that encouragement, and after just a year and a half of experimenting, we took the leap. In late summer 2025 we opened our Brezn stand at the Plymouth Farmers Market and registered the Plymouth Brezn Company, ready to bring a taste of Bavaria and South Tyrol to our new hometown.
Tanja, Max and their young helper Franz at the Plymouth Farmers Market on 30 August 2025 – our very first day at the Brezn stand, full of excitement and Bavarian pride.
We craft our pretzels and Vinschgerl using high‑quality organic flour from Westwind Farm in Swartz Creek, Michigan. Westwind Farm’s small stone mill is operated by Lee and Linda Purdy, who lovingly grind Michigan‑grown, certified organic grains into flour and baking mixes. Lee and Linda are genuine unsung heroes – they run a small‑scale mill, source directly from local organic farmers, pay them fairly and host family‑friendly events at their picturesque farm. ( Link to Westwind Milling )
Our dough is made with this flour and an active sourdough starter. We let it rise for at least five hours and then ferment overnight to develop a deep flavour. After shaping, each piece is dipped in a food‑grade lye bath to trigger the Maillard reaction, giving the crust its deep brown colour, crunchy exterior and distinctive savoury taste. We use bread flour for extra elasticity and chewiness, and we never use additives or preservatives – just flour, water, sourdough culture and salt.
In naming the products we try to keep the original name and spread it together with the name of the original product, so we advertise it with the German naming. This is not to confuse you, but about keeping the heritage of great bakery goods.
Brezn: Bavarian name for a pretzel. In English try to say “Braytzen” – or simply “Pretzel”.
Vinschgerl: Tyrolean name for a typical spiced rye roll from that region. In English try to say “Finsh‑Gal” – or “Rye Roll”.
Saturdays 8:00–12:30
May through October