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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 I moved from Munich to Plymouth, Michigan, following a work opportunity for our family. After settling in Plymouth Township, I was warmly welcomed by neighbours and by the parents of my son’s new friends, and I quickly came to love the local community, from gatherings and restaurants to the events around Kellogg Park and Oldtown.
What I could not find, though, was the flavour of home: Bavarian pretzels and South Tyrolean Vinschgerl. So I began making them myself, using the sourdough starter I would normally reserve for German rye bread and Italian ciabatta. Countless batches later – adjusting rise times, refining recipes and doing more tasting than I probably should admit – I started sharing them with friends and neighbours. The response was overwhelmingly positive, and that encouragement gave me the push to take the next step.
In late summer 2025, after about a year and a half of experimenting and improving the recipes, I opened my Brezn stand at the Plymouth Farmers Market and registered the Plymouth Brezn Company, ready to bring a taste of Bavaria and South Tyrol to my new hometown.
The first season at the Plymouth Farmers Market in 2025 turned out to be one of the most enjoyable experiences of this project. I loved the atmosphere on Saturday mornings, meeting people at the stand, and seeing how much the community appreciated these traditional baked goods.
Because of that experience, I will happily be back for the 2026 season.
In 2026 I plan to offer two Brezn variations. One will be a classic version for the market, and the other will remain the original Brezn I introduced in 2025 — made with 100% organic Michigan flour, natural sourdough fermentation, and no industrial yeast.
It continues to be important to me to keep the traditional process alive while sharing these specialties with the Plymouth community.
Tanja at her stand at the Plymouth Farmers Market on 30 August 2025 – with Franz under the table on our very first Brezn market day.
I craft my 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 )
My dough is made with this flour and an active sourdough starter. I let it rise for at least five hours and then ferment it 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. I use bread flour for extra elasticity and chewiness, and I never use additives or preservatives – just flour, water, sourdough culture and salt.
In naming my products, I try to keep the original names and share them together with the product itself, so I can preserve and introduce the heritage behind these traditional baked goods. This is not meant to confuse anyone, but to keep the culture of these specialties alive.
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