
The bread business: Baking is serious business in Germany. The country even has an Institute for Bread.

Rolls aplenty: There's an array of Brötchen available to accompany any meal.

Breakfast time: Hörnchen is the German version of the croissant.

The trade: German bakers complete high-level, creative training that most other countries do not have.

Crusty loaves: According to Germany's bread register, there are more than 3,200 types of bread in the country.

Grains and seeds: The breads' nutrition is often bolstered by whole grains and seeds.

Cultural touchstone: "It sells like sliced bread" is a German proverb describing fast-selling items.

Add some toppings: Pile some corned beef and Swiss cheese on your rye and you have the start of a tasty Reuben.

Fortifying food: Germans tend to eat sourdough bread made with rye, spelt and wheat flours.

Pretzels, too: That's right. The Germans gave the world pretzels, which go particularly well with a beer at Oktoberfest.

Tasty twists: Pretzels originate in the southern parts of Germany.


