Awarded 2026/27 Bienenstich vom Blech – ungefüllt
A tray-baked Bienenstich, Germany's classic honey-almond yeast cake, deliberately left unfilled so the almond-and-honey layer plays the lead role: Konditorei Milkau in Braunschweig toasts the topping of Lower Saxony honey, butter, milk & almonds in a copper kettle and bakes the yeast dough on hot stone slabs.
What sets this product apart
The base is a slowly proved yeast dough, moist and with an elastic crumb. The heart of it sits on top: a Bienenstich topping of Lower Saxony honey, butter, milk & flaked and chopped almonds, gently toasted in a copper kettle. Baked on hot stone slabs, the surface caramelises finely and turns lightly crisp while the crumb stays soft. Sweet, yes, but not too sweet: the honey carries the aroma, the almonds the nutty depth.
The Milkau family has been baking in Braunschweig since 1931, today in the fourth generation: Axel Milkau runs the business together with his sons Yannick and Liam. The small city bakery has grown into 19 shops in Braunschweig, Wolfenbüttel & Salzgitter. The principles have stayed: long dough proving, flours from the Mühle Rüningen & a rye sourdough that has been kept going without interruption since the bakery was founded.
Great consistency, elastic crumb, not too sweet.
Super idea, outstanding, it doesn't get any better than this, honey from the region.
