Awarded 2026/27 Pan India
An aromatic wheat loaf with curry and pumpkin, rested overnight and baked on the stone: Landbäckerei Tönjes in Ganderkesee shapes every Pan India by hand, twisted and coated in sesame, pumpkin seeds & sunflower seeds.
What sets this product apart
The long overnight rest gives the wheat dough time to develop flavour and become easier to digest. Baking on the stone produces a golden-brown crust with fine, malty roasted notes. Inside, the crumb glows a warm curry yellow, light and moist. Pieces of pumpkin and selected spices bring together savoury, slightly sweet & nutty nuances, while the coat of seeds adds variety to every bite.
Landbäckerei Tönjes has been baking in Ganderkesee since 1900; today father and daughter run the business in the fourth and fifth generation. Master baker Axel Tönjes and Jennifer Tönjes, master confectioner and master baker as well as bread sommelier, carry on the family recipes handed down to them, with care, and refine them with purpose. Wherever possible, regional ingredients go into the dough, many steps are done by hand, and long fermentation shapes flavour and character.
Wonderful crust, aromatic, the seeds keep it varied, moist crumb, delicious, you can see the craftsmanship in this product.
Great product, varied in flavour, great texture.
Where to find this product
Available in selected food retailers across Lower Saxony.
