Mestemacher's history began in 1871, when master shoemaker Johann Heinrich Mestemacher opened a small bakery in Gütersloh for his son. From that modest Westphalian workshop grew Germany's most famous wholegrain bakery.

The house speciality is Westphalian pumpernickel — slow-baked from coarse wholemeal rye, protected by geographical indication, naturally rich in fibre and shelf-stable without refrigeration. Mestemacher ships its breads to over 80 countries.

Real German bread is the thing expats miss most — and Mestemacher's ambient loaves are the answer: authentic Westphalian baking that keeps in the larder and slices straight onto the Abendbrot board.