360° loaf of tomato, wheat bread, Philipps bakery

The sun-dried tomatoes in the dough are sure to delight anyone who wants a salty, fruity flavor explosion in their bread. What all 360°LAIBE have in common is a crispy, crunchy crust, created by baking twice in a very hot stone oven. Furthermore, their crumbs are airy, fluffy, moist, soft, and retain their moisture for a very long time. The roasted, full-bodied flavor keeps you coming back for more. This is all thanks to the long dough fermentation and the skill of Christian Philipps. Tradition and regionality are just as important to him as the time he gives his dough. All of this combines to create the 360°LAIB. Try it freshly baked with good butter. We like to do that too. And often. If you let us.