NOIR S. was created in collaboration with the restaurant Oben. For three months, it was tested, discarded, readjusted, and of course, a lot of bread was eaten. In the end, a black sourdough bread emerged that looks a bit unusual yet tastes immediately familiar.

Dried sour cherries provide the sweetness, salt celery the savory side. Two grams of activated charcoal ensure the deep black color – nothing else. Best enjoyed simply with salted butter.

The name actually says almost everything: NOIR is French for black. The S stands for sourdough, sour cherries, salt, celery, and Südseite.

NOIR S. is available fresh every Friday at Bäckerei Südseite – while supplies last.