What Bäcker Krimphove is known for
Bäcker Krimphove has baked in Münster since 1860 and remains a family business in its sixth generation, running both its traditional Krimphove bakery and a French-style Pain et Gâteau boulangerie-patisserie line. Some 300 staff supply more than 22 branches across the city, including a dedicated gluten-free line from its Wolbeck facility.
Bäcker Krimphove has baked in Münster since 1860, and the business remains family-run through its sixth generation, a lineage that spans more than 160 years in the same city. Today around 300 staff supply more than 22 locations across Münster from a central production facility on Loddenheide.
The bakery runs two distinct concepts side by side: the original Krimphove bakery, focused on traditional bread, pastry and confectionery, and Pain et Gâteau, a French-style boulangerie-pâtisserie line developed as a separate brand within the same company. A dedicated gluten-free production line, based at a facility in Wolbeck, extends the range to customers who cannot eat the standard bread, alongside vegetarian and vegan options.
Beyond retail, Krimphove caters events and offers meeting space at select branches, with daily lunch menus rotating across its stores, a scale of operation that has made it one of the larger family bakery businesses in the region while still describing itself around inherited recipes and regional sourcing.
Best for — Sixth-generation Münster bakery pairing Westphalian and French bread lines
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