What Prüntes Pumpernickel is known for
Prünte's has specialized in dark Westphalian pumpernickel since the late 1920s, now baked by hand in its third generation at the family bakery on Münster's Niedersachsenring. The loaves use only a few pure ingredients with no preservatives or added sugar, sold at the shop, regional supermarkets, and shipped worldwide.
Prünte's has specialized in pumpernickel, the dense, dark Westphalian rye bread, since the late 1920s, when the family first turned its bakery toward the style. Three generations later it remains a family-run pumpernickel specialist, one of the last bakeries in the region still producing it by hand using time-honored methods rather than industrial process.
The bakery keeps its recipe deliberately spare: a short list of pure ingredients, no preservatives and no added sugar, relying on fermentation and slow baking rather than shortcuts for the bread's characteristic density and dark color. Loaves are baked at the family's own bakery on Münster's Niedersachsenring, where the shop keeps traditional early-morning hours through the week and on Saturday.
Beyond its own counter, Prünte's pumpernickel reaches regional Edeka and Rewe supermarket shelves, extending its distribution well past a single storefront, and the bakery ships loaves domestically and internationally through its online store, alongside taking custom orders for special occasions.
Best for — Hand-baked Westphalian pumpernickel with no preservatives or added sugar
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Where next
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