A Pretzel Story

One of the many stories about the orgin of the Pretzel goes back to almost 1400 years ago, in 610 A.D., when a monk took a strip of dough and formed it into the shape of a child's arms folded in prayer. He then gave it as a reward to children who successfully learned their prayers. He called it a "pretiola", meaning "reward" in Latin. The pretiola became known in Germany as “Brezel,” and later as “Pretzel” in America.

Historically, diverse breads have been an important staple in agriculatural societies everywhere.  Regional bread specialities  develop   naturally according to local grains, soil and climate.  Food defines part of our culture and quality of life.

I was born and grew up in Augsburg, Germany, in the state of Bavaria, where  Pretzels are found  in every bakery and in countless beer gardens.  This is where I learned to love and to make  genuine Bavarian Pretzels.  

In 2003, I moved to the United States and started  Ralf's Bavarian Bakery in Bellingham, Washington, together with my wife Kacy, who is also a baker.

For me, using organic ingredients is not a commitment, but a passion.  My ambition is to make the best Bavarian Pretzel.  For you, and for me.

Our flour comes exclusively from the Fairhaven Organic Flour Mill, a local family owned mill processing only organic grains since 1974.

I personally believe the monks invented the Pretzel to accompany their beer...  a combination that has been around in the Alps for centuries.  Try it for yourself and let us know what you think.   Prost! 

                                          ~ Ralf Sigl