The market of Würzburg is one with strong regional roots.

It is located in the heart of the city next to the Marienkapelle a Gothic church. Würzburg is also quite known for its wine as well as for the Würzburg Residence, a UNESCO World Heritage Site with the world’s largest fresco from Tiepolo.

The market has a permanent structure with a transparent roof protecting buyers from the rain and still letting them feel that the church is still overlooking the market. There are temporary stands as well mainly on weekends with farmers selling their produce. Even though Würzburg is a provincial city in the region of Lower Franconia in Bavaria the market has some noticeable and popular offerings.

Famous is the Bratwurst stand with its long queues and very fast service.

For excellent sourdough rye bread go to the honey stand. There, one of the German gourmet popes, Wolfram Siebeck, noticed the excellent choice of honeys. Well these days the choice is a bit more focused.

During the summer time there is even an stand with regional artichokes, a vegetable which is rather rare in this environment. It is also sold when in flower even though it looks beautiful, I have never eaten that part.

In autumn sauerkraut is sold by the pound in platic bags, for instant indulgence (really). Of course apples, and other regional fruit are in abundance, the same is valid for potatoes etc.

One permanent stand is specialized on goat products: meat, sausages, milk, yoghurt, kefir, all things possible from this animal are being offered. This is not so common in Germany.

I was also quite impressed by the cheese stand from a guy who mainly sells his own cheese from the region at large. Generally German cheese needs some improvements, but that one I would cater to guest without getting ashamed.

Of course in the permanent structures there is also some non-regional products available, as on most markets these days. Still the link to the region is noticeable.

All in all: A food market which focuses on regional products with some specialities worth making a break when travelling by.

A little link list:

• A market website in German even with a webcam – no people right now …
• A great blog post on Würzburg, with many pictures and a large description of Würzburg, which I do not fully agree with …  from “averylonghoneymoon.wordpress.com”

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The Franconian region of Bavaria / Germany has a tradition of good sourdough bread, often enriched with caraway as it is the tradition. This one is from the market in Würzburg the capital of Lower Franconia, also known for its wine.

This bread is still produced by a traditional baker in wood-fired stove and a home made, non-industrial sourdough with rye only. And this makes this bread so special, as the number of artisan bakers is in strong decline since years, which is sad for a country which takes pride in its large variety of breads. And this specific bread which I consider to be one of the bests in its category, will probably only be available for a some more years as the baker has no successor. Maybe he will pass on his unique sourdough to somebody outside his family so we will benefit for extended periods of such a superb bread.

What makes it superb? It is the taste, the consistency, and the long period where it stays fresh. The taste is fairly complex and has deep aromas developed by the sourdough and the addition of caraway. The crust is fairly strong and keeps the bread fresh. The inside is moist for a ling period of time, and even when spreading cold butter the bread does not easily break apart. And after several days of storage it still tastes wonderful.

Just spread butter on it, maybe add a little salt and you will experience pure joy of simplicity and goodness.

It is being produced in round loaves of 1 or 3kg.

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