This German Bakery Serves Precious Goods in Limited Supply

For now, Sweet & Salzig has a couple of “baking days” each month, and she has been doing sporadic pop-ups around the city.

If you want to try the remarkable baked goods from German import Sweet & Salzig, you best be quick on the draw. Owner Katja Haecker, a refugee from the world of advertising, started this delectable business back in December. Working at the Brooklyn Foodworks incubator, she’s yet to scale up enough for consistent availability.

That makes each cake and cookie all the more precious.

Sweet & Salzig means sweet and savory, a nod to the two types of product Haecker produces. By combining an English and German words, she references her country of origin and her current Brooklyn home. Her sweets are great, light and delectable, not cloying or oversweet, but the savories are truly incredible. Try an asparagus and Tyrolian speck tart, a potato cake with mountain cheese or—our absolute favorite—the creamy sauerkraut cake with bratwurst.

For now, Haecker has a couple of “baking days” each month (pre-order online), and she has been doing sporadic pop-ups around the city. Her cookies have just become available at the online marketplace Farm to People, and she hopes to sell other items there soon. The best way to keep up with her comings and goings is to sign up for the newsletter. Maybe you’ll even try that sauerkraut cake!

Photos courtesy of Sweet & Salzig.

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Jesse Hirsch

Formerly the print editor of Edible Brooklyn and Edible Manhattan, Jesse Hirsch now works as the New York editor for GOOD magazine.