From Germany to Mount Eliza: The Story of Butterken Bakery
Butterken Bakery began with a shared dream, a love of good food and a plan that took five years to bring to life.
Recently, owners Hendrik Rössmann and Anita Seferian sat down with SBS German Radio to share that journey: from meeting while travelling in South America, to falling in love with the craft of German baking, and ultimately opening a German bakery in Mount Eliza.
Initially, the couple planned to open a café. That idea changed after they moved to Berlin and Hendrik began working at Domberger Brot-Werk to learn how to bake bread for the café.
Within a few months, he had fallen in love with the craft.
„Ich fand es aufregender, in einer Küche oder Bäckerei zu sein, wo Action ist, wo es laut ist und wo man Sachen ausprobieren kann.“
“I found it more exciting to be in a kitchen or bakery, where there is action, where it is noisy and where you can experiment.”
Hendrik had completed a degree in biochemistry, but knew he wanted to create something with his hands. Baking brought together creativity, science and the lively environment he had been looking for.
Building a Bakery in Australia
After approximately seven years in Germany, Hendrik and Anita moved to Australia in March 2020.
The move took place at the beginning of COVID, starting with two weeks of hotel quarantine. They then began saving, researching Australian regulations, looking for the right location and refining their business plan.
From the first idea to opening Butterken, the process took around five years.
The Mornington Peninsula felt like the right home for the bakery. Anita had grown up in Mornington, and the couple believed the local community valued carefully made food and quality ingredients.
Their goal was to create a bakery influenced by German tradition while making products that Australians could enjoy and make part of their everyday lives.
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A Different Approach to Bread
Butterken was created around a simple philosophy: make food naturally, give it time and avoid ingredients that do not need to be there.
„Wir versuchen, Lebensmittel ohne Zusätze herzustellen, die man wirklich nicht braucht.“
“We try to make food without additives that are not truly necessary.”
The bakery uses traditional methods, long fermentation and carefully developed recipes to create bread that tastes good, keeps well and is easier to digest.
Rather than offering an enormous range, Butterken focuses on doing a smaller selection properly.
A Little Piece of Germany in Mount Eliza
Butterken has also become a familiar meeting place for Germans living on the Mornington Peninsula.
Some customers were born in Germany, while others have German parents, grandparents or partners. Many visit to enjoy a proper German pretzel, a Mohnbrötchen or simply to speak a little German.
„Die Deutschen haben dieses nostalgische Gefühl, wenn sie eine Breze oder ein Mohnbrötchen sehen.“
“Germans have this feeling of nostalgia when they see a pretzel or a poppy seed roll.”
Pretzels quickly became one of Butterken’s most popular products.
„Die Leute sind verrückt nach Brezeln.“
“People are crazy about pretzels.”
That response showed Hendrik and Anita that Australians were ready to embrace the German bakery traditions they loved.
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Today, Butterken is proudly both German and Australian. It is a place where traditional ideas meet local tastes, where people can discover properly made bread, and where a simple pretzel can bring back memories of home.
Order Online| Contact us at info@butterkenbakery.com.au|Visit us at 54 Mount Eliza Way, Mount Eliza
