Guten tag Der Backmeister, hello again and again, and AGAIN. Der Backmeister, a German bakery at TTDI, made it into my nieces’ favorite bakery list the very first time they visited it in late January. So much so, it is now in their top eatery list these days. My elder niece, who was my travel buddy to Europe 2 years ago, proclaimed: just like when she was in Germany!
If you can’t pronounce the bakery’s name – ‘fret not for you ain’t alone. I did my homework, so you can pronounce it confidently as Der Back-Mai-ster. It means master baker in German language. And fasten your seat belts, for here come more “mumbo-jumbo”: Bratwurst. Currywurst. Bretzel. Goulash. Strammer Max, these are part and parcel of their DEUTSCHE SPEZIALITÄTEN “German Specialties” menu. Good thing is that it comes with English description … so, when in doubt, say it in English. Oh, and they say “Ok, you might have noticed, that not all of them are originating from Germany. But let me tell you, all Germans sure love these dishes. Does that count?” LOL
Since this very inaugural visit triggered sis and the kids’ fascination with Der Backmeister, do allow me to explain this.
First thing first. They are bread-people and Der Backmeister is all about the bread. Not your typical commercial bread, but fresh and made with quality ingredients, and they will go weak in their knees. Okay, a tad of exaggeration here. They have always been a huge fan of bread (think White Brick Oven and Tommy le Baker). Ya, I know .. how many kids dig food like this, right?
My elder niece has a soft spot for Germany, from her first solo backpacking trip to Europe in 2015. A German bakery, with real hot chocolates, brezels, etc, is the closest thing that she can get to Germany in KL.
Brezel has a special place in my elder niece and my heart. We were crazy about brezel back in Germany: brezel everyday, and we just couldn’t find the same thing here in KL. There are pretzels of course, but they ain’t the same thing. If Auntie Anne’s Pretzels is your one and only exposure to pretzel, please not expect the same. I ain’t no baker, so I did my research on the differentiation. According to what I read here, the only “soft” part of a Bavarian’s brezel is the inside. On the outside, brezels must partly have a “hard” skin, and a crust that breaks open at various points.
Service is great through and through, so hats off to Der Backmeister for great staff hiring and training.
That very first visit took place during Chinese New Year; the playing cards (BYO) sans gambling. It was a good relaxing environment for us to hang around, taking a break from everything-Chinese during Chinese New Year.
I had their Goulash (pronounce as Gu-lash) soup, a beef stew. Cheekily described as “originally from Hungary, but Germans love it at least as much.” RM 16 a la carte, but it was in their Weekday Lunch Special menu (12pm-2.30pm) @ RM 13 nett. So, why not? RM 13 only, and it comes with a soft drink, iced lemon tea or iced peach tea.
The kids and my sis ordered their Eier Frühstück (pronounce as i-yer fru-sterck), aka Egg Breakfast @ RM12. You are allowed to choose the way your style of egg and type of bread. They went with scrambled eggs, tea bread and multigrain bread. I thought that the dish is just normal, but kids were happy. Why so? Just eggs and bread, no?
Let me decipher the kids’ fascination with this simple dish.
The eggs: Gordon Ramsay said that when he wants to test potential chef’s skill, he would get them to cook scrambled eggs. If they can make the perfect scrambled eggs, you know they know how to cook properly. Now I did try cooking it once, and it wasn’t anywhere decent.
The bread: Their first introduction to the bakery’s bread was nothing but egg-cellent. Oh, and the breads are serve all buttered up? Pardon my jakun-ness, but is this not the usual practice? But hey .. we like it a lot 🙂
Kids also ordered an almond crumble cake (RM 7) for sharing, which they love too.
Like I said, this bakery is all about the bread. Asking the staff about their bread, we were told that it went through a long fermentation process. Need at least one day to order. Sis has been buying breads from them – a loaf of Bavarian spelt costs RM 23, a sesame/poppy bun costs RM 4, etc. All their ingredients are natural with no preservatives used.
Strammer Max (RM 16): Rye bread topped with ham, cheese and sunny side up eggs, ordered by sis.
Italian Caprese sandwich (RM 28), described as the classic Italian sandwich with buffalo mozzarella, tomatoes and pesto. Can choose your bread, and elder niece went with Ciabatta.
My younger niece ordered their egg breakfast. Scrambled eggs with tea bread. Again.
They were raving about Der Backmeister’s hot chocolate drink from their second visit. So, of course they order it again this visit. This is what hot chocolate is all about. Hot milk and chocolate discs. ‘Nuff said. There are two types of chocolate drink in the menu, using Valrhona chocolates: Caraibe dark chocolate and Tanariva milk chocolate (RM 13).
As for me, I went with bretzel (RM 5) and cafe latte (RM 11). The staff served my bretzel with butter, and she added that the butter is complimentary.
I’ve been wanting to try their The Big Backmeister (RM 33) .. too much for me, ended up taking back some of the breads and buns.
Wifi is provided – yay!
Here is the food menu.
Danke Der Backmeister, keep up the good works. I hope that they’ll introduce the party eggs and some good old Oktoberfest tradition when the time comes. How about Oktoberfest gingerbread cookies necklace?
Tips: Buy 1 get 1 free for all breads and buns, and pastries, after 6pm!
40, Persiaraan Zaaba, Taman Tun Dr Ismail, 6000 Kuala Lumpur
Phone: 03-2856 0613
Business hours: 8am-7pm (Closed on Monday)