Rise and Shine at Berlin's Monthly Breakfast Market

The Breakfast Market takes place every third Sunday at Berlin’s Markthalle Neun, a 100-year-old market hall that’s now well known for its popular Street Food Thursday, farmers’ market, and food festivals. This month the Breakfast Market doubled up to include workshops, debates, and stalls with a bread-themed focus, as part of an initiative to share the meaning of healthy bread—with artisan bakeries, methods and high-quality regional and sustainable ingredients on show.

There were stands showing everything from kids eagerly milling their own flour to wheat from the field, and of course a wide variety of delicious breads, from typical German pretzels to a fresh take on naan with the “Naanwich.”

Elizabeth Rushe is a freelance writer and photographer from Ireland, living in Berlin. She bakes a mean Irish soda bread. What’s that you’re eating? Answers to @elizafoxxx.

1 of 17 Freshly baked pretzels from the Arnd Erbel bakery from Dachsbach in Northern Bavaria.

2 of 17 Japanese taiyaki: fish-shaped cakes filled with an assortment of ingredients, from red bean paste to chestnuts.

3 of 17 Men at work, rolling out fresh croissant dough.

4 of 17 Alpine cheeses from the "Menze Spezialitäten" stand, all the way from the Bregenz Forest in Austria.

5 of 17 Introducing the Spluffin! A mix of a traditional German splitterbrötchen - a rich, lightly sweetened bread specialty typical to Berlin - and the muffin. Choices include cranberry, chocolate-hazelnut, potato-sour cream, camembert-cranberry, and more.

6 of 17 Seeds at the stall for the Keyserlingk Institute, which is dedicated to seed science and grain cultivation in organic bio-dynamic farming. On display: einkorn, purple and hermion wheat.

7 of 17 Arnd Erbel taking care of customers at his stall, serving his superior-quality breads, which are free from additives. Arnd came especially to take part in this month's bread themed Breakfast market.

8 of 17 Markouk, a Lebanese flatbread, being prepared. Markouk is usually very thin and very wide - about two feet in diameter.

9 of 17 Markouk awaits finishing off on the griddle.

10 of 17 Markouk is folded up and served plain, with olive oil and salt, or with zaatar.