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Pauline Bach opens her own café at the Buttermarkt in Fulda on Saturday. It is vegan and gluten free. A special place for connoisseurs.
Fulda – A childhood dream becomes reality: On Saturday (March 7th) Pauline Bach opens her own café at the butter market in Fulda. Directly above her mother's shop, Vintage No. 9, the 25-year-old master baker is implementing a special concept: all dishes are 100 percent vegan and gluten-free.
Gluten-free and vegan café opens at Buttermarkt
Born in Fulda, she grew up in the region, studied ecotrophology and then acquired a master's degree in vegan and gluten-free baking. During her studies she worked in her mother's business – now she is opening her own café.
When choosing a location, the proximity to the family and the location underneath the café were important Shop that once won “Fulda’s most beautiful shop window”.as well as the bright, light-flooded rooms play a crucial role. “It should be a comfortable place,” she says.
The furnishings also take up the concept. Mint and turquoise tones characterize the room: mint-colored wall tiles, a counter in eucalyptus colors and blue chairs create a harmonious overall picture. The warm wooden floor creates a natural contrast. A classic portafilter machine underlines the craftsmanship of the café.
The childhood dream of a cupcake café has developed over the years into the dream of having my own gluten-free and vegan café. Bach has been vegan for ten years and has gained experience in the baking trade. With her offer, she wants to offer people with celiac disease in particular, as she herself also suffers from gluten intolerance, as well as all other guests the option of a diverse vegan offering and show “that it can taste delicious”.
Opening times Café Mint
Café Mint at the Buttermarkt opens from Saturday (March 7th), every Monday to Saturday from 11 a.m. to 6 p.m. The preliminary opening with invited guests will take place on Friday. The Café Mint offers space for 25 guests indoors. In the future, an outdoor area with another 25 seats will also be created.
The changing selection ranges from homemade cakes and sweet sandwiches to savory bagels and salads. The house specialty is classic sponge cakes, such as Russian plucked cakes. When selecting the ingredients, the founder attaches great importance to regionality, organic quality and gluten-freedom.
The founder Pauline Bach, who is supported by her family, her partner and two to three employees, also wants to set the tone in terms of design: the menus and advertising materials are colorfully designed and show angels and cherubs holding the products on offer in their hands.
The name “Mint” not only fits the mint-colored building, but also refers to the concept of “Green Foods,” explains Pauline Bach. This is associated with fresh, green, plant-based and sustainable food. Good Mood, which translates as good mood, rhymes with green food, emphasizes Bach, because: “Food should make you happy.” (by Nele Hauser)
