This Colorado German Bakery’s Pretzels And Strudel Are So Authentic One Bite Feels Like Europe

A homesick German woman missed her rye bread so much that she started baking it herself. That craving grew into a bakery that has been feeding Colorado since 1970.

The bakery initially produced wedding cakes before expanding into German rye bread and other traditional baked goods. Saturdays only.

Rolls came later, and then pretzels, strudel, and a whole deli counter followed.

I like how the original family recipes still guide the baking today. The breads use natural sourdough and skip the preservatives.

Staff members may even greet you in German, which feels like a tiny passport stamp.

I can’t imagine a better reason to open a bakery than missing the taste of home. The real question is simple.

How many Bavarian pretzels can one person reasonably carry out the door?

A Craving For Rye Bread Started Everything

Homesickness has launched plenty of hobbies, but few have lasted more than fifty years. Wimberger’s Old World Bakery and Delicatessen began in 1970 with Gisela and Robert Wimberger.

Gisela grew up in Germany and badly missed the rye bread from home.

The couple had quite a journey before landing here. They immigrated from Germany and lived in Montreal and Ohio first.

Then they chose Colorado Springs because Robert felt the area looked like his home region of Bavaria.

Honestly, that reason makes perfect sense. Mountains on the horizon can make anyone feel a little closer to the Alps.

Add fresh rye bread, and the picture gets even better.

The early operation was a wholesale bakery that initially produced wedding cakes and later expanded into German rye bread and Kaiser rolls. Rolls joined the lineup later, once the idea started catching on.

Today, it’s considered the oldest German bakery in Colorado Springs. That title carries real weight in a city that loves its local spots.

The family recipes passed down through generations still steer the ovens.

I believe that kind of history shows up in every loaf. Some traditions just refuse to quit, and thank goodness for that.

Bavarian Pretzels So Good Other Restaurants Buy Them

Here’s a fun clue about quality. Local restaurants buy their pretzels from this bakery instead of making their own.

Edelweiss, a German restaurant in town, serves them, and so does Colonel Mustard Sandwich Emporium.

The bakery calls them original Bavarian soft pretzels. You’ll also find pretzel sticks, which make a handy snack for the car ride home.

Good luck saving them that long.

Pretzels come up more than almost anything else when people talk about this place. That tells you where to start your order.

Grab one for now and one for later.

A small detail is worth knowing before you go. Staff hand you the pretzels and rolls rather than letting you pick them yourself.

It keeps things tidy and gives you a moment to point eagerly at the case.

Pair a pretzel with Obatzda, the Bavarian cheese spread the shop offers. That combo is a classic in Germany for good reason.

Creamy cheese meets salty dough, and everybody wins.

Want a bigger batch for a party? Call a day ahead for large orders, and they’ll have everything ready at your preferred pickup time.

Your guests will think you flew to Munich.

Strudel And Sweets Will Test Your Willpower

Apple strudel sits right at the heart of the pastry case. Flaky layers wrapped around fruit have been a European favorite for centuries.

Wimberger’s Old World Bakery and Delicatessen keeps that tradition going strong.

The strudel has plenty of company, though. German cheesecake, plum cake, and Black Forest Cake all compete for your attention.

Almond croissants and cinnamon rolls join the party too.

Streuseltaler deserves a special shout. It’s a round German pastry topped with buttery crumbs.

If you’ve never tried one, consider this your official nudge.

The danish lineup includes peach and cream cheese versions. Chocolate-dipped palmiers add a crisp, fancy touch.

Fruit pastries and turnovers round out the spread nicely.

So how do you choose? My advice is to pick one familiar treat and one you can’t pronounce yet.

That way you play it safe and still learn something new.

Arriving early helps too. Popular items can sell out, especially on busy days.

Nobody wants to stare sadly at an empty tray where the strudel used to be.

Bring a sturdy box or a friend with free hands. Either one will come in handy at checkout.

Sourdough Rye And Kaiser Rolls Still Run The Show

Rye bread built this business, and it still leads the lineup. The bakery specializes in European sourdough rye made with natural sourdough.

No preservatives sneak in, which is how bread should be.

Variety is the real surprise here. Choices include pumpkin seed rye, sunflower seed rye, Berliner bread, whole grain, white, and French bread.

King Ludwig bread uses spelt flour, an ancient grain with a nutty reputation.

Then there are the Kaiser rolls. Assorted versions fill the shelves, ready for sandwiches or butter and jam.

Germans call these little rolls Brötchen, and breakfast feels incomplete without them.

A smart move is to buy extra and freeze some. Fresh rolls warmed in the oven later taste nearly as good as day one.

Your weekday mornings will thank you.

Live far away? Bread shipping is available, so distance doesn’t have to end the relationship.

That’s a lifesaver for anyone who moved out of Colorado and still dreams about rye.

I like that a bakery this old still treats bread as the main event. Fancy cakes are fun.

Good daily bread is what keeps families coming back across generations.

Plan Your Week Around Reuben Wednesday And Schnitzel Thursday

Some calendars mark holidays. Smart Colorado Springs calendars mark Wednesday and Thursday instead.

The deli turns out a famous Reuben sandwich on Wednesdays and a schnitzel sandwich on Thursdays.

Both are daily specials, so timing matters. Show up on the right day, and lunch becomes an event.

Show up on Tuesday, and you’ll simply have to come back.

Fridays and Saturdays bring Leberkäsbrötchen, a Bavarian-style meatloaf sandwich. Comfort food doesn’t get much more comforting than that.

Lent brings a seasonal treat called Lachsbrötchen. It features fresh thin-sliced salmon on a Kaiser roll with house-made shmear.

It’s light, fresh, and only around for a limited stretch.

Other savory options include potato pancakes, potato dumplings, goulash, and Wiener schnitzel. Ready-to-fry schnitzels are also sold if you want to cook at home.

That’s dinner sorted with almost zero effort.

One tip helps a lot. Beat the lunch rush by arriving earlier in the day.

The shop is cozy, and good sandwiches attract plenty of fans.

Keep in mind the hours close mid-afternoon. These sandwiches belong firmly in the lunch department.

The Deli Case Reads Like A Map Of Bavaria

Bavarian Nürnberg brats lead a seriously impressive sausage lineup. Veal bratwurst, genuine Blutwurst, and Mettwurst sit nearby.

Salamis fill in any gaps your grill might have.

The deli also makes plenty in-house. House-made sauerkraut, Fleischsalat, and corned beef all come from the kitchen.

Leberkäs, a Bavarian meatloaf, is another favorite to try.

Cheese lovers get their own cooler case. Smoked Gouda stands out among the European options.

Meats and cheeses come pre-sliced and packaged or cut to order.

Not sure what something is? Ask.

The staff can explain unfamiliar items, which makes exploring much less intimidating.

Planning a cookout is easy from here. Grab brats, sauerkraut, and a few Kaiser rolls.

Add mustard, and your backyard suddenly feels like a festival in Munich.

Popular items can run low at times. Calling ahead for specific things is a wise idea, especially for big gatherings.

The bakery welcomes orders a day in advance.

I believe a great deli counter is like a good library. You could visit weekly for a year and still find something new.

This one definitely fits that description.

Shelves Of Imported Goodies Make It Part Market Too

Bakery, deli, and grocery store all fit under one roof here. Wimberger’s Old World Bakery and Delicatessen stocks imported European grocery items alongside its fresh goods.

It’s a one-stop shop for German cooking.

The shelves hold spätzle, sauce mixes, German candy, coffee, and snacks. Recipe kits and ingredients help home cooks try new dishes.

Some German magazines even turn up in the mix.

That variety matters for families with German roots. Finding familiar brands far from Europe can feel like a warm hug.

For everyone else, it’s a fun way to explore.

Here’s a simple game for first-timers. Pick one candy you’ve never seen before and try it on the drive home.

Worst case, you’ve got a story.

The market section also makes gift shopping painless. A bag of German treats with a loaf of rye makes a thoughtful present.

Teachers, neighbors, and coworkers all appreciate edible gifts.

Spätzle plus a jar of sauce mix equals an easy weeknight dinner. Add a bratwurst from the deli case, and you’re done.

Germany just moved into your kitchen without any jet lag.

Holidays Bring Stollen And A Sweet Easter Braid

Christmas in a German home often means stollen. This fruit-filled bread, dusted with sugar, is a holiday tradition at the bakery.

For many families, picking one up is part of the season.

Spring brings its own special treat. Around Easter, the bakery offers Hefezopf, a sweet almond braid.

Braided breads have long been part of Easter celebrations in Germany.

Lent has a seasonal star too. Lachsbrötchen, the salmon on a Kaiser roll, shows up during that time.

It gives regular customers something fresh to look forward to.

Seasonal items go fast around the holidays. Calling a day ahead is the safest way to secure what you want.

Then you can pick it up at a time that suits you.

I like how holiday baking connects people to their families’ past. A slice of stollen might remind someone of a grandmother’s kitchen overseas.

That’s a lot of meaning packed into one loaf.

Even without German roots, these treats make great new traditions. Start one this year, and your family may expect it forever.

Fair warning, that’s a sweet kind of pressure.

Know The Hours Before You Point Your Car Toward Bott Avenue

Mondays are a no-go, and so are Sundays. The bakery opens Tuesday through Friday from 7 a.m. to 3 p.m.

Saturday hours run from 7 a.m. to 2 p.m.

You’ll find it at 2321 Bott Avenue, Colorado Springs, CO 80904. A private parking lot makes stopping by easier.

That’s a nice perk for anyone loading up on bread.

The bakery has operated at 2321 Bott Avenue since 1972, and the deli was added in 1990. The business also operated a drive-through window.

The family business kept growing as more people discovered it.

Ulrike Wimberger joined the business with her husband Randy Wimberger in 1989. She now co-owns the shop.

The family connection runs right from the first rye loaf to today.

Early visits work best. Fresh items can sell out, and the space gets busy around lunch.

Morning shoppers get the widest choice.

Colorado has plenty of great bakeries, but few carry this much heritage. Wimberger’s Old World Bakery and Delicatessen blends family history with real European flavor.

A pretzel here feels like a short trip abroad, minus the passport line.