Small Business Spotlight: Aki’s BreadHaus and WunderBar, and Trailhead Café
Saturday, June 27, 2026 at 2:39AM
Nancy Marone and Aki BerndtA Discussion with Nancy Marone, Owner/Partner
Looking for artisanal European-style breads and a welcoming environment in which to enjoy them in Minneapolis? We now have two new locations to enjoy long-fermented, handcrafted breads, with curated beverage programs, in hospitable spaces. Aki’s Breadhaus and Wunderbar, 1712 Marshall Street NE, and Trailhead Café at Theordore Wirth Park are both run by owners Aki Berndt and Nancy Marone. We spoke to Nancy Marone about the gap filled in the local dining scene by these two locations and the notion of approachable gathering spaces. I’ve tried the pretzel bread and highly recommend it – put both locations on your radar!
Q: What inspired you to open Aki’s BreadHaus and WunderBar, and do you see it filling a gap in the Minneapolis food scene?
A: Aki’s BreadHaus really grew out of a desire to bring authentic European-style baking and hospitality into everyday life in Minneapolis. Joachim Berndt (“Aki”) grew up in Germany surrounded by bread culture — where bread isn’t just a side item, it’s part of daily ritual and community. When he came to the U.S., he felt there was space for a bakery that focused on long-fermented artisan breads, traditional techniques, and the kind of quality and consistency you find in Europe.
I brought a complementary vision around hospitality, gathering spaces, and creating businesses that feel warm and approachable. Together, Aki’s BreadHaus and WunderBar became more than just a bakery or café — they became places where people slow down, connect, and enjoy thoughtful food and drink throughout the day and evening.
We do think it fills a unique space in Minneapolis. The Twin Cities have an incredible food scene, but there are still relatively few places combining true European-style bread baking with a wine café atmosphere and dinner service in a way that feels approachable and community-centered. We wanted to create something that feels both elevated and welcoming at the same time.
Q: The name itself is memorable — what’s the story behind BreadHaus and WunderBar? Why did you decide to combine a bread house with a wine café?
A: BreadHaus is a nod to German baking traditions and heritage. In Germany, bakeries are deeply woven into neighborhood life, and we wanted the name to reflect that authenticity and craftsmanship. The “Haus” spelling also hints at the idea of hospitality — a house centered around bread, people, and gathering.
WunderBar is a little playful. In German, wunderbar means wonderful, but when written as two words it also cleverly includes bar, which reflected our vision for wine, beer, coffee, and community all living together under one roof.
WunderBar
The combination happened naturally because we’ve always believed good bread deserves good company — whether that’s coffee in the morning, hand-rolled pretzels and pastries in the afternoon, or wine and dinner in the evening. In Europe, cafés and bakeries often evolve throughout the day, and we loved the idea of creating a space that transitions with people’s lives.
Q: How would you describe the personality of the space to someone who hasn’t visited yet?
A: Warm, lived-in, and inviting. We want people to feel comfortable whether they’re stopping in for fresh German breads and pastries in the morning or lingering over dinner and wine with friends at night.
There’s definitely a European influence, but not in a formal or intimidating way. It’s cozy, neighborhood-oriented, and intentionally approachable. You’ll see handcrafted breads coming out of the oven, people meeting over coffee, someone working on a laptop, and others gathering for wine and conversation later in the day.
At its heart, the personality is about hospitality and connection. We care deeply about creating spaces where people feel welcomed, remembered, and comfortable staying a while.
Q: What makes German or European-style baking distinct from what many Americans are used to?
A: One of the biggest differences is time and technique. Traditional European baking relies heavily on long fermentation, natural starters, and recipes that have been refined over generations. The breads tend to have more depth of flavor, stronger crusts, heartier textures, and better keeping qualities.
Above, pretzels. Below, Brötchen (which translates to "little bread"), a German bread roll characterized by their hearty, crisp crust and dense, chewy interior.
In Germany especially, bread culture is incredibly diverse — there are hundreds of regional bread styles using rye, whole grains, seeds, and different fermentation methods. Bread is treated almost like wine or cheese, where nuance and craftsmanship really matter.
Many Americans grew up with softer, highly processed commercial breads, so tasting naturally fermented European-style bread can be a totally different experience. People often tell us they rediscover what bread can actually taste like.
Q: Bread has become both trendy and deeply nostalgic. Why do you think people connect with it so emotionally?
A: Bread is one of the most universal foods there is. Almost everyone has some memory connected to it — family meals, grandparents baking, a favorite bakery, the smell of fresh bread in a kitchen. It’s comforting and familiar in a very emotional way.
At the same time, there’s a growing appreciation for slowing down and returning to handmade foods with real ingredients and craftsmanship. Bread represents that. It’s simple, but making truly great bread requires patience, skill, and care.
We think people are craving authenticity right now — experiences that feel tangible and human — and bread naturally carries that feeling.
Q: Congratulations also for being selected to run the food concession at The Loppet. How are you balancing all the new initiatives?
A: Thank you — we’re incredibly excited to be part of The Loppet community and the Trailhead at Theodore Wirth Park. It’s a very special partnership for us because it combines hospitality, community, nature, and gathering in a way that feels deeply aligned with who we are.
Photo credit Em Cassel
Balancing growth always comes down to having the right people and staying grounded in your core values. We’ve built an amazing team, and hospitality remains at the center of everything we do. We’re very intentional about creating a culture where people feel empowered, supported, and excited to help shape these experiences alongside us.
What’s exciting is that all of these initiatives actually connect to the same larger vision: creating welcoming spaces where people gather around good food and drink. Whether someone is visiting the bakery, enjoying dinner and wine at WunderBar, or grabbing lunch after a ski or bike ride at the Trailhead Café, we want it all to feel connected through hospitality, craftsmanship, and community.
Q: I love news about small businesses growing to new locations and through unique partnerships - congratulations. How may we follow your news?
A: You can follow us on Instagram and Facebook for the latest updates, events, seasonal offerings, and news. Also, our websites, www.akisbreadhaus.com and https://akisbreadhaus.com/trailhead/ will be updated with all activities and events. We’ll be sharing updates there as we continue expanding and growing our partnerships throughout Minneapolis.
