Lukas Jakobi develops bread

DÜSSELDORF: The basic idea for "Jakobi Nr. 1" came from the cult Rhenish dish Himmel & Ähd. The harmonious combination of potatoes and apples inspired the Düsseldorf star chef when developing the bread. With spelt and field beans, Lukas Jakobi also chose other ingredients that grow right on the doorstep of his Düsseldorf restaurant "Zwanzig23 by Lukas Jakobi". The kitchen virtuoso only opted for a pinch of piment d'Espelette, also known as Basque chilli, for the spiciness. "The balanced acidity, sweetness and spiciness of 'Jakobi No. 1̕ tastes just like I cook." The combination of potatoes, dried apples, beetroot, roasted onions and a bold roast gives the bread its unique flavour.

Even for a culinary professional like Lukas Jakobi, the artisanal production of the bread was exciting. "Anyone can mix water and flour together. But it takes craftsmanship to make good bread at the end of a long process." The restaurateur is now delighted that "Jakobi No. 1" is now available fresh every day on the shelves in all branches of the city bakery. Of course, the spicy roasted bread with the fluffy centre is also part of his menu at Zwanzig23 by Lukas Jakobi. And anyone who knows Lukas Jakobi knows that the visionary has long been pursuing new baking ideas. Jakobi No. 2 is already in the trial phase and there are some crazy plans for Jakobi No. 3. All regional, of course!

Lukas Jakobi began his training at the prestigious Victorian restaurant in Düsseldorf. After his training, he worked in various restaurants, including De Librije in the Netherlands and Victor's Fine Dining in Perl. He worked as a sous chef at Nagaya in Düsseldorf and as head chef at Intensiū until 2023. He will open his first restaurant in October 2023. In March 2024, he was awarded a Michelin star for cuisine and the green Michelin star for sustainability for his culinary work at Zwanzig23_by_Lukas_Jakobi and his commitment to sustainable and regional cuisine. During the same period, he received awards for his culinary skills from many renowned organisations and magazines.