Baked goods at PASSENGER
I flip the switches, the place flickers to life, and I start cracking eggs. Dozens of them. Sometimes there’s a tiny feather stuck to one. That gets me weirdly emotional.
Headphones on. The clanging of mixing bowls, the hum of the oven, even the frantic knocking of baristas at the kitchen door— everything goes a bit dull, like underwater. Most days I listen to newly released albums or my favorite literature podcast. Sometimes I sing along, loudly enough that someone has to remind me the walls aren’t actually soundproof. Fair enough.
There’s no fixed hour when I start. One of the perks of the job. But whenever I do, the rhythm picks up quickly. Somewhere in between all the weighing and pouring and pouring and weighing, there’s always glimpses of beauty: my reflection in the bowl full of melted chocolate, a weirdly beautiful swirl in the batter, the intense orange of a heap of zest.
Short coffee breakes every now and then. Soak up some sun. Quick chat with the baristas. Cracking jokes for a change.
Ryoko, our head baker, moves between the baking and the big picture. One moment she’s hands-on at the workbench, the next she’s checking spreadsheets, schedules, storage space. What needs baking. What needs to be wrapped, cooled, defrosted, delivered. It’s a lot of coordination, just to make it all look effortless.
Here’s what we bake at the moment:
Sticky Date Cake
The name is misleading. The color of copper, this beauty is soft and creamy, almost like a custard had a fling with a spice cake.
Carrot Cake
Earthy, warm, spiced. Covered with a generous layer of lemony buttercream frosting.
Orange Cake
Juicy and sweet with a whisper of bitterness, like marmalade that’s been through something.
Lemon Cake
Light, moist, sharp in the best way. Refreshing and clean. Our go-to for hot days.
Banana Bread
There’s no cinnamon in ours. Just ripe bananas, a touch of ginger, and that dense creamy texture that holds its shape when you cut it. The bananas hit you first—like warm wind off a dock somewhere faraway.
Orange Poppy Seed Cake
The poppy seeds give it a chewy bounce. The orange brightens it up.
Peanut Butter Chocolate Cookies
They’re gluten-free. They’re a mouth-full. They’re rich.
Brownies
Simple and good, with heaps of dark chocolate and some hazelnuts.
Lemon Slices
Bright lemon with coconut running through. Sweet and tangy, the perfect match for espresso.
El Niño and the Next Harvest: Ocafi on the Situation in Brazil
Heftiger Regen hat in Brasilien eine frühe Kaffeeblüte ausgelöst, doch El Niño könnte die nächste Ernte um eine Million Sack oder mehr schmälern. Ocafi erklärt, warum der Markt so empfindlich auf das Wetter reagiert und wohin sich die Preise bewegen könnten.
Where coffee really begins
Thierry grows coffee in the mountains of Veracruz and spends part of the year with us in Berlin. Here he tells the story of where every cup really begins – long before it reaches Berlin.
Beyond Certified Mezcal from Oaxaca
A look at Mezcal beyond certification: agave diversity, regional spirits, and the producer whose work is not always visible on the label.
Mozambique - A real rarity on the PASSENGER Highlights
Mozambique is a young coffee origin with a lot of potential. We introduce Namaacha Green Farm and its special coffee.
Reflections on Rwanda — Coffee, Community, and Connection
Traveling through Rwanda, visiting its diverse coffee-growing regions, and immersing myself in the culture was a profoundly moving experience.
ONE EASY PIECE | Changing the habit - one cup at a time.
Since May 1st, we’re adding a 30ct charge for to-go cups.
Not because we love annoying fees, but because something has to change.
Why coffee is getting more expensive - and what that means for you
It's time to inform you about the price explosion on the coffee market, what's behind it and what consequences it has for us as a roastery, but also for our café and in the end of course your cup of coffee.
Summer in a glass: our new Cold Brew
The sun is rising higher, the days are getting longer and the air is humming with anticipation of the warmth. It's cold brew season again.
(No) extra charge for (Oat) milk!
PASSENGER serves you a universe of coffee in your cup - without compromise. We waive the usual surcharge for milk alternatives!
Subscriptions are free of shipping costs from the second delivery onwards
News from the delivery front: The journey of coffee - from the bean to your cup - is a real adventure of love.
I flip the switches, the place flickers to life, and I start cracking eggs. Dozens of them. Sometimes there’s a tiny feather stuck to one. That gets me weirdly emotional.
Headphones on. The clanging of mixing bowls, the hum of the oven, even the frantic knocking of baristas at the kitchen door— everything goes a bit dull, like underwater. Most days I listen to newly released albums or my favorite literature podcast. Sometimes I sing along, loudly enough that someone has to remind me the walls aren’t actually soundproof. Fair enough.
There’s no fixed hour when I start. One of the perks of the job. But whenever I do, the rhythm picks up quickly. Somewhere in between all the weighing and pouring and pouring and weighing, there’s always glimpses of beauty: my reflection in the bowl full of melted chocolate, a weirdly beautiful swirl in the batter, the intense orange of a heap of zest.
Short coffee breakes every now and then. Soak up some sun. Quick chat with the baristas. Cracking jokes for a change.
Ryoko, our head baker, moves between the baking and the big picture. One moment she’s hands-on at the workbench, the next she’s checking spreadsheets, schedules, storage space. What needs baking. What needs to be wrapped, cooled, defrosted, delivered. It’s a lot of coordination, just to make it all look effortless.
Here’s what we bake at the moment:
Sticky Date Cake
The name is misleading. The color of copper, this beauty is soft and creamy, almost like a custard had a fling with a spice cake.
Carrot Cake
Earthy, warm, spiced. Covered with a generous layer of lemony buttercream frosting.
Orange Cake
Juicy and sweet with a whisper of bitterness, like marmalade that’s been through something.
Lemon Cake
Light, moist, sharp in the best way. Refreshing and clean. Our go-to for hot days.
Banana Bread
There’s no cinnamon in ours. Just ripe bananas, a touch of ginger, and that dense creamy texture that holds its shape when you cut it. The bananas hit you first—like warm wind off a dock somewhere faraway.
Orange Poppy Seed Cake
The poppy seeds give it a chewy bounce. The orange brightens it up.
Peanut Butter Chocolate Cookies
They’re gluten-free. They’re a mouth-full. They’re rich.
Brownies
Simple and good, with heaps of dark chocolate and some hazelnuts.
Lemon Slices
Bright lemon with coconut running through. Sweet and tangy, the perfect match for espresso.
