FREJA’S SOURDOUGH BAKERY IS GROWING!
You love sourdough because it’s easier to digest, it keeps fresh for days and it becomes the star of every meal. But in Zürich Nord, finding real sourdough bread every day is still difficult. I want to change that. With your help, we can make Oerlikon the home of a new sourdough bakery.
Most supermarket bread is made fast, with additives and artificial enzymes. It often causes bloating and by the next morning it’s already stale.
Bread can be different. It can bring comfort, strength and joy. It can actually nourish.
AT FREJA WE BAKE WITH FOUR MAIN INGREDIENTS: FOUR, WATER, SALT AND TIME.
FREJA: Our house bread and my personal favourite. It’s made with 20% whole grain and naturally fermented with sourdough and apple juice. This gives it a rich, rounded flavor and helps it stay fresh longer than most loaves. 
DAMAYA: A hearty rye bread with caramelized nuts. The mix of sweet honey, butter and gentle sourdough gives it a rich, balanced flavor. 
ANYANWU: Our classic rye loaf with a bit of spelt and up cycled bread crumbs. 
RIN: Our spelt bread with nutritious flax flour and oat porridge. 
BRIOCHE: A soft sourdough brioche with a light, fluffy texture and a naturally rich aroma. 
FOCACCIA: A long-fermented focaccia with a light, airy texture, baked with seasonal toppings that change throughout the year. 
CINNAMON ROLLS: Soft, buttery rolls made with sourdough, filled with aromatic cinnamon and topped with cardamon glaze. 
Our flour comes from Altbachmühle in Fricktal and is milled from the harvests of local farmers. For anything else we always prioritize sustainably sourced local and organic ingredients.
TEN YEARS AGO I WAS AN ARCHITECT, LOOKING FOR JOY OUTSIDE OF WORK.
Hi, I’m Sarah - the woman behind Freja - and started baking bread as a creative escape. One day I shared a loaf with my neighbour. She loved it so much she asked for more and even insisted on paying. She then told other neighbors and suddenly I had a WhatsApp group full of bread orders.
As the orders grew, I wanted to get better. I started learning everything I could about sourdough, attending classes with professional bakers like Lutz Geissler and Christina Weiss. I quit my job, bought my first small oven and moved into a shared kitchen in Oerlikon.
That’s where Freja Mikrobaekerei truly began and where we still bake today. What started as one loaf for a neighbor has become a community.
TODAY FREJA IS NOT ONLY ME, BUT A SMALL TEAM AND A GROWING CIRCLE OF PEOPLE WHO BELIEVE IN REAL SOURDOUGH BREAD.
We stand for fair pay, we collaborate with women-led and ethical businesses and we show that values can live in a bakery just as much as flavor does.
As a woman who changed careers at 40, I hope Freja inspires others, especially women, to follow their passions and build projects that create a more inclusive society.
Nothing better than the smell of fresh bread. 
Currently we can bake only 3 rye breads in one oven at a time. 
Our market stand at Oerlikon Market. 
Research and studying is as important as baking. 
This is our current baking equipment at the shared kitchen space.
FOR YEARS YOU’VE BEEN TELLING ME: «WE LOVE YOUR BREAD, BUT IT’S ALWAYS SOLD OUT… WE WANT MORE.» AND I HEAR YOU.
At Oerlikon Market, we sell out almost every time within just a couple of hours, leaving many of you without bread, but our current machines limit efficiency, making baking days long and exhausting, leaving us unable to keep up with demand.
NOW THAT I HAVE FOUND THE PERFECT PLACE RIGHT HERE IN LEUTSCHENBACH SIEDLUNG, we finally have the space for a new and bigger oven and other machines that will streamline our work, improve conditions for the team and let us bake more bread without compromising quality.
BUT WE NEED YOUR HELP TO GET THE NECESSARY EQUIPMENT AND GIVE FREJA’S SOURDOUGH BAKERY THE TOOLS IT NEEDS TO GROW.
Here is what we need:
- Artisan Oven (WACHTEL PICCOLO PRO 2): 50,000 CHF
- 2x Kneading Machines: 15,000 CHF each
👉 BE PART OF OERLIKON’S FIRST SOURDOUGH BAKERY. DONATE NOW AND HELP US OPEN THE DOORS.
IMAGINE THIS Walking through Oerlikon and seeing our bakery light on, warm and full of the smell of fresh bread. On your way home you pick up a loaf of Freja or the beloved Roggen, made with local and organic ingredients. Maybe you add a focaccia sandwich and a coffee for lunch, treat yourself to a cinnamon roll, or even sign up for a workshop to learn the craft.
That’s the future I see: A NEIGHBORHOOD BAKERY THAT NOURISHES BOTH BODY AND COMMUNITY.
BE PART OF IT NOW - Every contribution brings us closer to our goal. And to thank you, we’ve prepared special rewards:
-Bread subscriptions -Hands-on sourdough workshops -Private masterclasses -Sourdough bread recipes -Freja tote bag
And many more to choose from.
Thank you for being part of this journey with me. From the first neighbor’s loaf to today, I could never have done this alone.
👉 Donate now and help us bake something wonderful together. ❤ Sarah
