There was only one woman behind the counter who asked what I wanted, bagged my pastery, and took my money at the register.
Second, the Nussgipfel at Schneckenburger costed €1.85. Behind the counter were three young men with individual tasks. Even though the pastery costed a little more here, it was still bigger than the one from the other store.
In terms of taste, the Nussgipfel from the Little Bakery Hall had more texture, shaved hazelnuts sprinkled over the top, and a sugary coating as a glaze. The Nussgipfel from Schneckenburger was, in addition to being slightly bigger, injected with a richer filling. Both were warm and quite delicious.
The pastry from the Little Bakery Hall was prepared entirely in the back of the store, whereas the pastry from Schneckenburger had been heated in an oven after its bread had been prepared on an assembly line.
Both businesses make their breads from grains and wheats in the area. It is very common for German restaurants, or in this case bakeries, to use regionally grown harvests and livestock.
