German Heritage Baking with Heidrun Metzler

On the podcast, I recently had the pleasure of speaking with Heidrun Metzler, a baker and author who brings the rich tradition of German baking to her life in the United States. Born and raised in Germany, Heidrun moved to the U.S. in 1978 and eventually settled in Hawaii, where she’s woven her heritage into her kitchen creations. 

Her book, German Heritage Baking: Time-Honored Recipes, Traditional Techniques, and Culinary Secrets, is a treasure trove of German recipes and baking techniques passed down through generations. Inside her book, you’ll find delightful recipes like Almond Hazelnut Mini Tarts, Apfelstrudel (Apple Strudel), Traditional German Cheesecake with Quark, and Black Forest Torte.

In this episode, we chat about her idyllic childhood in Germany, the challenges she faced translating her beloved German recipes to an American kitchen, and more. Listen to the full episode or keep reading for some of the highlights from our conversation.

How did your love for baking begin?

My love for baking began at a young age with a bit of trial and error. As a kid in the early 1960s, I decided to make a cake using one of my mother’s cookbooks—a simple crust baked upside-down to form a rim that could hold fruit. I didn’t know how long to bake it, and I accidentally burned it to charcoal! But I was not discouraged, and the second attempt turned out beautifully.

Growing up in Germany, baking was woven into everyday life. My mother always baked, and my chores included picking fresh fruit from the trees—plums, apples, cherries, and black currants—to use in her creations. 

My grandmother, however, was the family’s first baker. She learned the art during World War II’s lean times, making do with whatever was available. She didn’t need recipes, instinctively creating cakes, buns, and pies even when resources were scarce. Watching her bake taught me that baking is both resourceful and expressive. 

“With people who love creating any kind of art, whether it’s painting, crafting, baking, or anything else, I think we all think the same way because we want to create something unique.,” Heidrun says. “Baking is just another artistic expression.”

Tell us more about your new book, German Heritage Baking

My Book, German Heritage Baking, brings my love of German baking to American kitchens, helping bridge some of the distinct differences between baking in Germany and the U.S. When I moved to the States in 1978, I couldn’t find many of my favorite German cakes and pies, and I found American baked goods to be overly sweet. It inspired me to introduce U.S. bakers to traditional German recipes, making them accessible with carefully tested methods, ingredient lists, and recommendations for the right pans and flour types. 

For those new to German baking, I suggest starting with my tips before experimenting. “I really want bakers to feel very comfortable with the baking and not be afraid of venturing out and trying new things and having fun with it—I do!”

One of the essentials I highlight in German Heritage Baking is the German flour system. Unlike the U.S., where flour milling isn’t standardized, Germany uses numbered flour types that indicate whole grain content, making it easier to select the right flour for each recipe. The book also covers fundamental baking techniques that improve outcomes, like managing oven rack positioning for even baking and using quality baking pans. These variables are simple but critical steps in creating consistent results.

Since baking skills aren’t always passed down as they used to be, this book is designed to preserve these cherished recipes and techniques. The guide offers a wealth of knowledge for all experience levels, making it as much a teaching tool as a recipe book. 

With so much to share, this is only the beginning—German Heritage Baking is just Volume 1, and Volume 2 will dive even deeper into German traditions.

Learn more

Listen to the full podcast episode here, learn more on their website, heidrunmetzler.com, and follow along on Instagram @heidrun_metzler.

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