When in Germany, do like the Germans do; this is my mantra which I follow religiously. A German or “continental” type breakfast is not eaten every day at home, mostly on special days like weekends and religious holidays.

When most of the stores closed, the Bakeries are open every day at 7 am and are situated at most street corners. I am an early riser, that’s when I do my bakery run to buy my fresh Bötchens (fresh crusty rolls) and Hörnchen (croissants). When fresh, and sometimes still warm, thats when they are the best. I can’t help myself and take a bite out of the Schinkenstangen or Prosciutto twists on my way home.

There is a large variety at the Bakery with more than 3000 types of breads and pastry, too many to list or choose from.

Germans enjoy cold cuts and a bowl of Müsli, an oat cereal or unsweetened granola. Instead of pouring milk, the Germans start with a dollop of yoghurt, called Quark, then sprinkle the cereal with the honey for sweetening on top.

When eating a soft boiled egg like the Germans, you put it gently in a stand and crack the egg around its perimeter forcefully with a knife. Remove the top and lightly salt the egg. Occasionally you will see Rühreier, or scrambled eggs on the breakfast table.

The rolls would be spread with butter and German lunch meats or cheeses. It would be almost always open-faced, unless taken it to work or a picnic. Most bakeries are cooperating with butchers, and they do the same, to make a “Wurstbrötchen”, which is a roll with German lunch meat to go.