There's nothing to do with the staff. But, for months, the semmels have been mostly not even at all. This has nothing to do with lighter or darker cooking levels. The dough feels wet and cold. It is clear to recognize and taste dough flakes. Meanwhile, the goods are no longer uniform. The weight varies between 30 and 50 grams. And that for 46 cents?! Proud price for mass goods. If this is so desired, the tolerance limit is now exhausted. Too bad, in the other branches I am satisfied, but are too far away. I'm going to get back to Semmel, which I can bake myself. I have to, anyway, but is cheaper. There's nothing nice to talk about.
