A story of sourdough, travels and two cultures kneaded together.
Natalia is from Marinilla. Thomas comes from Sielenbach, a quiet rural town in Bavaria, about 50 km northwest of Munich. A tireless traveller, Thomas arrived in eastern Antioquia working as a language teacher at a local school. A paisa and this land won him over, and he stayed.
Thomas learned to bake out of love for the craft, like so many of his skills. The recipes come from his family and from Sielenbach: Bavarian tradition crossing the Atlantic all the way to our oven.
What began on a country lane in San Rafael, two years ago, now bakes in Marinilla. We moved six months ago, but the patience, the sourdough and the hands are still the same.
We're a family of two worlds. Three paisa-German children grow up between German and paisa, between the Brezel and the arepa. That blend is, also, the taste of SERVUS.
“Servus” is an informal, warm and very popular greeting in southern Germany. Depending on the moment, it means “hello” or “goodbye”. We loved it because it sums us up: we welcome you warmly and we send you off just as warmly. Servus when you arrive, servus when you return.
We believe in time, in hands and in honest ingredients. We don't compete with industrial bakeries — we do the opposite. Every piece carries slow fermentation, live sourdough and the attention of someone baking for their own family.
