Zero-waste bakery and café
For Lübeck's ZWISCHENZEILEN , we're strolling down Fleischhauerstraße again today. This is one of the popular "rib streets" of the UNESCO World Heritage Old Town. In the Middle Ages, butchers, among others, lived and worked here. However, since today's post is about a business where meat products play absolutely no role, we'll skip the in-depth information about this trade. We're meeting the owners of Kardamom at Fleischhauerstraße 40. This shop, designed like a small market hall, almost draws me inside. Anni and Dany, who run and develop Kardamom together, confirm my impression: as soon as the lights come on inside, the space fills up with customers almost automatically. Which isn't really surprising: the counter at the front is like a small stage. There's also inviting seating and the scent of fresh pastries – warm and caramelized – permeates the air. Let's take a closer look.
Ann-Kristin Hauberg-Lahoud and Dany Lahoud ensure that Cardamom feels like a naturally lived, everyday experience. Anni is a cultural studies scholar. Organized, structured, and with an eye for atmosphere and the stories a place can tell. She had already worked alongside her main job at the previous zero-waste shop in Lübeck, gaining initial experience with the demands of running a business and serving a discerning clientele. Over time, her desire grew for a new professional challenge with more creative freedom.
Dany is a trained physiotherapist. A person who likes people. He brings his story and cultural background to Cardamom and draws a special strength from it. He was born in Lebanon. He is familiar with the feeling that not everything can be reliably planned, that tomorrow is sometimes just a possibility. As a result of the pandemic, Dany decided on a career change: first came an apprenticeship as a baker, followed by further training and passing his master baker's examination in 2024.
The two were originally looking for a space for a café, which proved more difficult than expected. At the end of 2024, the opportunity arose to take over the former zero-waste shop located where Kardamom is now, and suddenly there was a sense of urgency: it was now or never. It was clear that their joint project should be more than "just" a zero-waste shop. Anni and Dany describe Kardamom as a market hall. Zero waste, café, and micro-bakery form a cohesive whole.
The two of them renovated the premises themselves in just four months. This demonstrates a great deal of personal skill and confidence in what is possible. Sustainable materials such as clay paints, lime plaster, and barley straw were used. As a result, the interplay between the room's environment, the furniture (some of which Dany built herself), and the product presentation is incredibly harmonious.
The shop sells fresh bread and pastries, and also regularly offers dishes to try, such as grilled focaccia, sometimes a spring roll or miso brownies.
A particular treat is the moist Lebanese sfouf. A semolina cake whose vibrant yellow color comes from turmeric. For Dany, it's also a childhood memory, directly connected to his grandmother and aunt, and to a traditional knowledge that doesn't fit on recipe cards but lives in the hands. I'm allowed to try it right away. Anni serves me the slice on handmade ceramic with a cardamom logo—a detail that immediately catches my eye. The presentation is understated and welcoming, just like Anni and Dany themselves. And the sfouf really is delicious!
Breakfast, offered all day, is a popular choice. Anni presents a variety of vegetables and spreads, creating a plate that exudes color, surprise, and choice. The vegetables and fruits come from places like Bliestorf. Anni and Dany not only know the producers personally but also work closely with them. For example, some of the fresh produce is grown specifically for the cardamom.
In the sales area you'll find sustainable products: food, cleaning supplies, fresh fruit and vegetables, candles, and postcards. One example that impressed me: "El Rojito" coffee from Nicaragua, which arrives in Hamburg as raw coffee by sailing ship, is roasted there, and then the cardamom reaches Lübeck in a reusable container. A truly sustainable cycle!
Anni and Dany want cardamom to be approachable and the zero-waste concept easily accessible. Anni is deeply immersed in the subject. The more she delved into the topic of zero waste, the more new questions arose. She believes 100% sustainability is impossible, but everyone can contribute and cultivate a more conscious approach to our shared resources. Anni shares her knowledge with ease and without any finger-wagging.
Dany is at his best when it comes to baking. He works with wild yeast, which he prepares anew once a week – exclusively from organic fruits such as tomatoes, apples, or raisins. Tomatoes, fresh in summer and dried in winter, are full of yeast – and particularly good for savory dishes like bread and focaccia. Other fruits are added seasonally, sometimes even flowers – with exciting color effects that can color the baked goods.
With sourdough, the starter is regularly replenished, even using a five-stage process. They also bake cakes and pastries – less "sour" in flavor, less pronounced in acetic acid. Time here isn't a delay, but an ingredient. The whole process has an alchemy quality, but without the secrecy. Take a peek into the glass-walled bakery and you'll see an energetic Dany conjuring up the finest delicacies from the freshest ingredients.
Who is here as a guest? Simply everyone
The guests are as diverse as the offerings: regulars, committed zero-waste shoppers, tourists with time to browse and sample – and people who enjoy eating, knitting, or playing games. Some deliberately take a souvenir: perhaps a candle made from recycled wax, perhaps something from the shelf they want to try at home. The atmosphere: relaxed. The feedback: very positive.
Recently, a concert was organized for the first time. Cultural events are intended to become another component of the Kardamom's offerings. This fits perfectly, because Kardamom feels to me like an open meeting place where everyone is welcome.
Dany's T-shirt reads: " Sourdough knows no borders. " Clearly, the saying suits him, as he loves to experiment and is more attracted to than repelled by new ideas, ingredients, and techniques. But the saying also represents the core idea behind cardamom and the couple's attitude.
As I leave the cardamom café, I take with me the conviction that enjoyment knows no bounds. And even more so, that courage can be limitless. Anni and Dany are a prime example.
