The life of an organic baker in Germany

A decent level of physical fitness is required for most bakers, says Dahne. Photos: Zacharie Scheurer/dpa

Germany's bakers are struggling through some difficult times. The number of apprentices has been declining for years and many businesses fear that the energy crisis will have severe consequences for their production.

Despite all that, Marcel Dahne nevertheless decided to train in the trade, and the 19-year-old now works in the branches of the organic bakery Fahland in the eastern cities of Potsdam and Brandenburg. He talks about his first steps in his chosen profession.