It's easy to pass right by this little hole in the wall in the Oberdorf, but I hope you won't. Vohdin Bäckerei's tiny service window opens onto Oberdorfstrasse, where the fourth generation of Vohdins is still baking breads like their dunkles Bauernbrot, sweet treats like Berliner and Ziger Krapfen, and wonderful savory lunch bites like Spinach or Cheese Wähe.
In the interest of research, I've tried a few of Vohdin's offerings. The little leek tart was wonderful, a cheesy and rich filling with leek-y unctuousness in a buttery short crust. The dark Farmer's Bread (dunkles Bauernbrot) was crispy on the outside and tender inside, with a nice aroma of rye. The schenkli or doughnut was a rich fried dough with barely a hint of sweetness on the crust. For something sweeter, try a Berliner (cream-filled doughnut).
Vohdin carries the Artisan-Boulanger label, which means they follow traditional methods and a have a commitment to offering local and seasonal products.
If you're in the Oberdorf, don't miss this hidden gem of a bakery.