Edgar Loesch’s Danishes hold extravagant perfumes—and possibly entire sticks of butter. Franconian rye, deep and licorice-y, begs for a ride home to your toaster. Potato bread, tasting of fresh-roasted tubers, body-slams its closest relative, the ubiquitous ciabatta. But nothing trumps Fressen’s iconic Bavarian pretzel croissant: vigorously salty and a pure pleasure to chew. Loesch even stretches beyond baking: an artisan “pig in the blanket” gloriously bound in fresh-baked pretzel bread and handmade spätzle transformed into a humble dish of mac and cheese.