A taste of Sylt in every bottle.

On Süderhörn in List stands a house that has been baking since 1938. The founding family once hauled eight wagonloads of topsoil across the causeway so that anything could grow at all on the North Sea sand. Over the decades, that small bakery became a place where the island came together.

In 1998, Konstanze Voigt, a trained hotel manager, and her husband Kai Voigt, a master chef, took over the Old Bakery. For more than twenty years they turned it into what regulars from Sylt to the mainland loved: a welcoming house with a terrace and garden, a cheerful family business with one clear conviction.

It never had to be fine dining. A hearty stew, a moist cheesecake, a crisp salad — Kai’s recipes and Konstanze’s hospitality filled the tables and lit up faces. „The good in the simple“ was never a slogan, but an attitude.

This here is my life.Konstanze Voigt

The Sylter Salathimmel wasn’t invented — it was requested. Again and again, guests would ask after their meal: „Could you give us a little of that dressing to take home?“ Kai refined it with lovage from his own garden, and Konstanze bottled the very first batches. And so a piece of Sylt found its way from the island table into kitchens on the mainland.

When Kai passed away far too soon, much could have come to an end. Konstanze chose to carry on — not out of duty, but out of love. His signature is in every jar to this day.