Du Bonheur

16/09/2026

05/09/2026

Käsestulle mit Grünenbacher Bergkäse und Blomeyerbrot.

25/06/2026

🇬🇧

Due to this weekend's extreme heat, we'll be adjusting our opening hours.

Saturday (27 June): 8:00–12:00
Sunday (28 June): Closed

We'll be back to our regular opening hours next week.

Stay cool and see you soon!

🇩🇪

Aufgrund der angekündigten Hitze passen wir an diesem Wochenende unsere Öffnungszeiten an.

Samstag (27. Juni): 8:00–12:00 Uhr
Sonntag (28. Juni): Geschlossen

Ab nächster Woche sind wir wieder zu den gewohnten Öffnungszeiten für euch da.

Kommt gut durch die Hitze und bis bald!

06/05/2026

We invite you to unwind with us 😊
Paris-Brest is a classic French pastry made from a ring of choux pastry, traditionally filled with praline cream and topped with nuts. Ours is finished with hazelnut praliné cream and caramelized hazelnuts — and honestly, we could watch this being made again and again 🌰

12/04/2026

From Anna, the story behind Violetta 💜

Violetta is a creation I had in mind for years, ever since I first tasted Orelys chocolate made with muscovado sugar.
When Valrhona asked me for a recipe, I finally brought the idea to life.
I tinted the chocolate with charcoal to give it that deep, liquorice-like look I had imagined. Violet adds elegance, while cassis brings a fruity acidity that balances the sweetness of the muscovado.
When Valrhona stopped producing this chocolate, we decided to make it ourselves, as the cake had already become such a success with our clients.

And the glaze? In France, this kind of shiny finish is called a mirror glaze because it reflects like a mirror.

10/04/2026

There are no shortcuts to the perfect pastry. 👩‍🍳
From the rhythmic kneading of our signature dough to the final, delicate assembly, every step at Du Bonheur is guided by patience and precision.
A little piece of French tradition, handcrafted daily right here in Berlin. ✨
📍 Brunnenstraße 190

TrustTheProcess PastryChef

03/04/2026

Easter weekend at Du Bonheur.

We’re open today and tomorrow (Saturday) with fresh bakes like our Orangen-Mandel Striezel – soft, slightly sweet, with orange and almonds.

On Sunday, we’ll take a short break.

If you’re around, it’s a good moment to stop by.

—

Osterwochenende bei Du Bonheur.

Wir haben heute und morgen (Samstag) geöffnet, mit frischen Backwaren wie unserem Orangen-Mandel Striezel – weich, leicht süß, mit Orange und Mandeln.

Am Sonntag gönnen wir uns eine kleine Pause.

Wenn ihr in der Gegend seid, kommt gerne vorbei.

Photo: Jörg Lehmann