Germans like to add a linguistic diminutive to their favorite things, turning bread (Brot) into rolls with Brötchen. The standard version is plain white, for which some regions have their own word, including Semmeln, Wecken, Schrippen or Rundstück. You can find white rolls with sesame or poppy seeds, as well as an array of whole-grain rolls. Pumpkin seed, rye and spelt are also popular.

A man in lederhosen drinks a beer at a blue-and-white checked table. A soft pretzel - sliced horizontally and slathered with butter - will inevitably lie next to the beer in any stereotypical image of Bavaria. The southern specialty, known in the south as Brez'n and elswhere as Brezel, can be found across Germany. Many bakeries take typical pretzel dough and roll it into sticks or rounds instead.

Germans must have good digestion, because they love whole grains and often throw multiple varieties into a single loaf of bread. From pumpernickel to rye and spelt, most loaves on the shelf are dark brown and scream, "I'm healthy!" For good measure, they're often covered with pumpkin, sesame or poppy seeds. Rolls are eaten for breakfast, sliced bread is common with cheese and meat in the evening.

For kids and those who prefer just a touch of sweetness to their breakfast or snack, most bakeries offer so-called Milkbrötchen - a fluffy white dough prepared with a dash of milk and either raisins or chocolate chips inside. Since it's easy to confuse the two kinds of black spots, ask before odering so you don't expect chocolate and bite into a aged grape instead.

Of course France has the tastier Croissants, but they're a staple of any Sunday brunch in Germany, where they're sometimes referred to as Hörnchen (little horns) because of their shape. Croissants are often enjoyed with jam or Nutella. And, for those who are not watching their waistlines, they sometimes come with a chocoloate filling.

Cheese cake may also be famous in New York, but it's a standard favorite in German bakeries - albeit with an entirely different recipe. Here, a German dairy product called Quark is used, which is thicker than yogurt but not as thick or sweet as cream cheese. Occasionally raisins are added (beware!), but fruit toppings à la Big Apple are uncommon.

Germany is crazy about poppy seeds. You'll find the tiny ant-like dots baked into the tops of bread rolls and loaves - but also in cakes. In German-style poppy seed cake, they are not just scattered throughout but added in such large quantities that the dough looks black. Cakes and tortes in Germany are generally eaten during a mid-afternoon coffee break, and not as an after-dinner dessert.

No one wants a bee sting - unless of course it's custard-filled almond cake. Here's a tip for eating it: Since the caramelized nuts on the top form a hard surface, it's tricky to stick your fork all the way through. Instead, divide the slice horizontally through the soft vanilla custard and enjoy the two halves separately.

They're basically a donut without a hole, and according to legend, they were invented in the 18th century by a Berlin baker who got a job in Friedrich the Great's military. Traditionally, Berliners are enjoyed on New Year's Eve and during Carnival - and are known as Krapfen in some regions. The treats are often dusted with powdered sugar and filled with jam, though many variations can be found.

Soft pretzel are nice with beer, but with coffee order a Puddingbrezel (also known as Puddingteilchen) instead. To make one, twist pastry dough into a pretzel shape, scoop vanilla into the two resulting loops, then add a sugar glaze. You'll need a napkin for this one!

The buttery crumbles are so essential to German baking that English just borrowed the word for them. Since most people focus on the streusel, the cake beneath is made from a basic white dough. Bakeries often sell large chunks of Streuselkuchen that can be divided into four slices - if you're in the mood for sharing. Add a cup of coffee in the afternoon and you get a typical German Kaffeekränzchen.