A Taste of Japan and Germany at Sour Rabbit

It’s not easy to find a true German-style cake, a loaf of shokupan (Japanese milk bread) and sourdough croissants all in one spot—but that’s exactly what you’ll get at Sour Rabbit. The Northland bakery, opened earlier this year by Atsuko Hammann and her husband, Rolf, combines flavors and traditions from their home countries—Japan and Germany, respectively—to create a menu unlike any other in Kansas City.

Nearly everything at Sour Rabbit (7715 N.W. Prairie View Road, KCMO) is made using natural sourdough fermentation, a method Atsuko became hooked on three years ago when she launched a home bakery. Now a brick-and-mortar, Sour Rabbit offers a display case with no chemicals—just water, time and locally milled Marion Milling flour—to create the complex yet gentle tangy flavor that comes with sourdough baked goods. 

The croissants are Sour Rabbit’s current best sellers, often selling out by noon on Saturdays (Wednesday mornings offer a second chance). Alongside them, you’ll find bagels, cinnamon rolls and more than a dozen varieties of hearty sourdough loaves, from Spanish rye to cheese-studded soda bread.

Sundays feature German-style cakes made with seasonal fruit and less sugar than typical American desserts. And as for the soft, fluffy shokupan? Hammann says it’s coming back to the menu soon, which is wonderful news because the Japanese bread is a rare treat and one you’ll be hard-pressed to find anywhere else in KC. 

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