Baking bread at the master baker’s Featured
Thomas Matitz revives old traditions. To be precise, the traditions of his great-grandfather who made sourdough bread in Kötschach back in 1902 already.
Apart from traditional sourdough bread, the family-run bakery now produces also handmade rolls and two completely new specialities: the Loncium baguette, made with brewer’s malt from the nearby Loncium Brewery, and the maize baguette, made with Gailtal Valley Maize from Sepp Brandstätter. So much tasty real bread gets you in the mood for baking, thus master baker Matitz now offers a baking workshop as part of the Slow Food Travel experience. The expert provides tips from proper shaping of handmade rolls to mixing the sourdough at his professional bakery. This is of course followed by a sampling session at the in-house café.