Fire and bread... baking bread in the wood oven
- combined with the comfort of a hotel and the hospitality of the staff.
Handmade, from the best regional ingredients, baked with a lot of time and without chemical miracle cures - this is the recipe for success for really good bread.
In the bread baking course with Paul Jungreithmayr you will acquire all important knowledge and skills concerning bread baking:
The secret of the sourdough, the natural flours and raw materials used to make the pastry! Baking in a wood-burning oven is then the highlight: it takes about 2 hours until the oven is hot enough and you can "shoot in" the bread. The aroma and taste are unique and bring to life many a childhood memory.
Afterwards you can taste the home-baked rolls and croissants with a variety of spreads, various local sausage and cheese specialities as well as fresh jams at the common breakfast in the garden restaurant.