Baking of Bread




from 11.30 o'Clock

The Luidl bakery from Großweil starts heating up the oven and shooting in the bread even before the museum opens. Because the whole process takes many hours. Around 11:30 a.m., the wood-fired bread is ready and you can buy it fragrant, warm and fresh directly at the bakehouse.

Until about 1950, baking bread at home was customary in many places in the country. Baking was done every two or three weeks in detached baking houses. Visitors can buy the bread baked in the museum on the spot.

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