Vorführung Brotbacken im Backofen

Bread Baking

The local baker from Großweil, Stefan Luidl, starts heating up the tradtional oven and shooting in the bread dough even before the museum opens, because the whole process takes several hours. Around 11:30 a.m., the wood-fired bread is ready and you can buy it fragrant, warm and fresh directly from the bakehouse.

Until about 1950, baking bread at home was customary in many places in the country. Bread was baked every two or three weeks in communal bakehouses. Visitors to the museum can buy the bread baked here.

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