Baking for everyone with the master baker

Baker Apprentices for a Time - with Stiefelbäck and Bread Craftsman Thomas
Bake Natural Sourdough Pastries Yourself

As early as 1902, Thomas Matzitz's great-grandfather was making bread with natural sourdough. When Thomas became acquainted with Slow Food in 2015 and rediscovered the art of baking bread with sourdough, Stiefelbäck celebrated a joyful revival. Today, the family bakery not only offers traditionally made natural sourdough bread but also hand rolls, corn baguette from the Gailtal white maize, or the special Loncium baguette with brewing malt from the nearby Loncium brewery. And because especially his daughter appreciates the taste of good baked goods, the Matitz family wants to share this beautiful craft with other children. This summer, baking workshops for adults with children will be held, where the little ones can learn to bake bread with natural sourdough. Extended bread baking courses for adults can be booked upon request.

What is included:

• Everything about baking good bread and pastries with natural sourdough
• Tasting different types of bread
• Coffee, tea or natural juices

Start: 2:00 PM | Duration: 2 hours | Maximum: 8 participants