Fresh bread is being baked again at the museum!
The sale of freshly baked bread will take place again every 1st Saturday of the month until October 2025 at the museum entrance from 8 AM to 12 PM!
Manuel Schranz is expanding the offering with freshly baked root bread made from: wheat flour, whole grain rye flour, water, salt, yeast, caraway seeds, and bread spices. He is happy to share his recipe for you to bake at home.
We are already looking forward to your visit!
The museum bakers and Manuel!
