“Of course, it’s impossible to see everything in the world – but I’ve seen a lot. After spending eleven years abroad, now the only place I want to be is at home. When you are young you want to travel far away and see exotic things. The experiences I have had around the world are a big advantage for my work here in St. Jakob.

Here in the Defreggental Valley we are lucky enough to have the crystal-clear water we need to make our mustard. In fact, looking out of the kitchen window I can see the large waterfall just outside. The valley is very peaceful – that’s something which is really important to me. I used to live in cities, but now I need my peace and quiet. I have my small workshop here where I make my mustard. It’s a real microcosm, but I have everything I need.

For most people life is made up of two main activities: working and sleeping. That’s more or less it. If you live here in the Defreggental Valley it’s different – here you can put down your tools for a couple of hours and go climb the nearest mountain.”


Bernd Troger businessman


It took Bernd Troger eight months to develop his first homemade mustard. The trained chef now has nine different varieties. Each is designed to complement a specific foodstuff: cheese, dried bacon or even more exotic things like chamois sausages. Bernd’s philosophy? “Food should never be boring.”

St. Jakob in Defereggen
Bernd Troger's "Deferegger Senf" mustard, © Tirol Werbung/Lisa Hörterer
Bernd Troger, © Tirol Werbung/Lisa Hörterer
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