About Backstube Lärche
A small Innsbruck bakery built on regional grain, living sourdough, and the decision to keep working with our hands.
People and time, connected
When Lena enters the bakehouse before dawn, Maria-Theresien-Straße is still empty. The first smell is not coffee — it is ripe starter, warm wood, and flour milled close to home.
Backstube Lärche exists because good bread needs people who refuse to hurry it. We buy from partners we know, ferment longer than convenience prefers, and sell what fits in one honest oven day.
Regional flour, named partners
Grain from Tyrolean and Inn Valley fields, milled by people who work as carefully as we bake.
Proximity is not marketing copy for us — it is flavour. The climate, the soil, and the mill all show up in the crumb. We stay with those relationships because shortcuts taste like shortcuts.
Choosing tradition on purpose
Staying with traditional handwork means we do a great deal with our hands. Some of our equipment is older than the shop’s current paint. Recipes favour long rests and small batches.
Not only sourdough needs time to become alive. Our team does too — learning, tasting, and baking together every early morning.
Responsibility runs three ways: toward the farmers and millers who grow our grain, toward the people who bake beside us, and toward customers who trust a loaf to their table.
