House sourdough
Our daily loaf. Mature starter, overnight rest, blistered crust and a crumb that stays moist for days.
From the oven
Bread
Loaves led with preferment and patience. Daily bake, limited batches — ask at the counter what is still warm.
Tyrol rye
Dark, aromatic rye with a firm bite. Built for alpine breakfasts, cheese boards, and soup nights.
Country wheat
Mild wheat boule with long fermentation — open crumb, gentle flavour, easy for everyday tables.
Mixed grain
Wheat, rye, and seeds from regional mills. A sturdy loaf for sandwiches that travel well.
Weekend specials
Seasonal flours and small experiments — walnut, potato, or spelt when the mill has something worth celebrating.
How we bake
Less yeast, more time. Preferments, cool proofing, and scoring by hand before the timber-warmed oven.
Keeping bread well
Leave the fridge alone
Store loaves at room temperature in linen or a bread box. Slice what you need; freeze the rest if you want it to last longer.
Cold accelerates staling. Warmth, air, and a little patience keep crust and crumb honest.
