Brot backen im Museum

Fresh bread is being baked again at the museum!

The sale of freshly baked bread will take place again on the first Saturday of each month until the end of 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, rye whole grain flour, water, salt, yeast, caraway, and bread spice. 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!