Baking for everyone with the master baker

Temporary junior bakers – making baked goods from sourdough with bread artisan Thomas at the Stieflbäck bakery

Thomas Matzitz’s great-grandfather made bread from natural sourdough already in 1902. The revival of the Stieflbäck bakery started when Thomas was introduced to Slow Food and rediscovered the art of baking bread with sourdough in 2015. The family-run bakery now offers traditionally made natural sourdough bread as well as handmade rolls, baguettes made from Gailtal Valley white maize and the special Loncium baguette with brewer’s malt from the nearby Loncium Brewery. And as especially the daughter already appreciates the taste of delicious baked goods, the Matitz´would like to introduce other children to this beautiful craft. This is why baking workshops for adults with children, where juniors can learn how to bake sourdough bread, are taking place this summer. Advanced bread-baking courses for adults can also be booked, but require advance registration.

What is included:

• Everything about baking good bread and pastries with natural sourdough
• Sampling of various types of bread, pastries made with sourdough
• Coffee, tea or natural juices

Start: 3 pm | Duration: 2 hours | Maximum: 8 participations