One Of The Oldest Bakeries In The World Is Still Making Treats Over 700 Years After Its Founding - Tasting Table

"The bakery located in Salzburg, Austria has been baking loaves of sourdough for over 700 years. The first written records of the bakery date back to 1160. Though the monks at St. Peter's Abbey likely already made bread, the construction of a waterway in the 12th century made it possible to power a water wheel used to fuel its grain mill. From the beginning the bread was baked in a wood-fired oven, and not much has changed much at Salzburg's oldest bakery over the years."

"Today, the bakery is operated by master miller and baker, Franz Grabmer, who comes from a long line of millers. The grain is sourced from an organic farmer in the Waldviertel region and milled using their hydro-electric powered mill that's still operated using water from the Alm canal. They collect wood for their traditional oven from the forest surrounding the monastery. All this work is for good reason - their fresh-baked sourdough bread is renowned worldwide."

"The historic bakery offers Vintschgerl (a rustic sourdough flatbread), spice rolls, brioche, and plaited yeast buns. The bakery opens nearly every day at 7:00 a.m. and always draws a crowd - but waiting in line is part of the experience. Stiftsbäckerei St. Peter still does things the old-fashioned way."

"Located near the Kapitelplatz and next door to St. Peter's Cemetery, it's in the heart of Salzburg's most walkable historic district. It's likely you'll smell baking bread wafting through the air before you get to the bakery itself. The bakery has hundreds of rave reviews from visitors who are wowed after having the chance to see the"

Stiftsbäckerei St. Peter in Salzburg, Austria has been baking sourdough loaves for over 700 years. Written records date to 1160, and a 12th-century waterway enabled a water wheel to power its grain mill. Bread is baked in a wood-fired oven, and the process has changed little over time. The bakery is operated by master miller and baker Franz Grabmer from a long line of millers. Grain is sourced from an organic farmer in the Waldviertel region and milled using a hydro-electric powered mill still run by water from the Alm canal. Wood for the oven is collected from the surrounding forest, and the bakery is known worldwide for fresh-baked sourdough. It sells Vintschgerl, spice rolls, brioche, and plaited yeast buns, opening nearly every day at 7:00 a.m. with lines as part of the experience.

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