It can be assumed that the monks of Saint Peter have been baking bread since the foundation of the monastery. However, the year 1160 represents an important milestone: From then on, water from the Alm canal was routed through a gallery in the Mönchsberg, making it possible to operate a mill wheel and grind grain. One can assume that from this date on the monastery mill and bakery next to the cemetery of Saint Peter were in operation. A mill existed there until 1967 in the rear and upper part of the building. It used hydropower from 1922 - 67 with a Francis turbine.

picture: Stiftsbäckerei around 1900.
(click on picture to enlarge)
source: SMCA

Many older citizen of Salzburg still know Fr. Kuniald Käsbauer OSB (March 2nd, 1905 - May 15th, 1982), who was the baker of the Stiftsbäckerei for many years. (right pictured below, right) His successor, Josef Lackner (August 21st 1932 - June 7th 1993), worked here until 1992. (left)

To the obituaries of the two bakers.