The heart of the Stiftsbäckerei is the directly fired oven with an internal length of 4 m: On the surface where the brown bread is later put, a wood fire is burned early in the morning, whose heat is retained in the fireclay for hours.
It is quite laborious to then remove embers and ashes from the large baking surface and to wipe it clean with a coarse cloth attached to a pole – also to regulate the temperature. It should be remembered that the oven does not have a control knob. Mistakes in the preparation would inevitably affect the quality of the product.

After almost 100 years, the old log-fired oven was at the end of its lifespan, so in 2020 it was replaced with a new one built in the same traditional way. The front of the old oven remained.