The main product of the Stiftsbäckerei is brown bread made from natural sourdough. This is prepared the day before and develops the typical aroma that you immediately notice when entering the bakery. The next morning we only add rye flour, water and salt – nothing else. The rye flour used was gently and finely ground in several stages with our millstones, not a part of the grain is removed. As a wholemeal flour, it therefore meets the requirements of a healthy diet. Since 2015, the rye grain of the Stiftsbäckerei has come from organic agriculture.

Loaves (round) are made in sizes 1/2, 1 and 2 kg (1.1, 2.2 and 4.4 lb. - pictured), rolls (longish) in size 1 kg (2.2 lb). (Price: 4.50 Euros per kg). Large loaves are also sold in parts. Special requests (e.g. 2 kg rolls) can be produced on demand.

The Saint Peter bread can be enjoyed for many days. In addition, sourdough naturally protects against early mold growth. It is therefore popular with world travelers. Bread from the day before, which is sometimes left over, is even better suited for immediate consumption than fresh from the oven.
One should consider: The Saint Peter bread is definitely "different", above all it has a dense crumb. Whether you like the difference to the usual looser and less leavened bread can only be found out by trying it. Cut our bread into thin slices (about 8 mm or 1/3 inch).

"Gewürzweckerl" (spice rolls, pictured below, left) are made from the same dough. The range also includes "Vintschgerl" (middle), brioche (right) and  plaited yeast buns (in two versions: pure wheat or pure spelt) and fruit bread during the Christmas season. All products are made completely free of any baking aids - declarable or non-declarable. For us, that goes without saying. The only "artificial" ingredient is vitamin C, which is added in tiny amounts to every wheat flour from the mill. As the log-fired oven cools down during the day, most of the pastries (just these) are then baked in an electric oven powered by our hydropower.