Baking at the Schusteröderhof

Demonstration of Traditional Baking: The sourdough starter is ready – and the bakery is coming to life. Starting on Palm Sunday, traditional bread baking will take place every Wednesday at the Schusteröderhof. From 9 a.m. onwards, visitors can watch the museum bakers at work. In the warm bakery, the dough is weighed, stirred, and vigorously kneaded – real bread is still made here with meticulous care. After the dough has rested, the loaves are shaped, placed in baskets, and left to rest again. Then it's off to the historic bakehouse, where the wood fire has been blazing in the stone oven since early morning. As soon as the right temperature is reached, the loaves are put in. Shortly afterwards, the unmistakable aroma of fresh wood-fired bread fills the entire open-air museum. Anyone who wishes can take a loaf of this delicious farmhouse bread home with them from around 13:30 p.m. But be aware: Demand is high, so if you would like to buy a loaf of farmhouse bread, we recommend making a reservation at the checkout, by email, or by phone at +49 8724 9603 0. A three-pound handmade farmhouse loaf is available for 7 euros.