Our daily bread

Bread has accompanied humanity for thousands of years. But how did our "daily bread" actually come to be? What did people eat in the Stone Age? And what makes good bread today? The next edition of the Young Hollabrunn Lectures invites you on an exciting and tasty journey through time – from the first flatbreads by the fire to the modern bakery. On Wednesday, June 3, 2026, at 5 PM, two experts will speak in the fest hall of the Federal Gymnasium Hollabrunn about one of humanity's oldest foodstuffs: Master Baker Franz Felber and biologist Univ.-Lec. Mag. Christian Kasper will take the audience on a fascinating journey through cultural history, nutrition, and craftsmanship. The lecture will demonstrate how closely human development is linked to bread – from the first grain gatherers of the Stone Age to today's baking traditions. Why did bread become a staple food? How did it change societies? And how can you really recognize good bread? Particularly enticing: Following the lecture, there will be a guided bread tasting at the bakery, where theory and taste experience come together directly. This will make the event not only an exciting science evening but also a sensory experience for young and old alike. The Young Hollabrunn Lectures are aimed at all curious individuals aged 10 and up and make science understandable, lively, and relatable to everyday life.