Rieder Bauernmarkt in der Bauernmarkthalle

We are in the year 1988. There is something in the air, a spirit of departure is spreading. Lois, the head of the district farmers' chamber, names the new initiative and sets out to realize it. "Direct marketing" is the new magic word, and there is to be a farmers' market. "The Wimmesberger" gathers two handfuls of innovative farmers around him and "appoints" two managers, Franz and Sepp (the two are still around!).

Nowadays, one would phrase it like this: a "start-up company" was founded, the founders were "passionate" about the idea and faced exciting challenges. However, the reality looked like this: no one really had a clue about what was supposed to happen. What is allowed, what should be offered, what does the legal situation permit?

Initial inquiries at the district authority in Ried im Innkreis reveal: half a pig is okay, pork schnitzel is out of the question. Leberkäse no, "house sausage in the style of Dofferlbauer" rather yes. And so on and so forth.

The result is well known to everyone. Today, there is a farmers' market every Friday in its own hall. It is financed by all sorts of events, from general meetings to seminars to weddings. The "Wirtshaus am Bauernmarkt," established specifically for such occasions, serves food on Fridays and at various events.

The "Rieder Bauernmarkt" has become a brand. Anyone who doesn’t know it is to blame. Every Friday, it’s time to "shop earlier," people know each other and meet to eat and enjoy a freshly tapped beer, a little drink, or a delicious pastry.

Every Friday, a different winegrower is present (two from the Weinviertel, one from Styria, one from the Innviertel). The offerings at the farmers' market are diverse; there is practically nothing that isn’t available.

Every Friday, from 12:00 PM to 4:00 PM, one can enjoy, chat, and socialize to their heart's content.

GOURMET TIP
The best farmers' doughnuts of all time: Krapfen, Kiachl, Hasenöhrl – deep-fried pastries have a long tradition in the Innviertel. In the past, these oil-fried yeast pastries were made for special occasions, such as after the hay harvest. Today, thankfully, they can be found at regional weekly and farmers' markets, where they are usually freshly baked and still hot, dusted with powdered sugar… mmm… to be enjoyed.