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Bread baking at Kaprun Kirchbichl
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Kirchplatz 4, 5710 Kaprun
Every Friday, master baker Günther Katschner from Bäckerei Katschner Brot&mehr begins the traditional preparations for baking bread early in the morning at Kapruner Kirchbichl. To do this, he heats up the old wooden bread oven from the early 19th century. By 10 a.m., it’s time for the delicious bread varieties, such as Tauern rye bread or root bread, as well as sweet pastries like milk bread plait, Buchteln, and delicious nut and poppy seed strudel, to be available for sale at the over 400-year-old Steiner farmhouse, which also houses the Kaprun Museum. Günther Katschner is a master baker in the truest sense, with "heart and soul." With his team of over 20 employees, he manages several locations and also operates a delivery service. He skillfully combines time-honored traditions with new ideas, allowing him to offer a colorful and rich variety of bread and pastry types, as well as flour dishes and cakes in his assortment.
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