Bread enjoyment in Schladming-Dachstein From local rye and spelt cultivation to our traditional bakeries and the bread empress
October 16th is International Bread Day. We are taking this day as an opportunity to provide you with interesting facts about baking and enjoying bread in the Schladming-Dachstein region in this blog:
Rye and spelt from the Schladming-Dachstein region
Would you prefer fresh farmhouse bread with butter and local honey or rye bread with tangy Styrian cheese? What is your favorite bread? Flour is not just a basic ingredient, a high-quality grain is the guarantee for really good bread:
Franz Neuper puts his heart and soul into growing regional rye on an area of 2 hectares at the foot of the Grimming, from which he produces high-quality flour. The "Ennstal Mehl" brand was created in cooperation with Landmarkt KG. Franz Neuper has been joined by Martin Lackner, who grows spelt in the region. The flour is sold in the region's Spar supermarkets and in many farm stores. You can read more about it in this blog:
Franz Neuper puts his heart and soul into growing regional rye on an area of 2 hectares at the foot of the Grimming, from which he produces high-quality flour. The "Ennstal Mehl" brand was created in cooperation with Landmarkt KG. Franz Neuper has been joined by Martin Lackner, who grows spelt in the region. The flour is sold in the region's Spar supermarkets and in many farm stores. You can read more about it in this blog:
Two artisan bakeries with a long tradition
Additives, chemical baking agents or ready-mixes are NOT used at Bäckerei Lasser. The focus here is on high-quality, untreated raw materials and time. Heinz Lasser took over his parents' business in 1990 and is now the third generation to run it. His bakery uses its own recipes and processes, such as the unique Steirerkasstangerl. Have you ever tried it?
More time, more quality & sustainability, more craftsmanship - that is the concept of the Steffl-Bäck bakery. It was founded in 1964 by Sebastian and Aloisia Lankmaier. Under the management of Sylvia and Stefan Knapp, the company has expanded to include catering outlets and a large delivery service. Crispy pastries for the perfect start to the day can be found in the Schladming, Haus im Ennstal, Gröbming and Stainach Pürgg branches. With the takeover by Sebastian Knapp, the business has transformed into a modern, sustainable wooden bakery that focuses on quality and regional raw materials.
The two bakeries and the "Ennstal Mehl" brand are also among our Schladming-Dachstein pleasure partners. You can find more information about this project here:
"For me, this award is confirmation of the quality of my product"
~ Alexandra Perner (reigning bread empress)
A bread empress is more than just an expert on bread. She is a true ambassador of pleasure who embodies the art of bread baking with passion and knowledge. She has mastered the secrets of first-class raw materials and knows how to select the best ingredients to create delicious breads. Alexandra Perner from Stein an der Enns is one of them - she is an organic farmer and passionate bread baker, the reigning Bread Empress 2024 in the oilseed bread category and thus the ambassador of bread culture for one year.
Would you like to know how an award ceremony works? The selection itself begins with a comprehensive tasting, in which the breads are tested by a panel of experts on a total of 86 assessment criteria, Alexandra tells us. These include taste, texture, aroma and the quality of the ingredients used. This year, an impressive 4,000 bread entries were recorded, divided into various categories such as farmhouse bread, innovative breads and many more. Each category has specific specifications and requirements that guarantee the quality and uniqueness of the breads.
Would you like to know how an award ceremony works? The selection itself begins with a comprehensive tasting, in which the breads are tested by a panel of experts on a total of 86 assessment criteria, Alexandra tells us. These include taste, texture, aroma and the quality of the ingredients used. This year, an impressive 4,000 bread entries were recorded, divided into various categories such as farmhouse bread, innovative breads and many more. Each category has specific specifications and requirements that guarantee the quality and uniqueness of the breads.
The jury consists of experienced bakers and experts who not only evaluate the breads, but also recognize the creativity and innovation of the participants. The title of Bread Empress is ultimately awarded to the person who not only submits the best breads, but also embodies the passion and commitment to the art of bread baking. In addition to the Bread Emperor title, Alexandra herself was also awarded gold for her farmer's bread and bronze for her paprika spelt bread.
The jury consists of experienced bakers and experts who not only evaluate the breads, but also recognize the creativity and innovation of the participants. The title of Bread Empress is ultimately awarded to the person who not only submits the best breads, but also embodies the passion and commitment to the art of bread baking. In addition to the Bread Emperor title, Alexandra herself was also awarded gold for her farmer's bread and bronze for her paprika spelt bread.
