Bread Baking at the Farm
What's it about?
Young farmer Johanna Strasser from Absam shows us how bread was baked centuries ago: Freshly ground grain is baked with natural yeast and rich spices to make fragrant farmhouse bread. The still-warm bread tastes fantastic! With real butter and a refreshment, life is good. As we know, the way to a person's heart is through their stomach! Duration: approx. 2 hours Reserve your spot online here. Meeting point: Pungghof, Salzbergstraße 52, Absam Minimum number of participants: 2 people Maximum number of participants: 8 people Registration: by Monday 12.00 p.m. at the latest at the Hall Tourist Office, Tel. 05223-45544
Where?
Treffpunkt: Pungghof, Salzbergstr. 52
Unterer Stadtplatz 19
Source: feratel-deskline
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