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ÖFFERL DAMPFBÄCKEREI

LUKAS & GEORG ÖFFERL - TRADITION IS THE NEW CONTEMPORARY, THE STEAM OVEN MAKES THE DIFFERENCE.

In 1968, Adolf Bergauer founded the family business which has been passed down through three generations to cousins Georg and Lukas Öfferl, who took over the operation in 2016. They bake seven different types of bread, including Madame Crousto, Robert de Vino and Rotraud von Oberkulm. The two lateral entrants develop their own bread recipes and are a perfectly well-rehearsed team with their apprentices. The breads and rolls are produced during the day, with one baker getting up in the wee hours to bake the bread a second time. The rest is basic: wheat flour, water, salt, a little yeast, butter and raw milk are combined.

Then the dough is allowed to rest for half an hour before being kneaded for the first time. Then it is set to rest again, and kneaded again. In addition to bread and rolls, they bake hearty desserts such as curd cheese and potato brioche, yeast breakfast pastries and jelly-filled rolls. The beating heart of the bakery is their 1960s steam oven, where the steam can reach temperatures of up to 260°C. Most of their breads are baked twice, which makes for a crispier crust and a fluffier core that enhances the taste. “Baking good bread takes time, but the results are well worth it,” says Georg. The two cousins are neither bored nor boring. In fact, they have a further ambition: “Our standard is all-natural, Demeter the goal,” they say. “And that is how we live our lives, too.”


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