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Farmhouse bread experience
When the scent of freshly baked bread drifts over Obergummer, it can only mean one thing: it's baking day again at the Untereggerhof.
Gottfried, the farmer and host, fires up the old stone oven and takes you on a little journey back to a time when baking bread was still pure craftsmanship – done by hand, with heart and tradition.
From mid-May to early October, you can join in every second Friday to watch how flour, water and years of experience come together to form a crusty farmhouse loaf.
And who knows – Gottfried might even share one or two secrets of his recipe with you.
Of course, there’s also a tasting: oven-warm, fragrant and wonderfully simple – this is what South Tyrol tastes like, one bite at a time.
Gottfried, the farmer and host, fires up the old stone oven and takes you on a little journey back to a time when baking bread was still pure craftsmanship – done by hand, with heart and tradition.
From mid-May to early October, you can join in every second Friday to watch how flour, water and years of experience come together to form a crusty farmhouse loaf.
And who knows – Gottfried might even share one or two secrets of his recipe with you.
Of course, there’s also a tasting: oven-warm, fragrant and wonderfully simple – this is what South Tyrol tastes like, one bite at a time.
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