Stiftsbäckerei St. Peter
The Stiftsbäckerei St. Peter stands for more than 700 years of bakery trade in the centre of Salzburg's Altstadt. It is located just a few steps from the valley station of the fortress railway at the entrance of the St. Peter cemetery from the Kapitelplatz. The production of dark bread with natural sourdough and wood-fired oven is still the main focus today.
Authenticity and longevity are the central criteria of our
Farm: Rye flour from the company's own stone mill, wheat flour from the
Stifts- und Salzachmühle, wood from the forests of the Stifts St. Peter, energy from the Almkanal, old vaults that are not museums.
Salesroom and bakery are one. You can see what you are eating.
The main product of the bakery is black bread from natural sourdough.
This is already prepared the day before and develops the typical aroma, which one immediately notices when entering the bakery. The next morning only water, salt and rye flour are added. This is ground with our millstones and contains all parts of the grain, which comes from Austrian biological agriculture. The energy for this is supplied by a water wheel with a diameter of 4 m and an electrical output of 11 kW, designed according to historical models - probably one of the most popular photo motifs in Salzburg.
The bread is baked in a directly fired oven. This means that wood is first burnt in the baking chamber, the embers and ashes are removed, and finally the bread is "shot in" where it was first heated. Loaves (round) in 1/2, 1 and 2 kg sizes are produced, rolls (oblong) in 1 kg size. St.-Peterer bread is known for its long shelf life. In addition, the Stiftbäckerei offers a small but fine assortment:
Spice rolls (mini breads), vintschgerl, brioche and milk bread stamps (in two versions: pure wheat or pure spelt), at Christmas time also fruit bread.