Tyrolean bread

A delightful taste of history

Explore the variety and artistry of Tyrolean bread: fresh, local, and unmatched in flavour.

Bread has been around for over 10,000 years and can be found almost everywhere in the world, yet every culture bakes it in its own distinct way, influenced by local grains and regional preferences. In Tyrol, where wheat flourishes, centuries of skill and tradition have given rise to a variety of delicious breads.

Breadmaking in Tyrol transcends mere sustenance – it’s a deeply rooted tradition capturing the essence of history, community, family, and celebration. In the past, breadmaking was often a communal activity, especially in villages where mills and ovens were shared. Today, breaking bread together remains a universal gesture of unity and hospitality.

Bread is a staple of Tyrolean culture and has been interpreted in all kinds of ways. While honouring age-old techniques, bakers continue to innovate, coming up with new recipes that surprise and delight. The foundation is simple: flour, water, salt, and a leavening agent like yeast or sourdough. Yet these basic elements allow endless variations, influencing texture and flavour in remarkable ways.

At the Hotel Klosterbräu, we prioritise regional products and value the artisanal traditions of our neighbours. Most of our bread comes from Ruetz Bakery, a family-run business that has been crafting high-quality baked goods from local grains for over 120 years.

Have you tried our monastery bread? Created by our head chef, Julius, using his very own secret recipe, it’s delicious with a pat of butter and a slice of mountain cheese made from Tyrolean milk, or a dollop of our homemade jam.

And don’t miss our one-of-a-kind bread-baking sauna, where the warmth of wellness meets the tantalising aroma of fresh bread – a sensory delight exclusive to the Hotel Klosterbräu and an unforgettable way to connect with Tyrolean culture and tradition. Sounds wonderful, doesn’t it?