What Bäckerei Obauer is known for
Bäckerei Obauer bakes bread and pastries each morning in St. Gilgen, run by Gotthard Obauer, whose family has practiced the baker's craft for seven generations; he and his wife Sonja took over the business in 2005. The bakery also distills unsold loaves into its own bread-based spirit, Brotginsky.
Bäckerei Obauer bakes each morning in St. Gilgen, on Austria's Wolfgangsee, under baker Gotthard Obauer, who comes from a family that has practiced the baking trade for seven generations. Gotthard and his wife Sonja took over the bakery in 2005, continuing recipes with long roots in the family while sourcing ingredients from regional suppliers.
The bakery's natural sourdough rests for 24 hours before its bread is baked on stone slabs in a rack oven, a method the bakery credits for its heartier loaves. Alongside daily bread and pastries, Obauer runs a Wednesday breakfast buffet at its attached café.
One of the bakery's more unusual products is Brotginsky, a gin-style spirit distilled from unsold bread — an upcycling response to Austria's roughly one-fifth rate of bread waste. Dried, ground loaves are mashed and distilled into the spirit, which the bakery sells alongside its everyday breads and specialties. The bakery is open for walk-in purchases six days a week, from 6 a.m. to noon.
Best for — Seventh-generation bakery that distills unsold bread into spirits
Where next
- Reeve the Baker — United Kingdom
- Lanz — Bern
- Teufner – Die Bäckerei — Austria
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