Stacherhof farm sits at 1,250 meters altitude in Taisten in the Pustertal valley, run by the same family for four generations. Once dairy farming, now grain cultivation and their own bakery. The grain grows in their own fields: winter rye is sown in autumn and overwinters beneath the snow, wheat and spelt follow in spring. Organic, without pesticides. Once a week the farm's own mill runs. Seven bread types are made here, including the Breatl – from a recipe by great-grandfather Peter, over 120 years old and unchanged to this day. Baking happens on special days in spring and autumn. In the baking mixes, the farm's knowledge lives on.
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