Backhäusel Lickteig

Every first Friday of the month we bake fresh bread in our historic oven. The oven is at least 100 years old. We like the good old tradition and still bake like before. We make the bread from 90% rye and 10% wheat flour with sourdough. We get our flour from the Isemann mill in Rieschweiler. Come by and enjoy how delicious fresh bread can be. You are also welcome to pre-order from us - just give us a call!