Dough for Dough, Day by Day

Quality you can taste: The Öfferl family lovingly handcrafts all their organic sourdough breads. Hands, flour, salt, and water - that's all it takes for these delicious baking masterpieces. The natural sourdough rests for a full 48 hours before it goes into the oven. The high-quality ingredients for their baked goods are sourced by the organic bakery Öfferl through collaborations with selected farmers from the region in Austria. An interesting fact: each loaf of bread contains two square meters of biodynamic grain.

The History of the Öfferl Bakery

In 1968, the grandfather took over the bakery, which has since been run as a family business. In 1998, Brigitte Öfferl took over the bakery in Gaubitsch from her father. The Öfferl family business consists of Georg, his mother Brigitte, his father Walter, as well as his cousin Lukas and his cousin Sandra. Due to the growth of the business in recent years with a total of four branches and two market stalls in Vienna, the Öfferls now have many dedicated employees who help them with baking.

Breeding Ground for Breads with Character

The breads from the Öfferl bakery are each made according to their very own individual recipe with genuine craftsmanship. This production process not only ensures a better taste but also the freshness of the baked goods.

The Öfferl family is also committed to preserving and expanding biodiversity and thus uses some forgotten grain varieties, for example.

Madame Crousto, Leopold Capo, or Robert de Vino are the names of Öfferl's breads and they live up to their names!