The ancestral oven
On Saturday and Sunday at 11:00 am, our guides start baking delicious homemade bread along with tasty cookies in our nearly 300-year-old oven. They are usually ready around noon.
During the rebuilding of the miller’s house in 1978, the bread oven was rebuilt using the original furnace stones of the house of 1785. All weekends, fine weather only, guides cook a few miches made from local ingredients and according to the methods of the past.
Attend bread baking around 11:00 am on Saturday and Sunday morning. The loaves are then sold at the kiosk of the bakery Two grains at the mill located close to the house of the miller.
The bread and the molasses biscuits are normally ready to taste around 12:00.