Our Story
Three generations
of baking
In 1987, Friedrich Berger converted a small alpine chalet on Innstraße into something the neighborhood didn't know it needed: a bakery that treated bread like an art form. Armed with his grandmother's sourdough starter — now nearly 80 years old — and a stubborn commitment to slow fermentation, he built Alpine Bakery loaf by loaf.
Today, his granddaughter Lena runs the ovens. The starter is the same. The stone oven is the same. The flour still comes from Müller's farm in Stubaital, just as it did when Friedrich first opened the doors. What's changed? Not much, really. And that's the point.
We believe great bread needs three things: good flour, patient hands, and time. No shortcuts. No preservatives. Just bread the way it should be.
“Good bread can't be rushed”
