Bakery market today in the Promenaden Galerien

Water, flour, yeast and learned craftsmanship: according to master baker Natalie Frühwirth, the ingredients for a good loaf of bread have not changed for centuries. The 30-year-old runs the bakery of the same name in Altmelon, which she took over from her parents around two years ago

This Saturday, Frühwirth is one of 24 artisan bakers at the 2nd Upper Austrian baker’s market in the Linz Promenade Galleries. There, visitors can taste regional specialties from 10 a.m. to 4 p.m. with free admission. At the stand of the Frühwirth bakery, for example, “Hoamatbrot” is served, with all the ingredients coming from Altmelon and the surrounding area. “It is now important for customers to know where their food comes from,” says Frühwirth.

The profession of baker was “put into her cradle”, says Frühwirth. “I grew up in this bakery and decided at the age of 17 that I would eventually take over the business”. What is fascinating about the bakery trade is that “no two days are the same”. They are constantly working on new recipes or testing how existing ones can be made even better.

Alexander Maislinger will soon follow in his parents’ footsteps. The 26-year-old is already a co-owner of the company with five branches in the Salzkammergut. According to Maislinger, the daily work in the bakery makes the job unique: “I can see the result of my work every day in the form of fresh rolls and loaves of bread, which gives you an incredible amount in return.”

The deputy state guild master and initiator of the baker’s market, Reinhard Honeder, sees the job profile of the baker changing. “Of course we are a very traditional trade, but we are not closed to technical progress either.” For example, for two years now, alongside the classic baker apprenticeship, there has also been training as a baking technologist, where the focus is on handling modern systems.

• The bakery market takes place today, Saturday, from 10 a.m. to 4 p.min the Promenade Galleries held in Linz. Admission is free.