“What could be nicer than conjuring up something so good from so few raw materials?”

A day full of pleasure: 22 master bakers from all over Upper Austria will present their products in the promenade galleries in Linz on Saturday. Also included is Reinhard Honeder, who launched the bakery market. The 58-year-old Weitersfeldner heads the Honeder natural bakery room in the fourth generation and still prefers to be in the bakery, as he tells the OÖN.

OÖN: What does a baker’s day look like?
Reinhard Honeder: It doesn’t start as early as many may believe. Most of my employees start at five, only a few colleagues have to get out of their feathers earlier. This is always dependent on the season – for example when they are donut.

And you yourself?
I get up at half past two and then I go to the bakery. That is the most beautiful place for me – if only because of the wonderful smell. Only then does the office work come.

What particularly tastes good for the Upper Austrians?
There are many regional differences. The fasting pretzel, for example, is almost unknown in Linz and in the Mühlviertel, and in the Salzkammergut every baker has such an bull. However, one thing applies to the whole country: Mohnfeldessl really likes everyone.

It’s said to make bread thick …
We always say that more things depend on what you put on it. Of course, bread has a lot of carbohydrates – but look at Italy or France! There people eat even more – especially white bread – and are still tending to be slim. I also have no problem with the weight, even though I eat it all day, it starts with a Kipferl in the morning. We have practically no meal without bread. I think it depends on the diet overall – and on enough exercise.

What makes good bread?
That it tastes first. This can be achieved through high -quality ingredients, but also through the time factor. Our products take longer than industrially manufactured, and aromas and flavors can develop better.

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