The Bakery Oefferl is a family-run business based in Vienna, Austria. Their bread are made of natural sourdough. Georg, his mum Brigitte and father Walter, as well as his cousins Lukas and Sandra are Oefferl's living, breathing heart.
It starts with the soil. The Farmers who grow the grain for Oefferl starts with the soil, in which they grow the grain. We enjoyed discovering Oefferl work and philosophy and being part of their journey with our TRAVEL TUMBLER and TO GO TUMBLER.
Time. Time it takes to sow the grain. harvest the grain. mill the grain: mix dough. knead the dough. Time the dough needs to prove.
Craftsmanship. Often nostalgically mistaken by urbanites as something to yearn for after a long day at the office. For us? Reality. Demanding, exhausting, strenuous reality. Hard, physical, beautiful work.
The journey ends here - from the soil to the plate. Freshly baked here it is: bread. It has come a long way consisting of many small steps.
