Tastes of Danube – Bread Connects

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We students from the class quarta at La Salle Secondary Grammar School in Bratislava visited a cozy bakery called Rusticana in a small village Nemecká (near Banská Bystrica) and interviewed the baker. The interview was quick because they had their hands full. Apart from the bakery there is also a chalet restaurant. And what did […]

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In a tent behind the baking house we met the mayor of Renquishausen, Jürgen Zinsmayer. He is, as many of his fellow citizens are, busy preparing the village festival. Mr. Zinsmayer, what can you tell us about the baking house in your commune? The baking house is a very important venue for our 800 villagers. […]

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Danube networkers Brigitte and Wolfgang Doster visited and interviewed Mrs. Theresia Volk, baking woman, and Jürgen Zinsmayer, mayor of Renquishausen near Tübingen. 80-18-2017 Hello Mrs Volk, you and many helpers are currently baking for the upcoming baking festival in Renquishausen. Do you have some spare time for us, anyway? Of course, we just put some […]

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  Danube-networkers Brigitte and Dr. Wolfgang Doster visited and interviewed Mrs Christa Seitz, baking woman from Ettlenschieß in Alb-Donau region on June 9th 2017. They even brought their own dough for baking bread.   Hello Mrs Seitz, thanks for having us and giving us an insight into a day of baking. What is special about […]

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By Wolfgang Doster Summary of the interview with Mrs. Rüd, spokeslady of Seissen and the baking house in Seissen and Head of the Rural Women’s Association Seissen conducted on 4th July 2017. Seissen was first mentioned in records in 1085 as a donation to the monastery of Blaubeuren. Located on the Swabian Alb, Seissen is […]

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The Danube Networkers Carmen Stadelhofer, Bertram Wegemer and Jogy Jauss from Ulm visited the company Karl-Heinz Häussler GmbH on 11th July 2017. Talking to CEO Rosemarie Häussler-Mayer and the Marketing Director Mr. Fischer, they got informed about the company, its history and philosophy. Relevance for the project: Throughout our research with regard to existing baking […]

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In order to heat the oven in a baking house, meaning getting it up to the right temperature, “Büschela” are indispensable. The little bundles of brushwood are used to start and maintain a proper fire in the wood ovens. Hilde and Hans Kolb from Seissen in Baden-Württemberg, Germany, explain us what that is all about. […]

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Interview: June 14th, 2017 Strolling through the Herrenkellergasse in Ulm’s historic city centre you come across a spectacular shop sign saying:”Ulmer Zuckerbrot.” Being curious I arranged a meeting with Mrs Doris Zaiser who kindly agreed in spite of her intense work in the shop. Mrs Zaiser, how is it that your bakery has such an […]

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6th July 2017 Interview with Paul Bailer, owner of the Wood Oven Bakery, Achstetten Carmen Stadelhofer, Bertram Wegemer, Franz Flock, Wolfgang Doster   Question: Mr. Bailer, you run a big baking company today… How did you get there? I’m a trained baker. After the apprenticeship, I baked bread with a small wood oven in a […]

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