• The bakehouse in Brucken has existed since 1954.
• It houses two baking ovens.
• Both are heated with “Krähle” (bundles of brushwood and small branches).
• Nowadays, only two families and two local clubs use the bakehouse.
• Taking place every two or three months only, baking events have become rare.
• Only loaves called “Genetzte” (loaf surface wetted before baking) are baked; the dough with its wet surface is put into the oven by means of a “Schapf”, a metal ladle with a long handle.
• Every now and then, the cooling ovens are used to bake pizza.

Translation: Eberhard Eisler