Our bread Sommeliere Philip Decker

The Postbrot

This bread reflects in the truest sense of the word, the history of Tyrol. The shelf life is then as now for many bread lovers in the first place. The smell is also reminiscent of earlier times, a fine mixture of mildly sour and spicy bread spices. The malt dough is cooked in advance for 3 hours to achieve a malty-sweet note that enchants every palate.

Breadsommelier Philipp Decker

Philipp Decker is one of four bread sommeliers in Austria and inspires with his sense of taste. We are happy to have him as an expert for bread in our ranks.