The first written documentation of Salzburg’s oldest bakery, located on the Kapitelplatz, dates from the 12th century. At that time, a tunnel for a canal, which was to supply the city with water, was being dug beneath the Mönchsberg. Where the canal outlets from the mountain, the abbey constructed a grain mill and also established a bakery, which – still in the same spot today – continues to enjoy such high regard: the “Stiftsbäckerei St. Peter”.
The bakery, with its historic vaults, stands before us as a relic of days long past. In its original wood-burning ovens, the regulars’ so beloved “wood-oven bread” is still baked from pure, natural sourdough. The bread keeps well and goes marvelously both with butter and jam, as well as with ham and cheese.
The adjacent St. Peter’s Cemetery is amongst the oldest and most atmospheric burial sites in Europe. Visitors will be enthralled, both by the artistic wrought-iron crosses and the centuries-old stone gravestones.
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