Tildach Bakery

Shaping small balls of dough, pressing them flat, gradually folding the edge to the centre - pressing again - baking. Watching master baker Heimo Tildach at work makes shaping buns looks really easy. No wonder: For more than 30 years he has been kneading, rolling and plucking the very finest baked goods on the worktop and into the counter of the traditional bakery at Mittersill town square. While we turn over in bed once more in the early morning hours enjoying the last few minutes before the alarm clock rings, there is already plenty to do in the bakery – and that every day. “Here we make everything by hand: Every croissant, every traditional loaf of bread, every bun”, says Laura Tildach visibly proud, “even the puff paste for the cream pastry.” The farmhouse bread is made according to a recipe from granddad, specially created bread and pastries are added regularly.

Baking is a true craft - that’s something the Tildach family has been practising for generations. The great grandfather began baking bread in “Tildach-House”. “In a five-litre tray, one loaf after the other”, Laura smiles, “today we work on a different scale.” Grandmother Elfriede Tildach had six children. She had to weather many blows of fate, yet still managed to keep the business running. “That is some achievement”, Laura gratefully remembers. Heimo as the oldest son learnt the baking craft with a desire to one day take over the bakery. For the Tildach family, sticking together is what still counts: “When there’s a crunch, all four of us help out in the bakery – and it’s always great fun.” The family also much appreciate that they can rely on their staff. “What would a cool business be without the people who with their passion breathe life into it? We are very fortunate to have a team that has loyally stood by our side, some already for many years!”