Many of the recipes for the delicious baked goods are older than the bakery. Johann Eder took them with him from Annaberg to Eben, and his grandson Peter still uses them today. There’s no longer a bakery as such in Annaberg, and so the people of Annaberg also enjoy "bread like in the olden days". The jam croissants, raisin rolls, and the various types of bread are particularly popular. However, the absolute favourite of many customers and also of the Eder family itself is the "Kletzenbrot" - a bread made of dried fruits and nuts that is typical for our region. It is baked especially during Advent and is as much a part of Christmas for us as the Christmas tree and the manger. Biscuits in all possible variations are also inseparably linked to this time of year. Peter and his team start at midnight instead of at "just" three or four in the morning. "Sometimes customers ask us which machine we use to shape the vanilla crescents because they are so even. Then I call for my sister - our vanilla crescent machine," Ingrid smiles.
But it is not only at Christmas that there are specialities from the bakery: Young and old alike look forward to baked lucky charms for the turn of the year, fluffy carnival doughnuts, Easter lamb and chocolate bunny or the delicious cream horns at the Eben church festival. The Eder bakery also provides that special something for parties and celebrations such as Mother's Day, birthdays or christenings with cakes, pies or biscuits. Of course, bread and pastries should not be forgotten - what could be better than fresh bread, croissants, rolls, poppy seed plaits and the like for breakfast? Peter and his team always pay attention to the quality of the ingredients used: The bakery gets its flour from a Salzburg mill, and for butter and dairy products they use the SalzburgMilch range.
Contact details bakery:
The Eder Baker
Hauptstrasse 101, 5531 Eben im Pongau
Tel.-No.: 06458 8102