Riesenhuber

Riesenhuber has been baking in Oberloiben since 1895, a family business centered on bread, pastries, and pure enjoyment. Flour, water, yeast, grains or seeds, and salt. That is the purity code. Eggs come directly from a farm in Ulmerfeld. Grain sourced from fields in their immediate vicinity. For over three generations, the bakery has used Granderwasser in its work. The program extends to Mostbirnenbrot, a must pear bread developed with FH Wieselburg as part of bread sommelier training, made from spelt flour, water, dried pears, must pear pomace, yeast, salt, and malt extract. A regional supplier for over a century, Riesenhuber joined the Moststraße tourism association in November.