Rebecca and Wolfgang took over their parents’ farm in 2022. Their 11 fattening oxen spend half the year on pasture and are fed hay. The farm has 13 hectares of woodland, 10 hectares of grassland and is home to a few chickens in addition to the cattle. They also run a vegetable garden, mainly for self-sufficiency, with the aim of moving into the direct marketing of meat and vegetables. At almost 200 years old, the traditional wood-fired bread oven is an absolute highlight of the farm.
The schedule for the day looks something like this:
- 09:00 a.m.: We start with bread making
- Round of introductions and a tour of the farm
- Together we will light a fire in the large oven and bake the bread.
- While the bread is baking, the process will be explained and we will learn how the turning works.
- Prepare and eat lunch together
- Experience calf training – learn more about handling grazing animals
- Pruning fruit trees (approx. 2 hours) – basics, tips and practical tricks – you are also welcome to try it out yourself.
- At the end of the day, we would like to ask you about your impressions and invite you to mulled cider or children’s punch.
Max. Number of participants: 10 – 12 people
Participation only after registration by e-mail to: email@example.com
Bring weatherproof (work) clothing and shoes! If available, please bring pruning shears and similar tools for pruning fruit trees.
A photographer will be on site to document the day. By taking part, you automatically agree to being included in the photos.
How to get there:
- By train to Vöcklabruck or Attersee – please let us know if you need a lift, we will organise one for you
- Motorway from the direction of Linz: Exit St. Georgen
- Motorway from the direction of Salzburg: Mondsee exit