Kruste & Krume
Regional ingredients, traditional recipes and thoughtful artisanal artistry – this sounds like truly good bread! And how does it taste? Well, this will be demonstrated by numerous bakers from the twenty-seven best and most inspiring Austrian bakeries on 18 March 2017, when they convene in the Kursalon Hübner in Vienna’s Stadtpark for the Bread Festival Kruste & Krume (Crust and Crumbs).
The master bakers will be baking there on the spot, presenting their baked goods prepared in the traditional manner without any miracle industrial additives, but with a great deal of loving care and (most importantly) time invested. These freshly baked delicacies can then be tasted by festival visitors both great and small at the bakery booths – and will also be available for purchase. Additionally, anybody who wishes to ‘learn from the best’ can participate in one of the workshops. The baking will be done in mobile wood-fired ovens on the terrace, and the aromas of freshly baked bread will crown the Stadtpark like a halo.
But we do not live by bread alone! Kruste & Krume will also feature traditional Viennese bone-in ham, Austrian raw milk cheese, smoked fish from the Austrian National Forestry and beer specialties from the Salzburg brewery Stiegl. Heinz Reitbauer, chef de cuisine at Vienna’s restaurant Steierereck – which holds ninth place on the list of 50 Best Restaurants – will create a special soup for Kruste&Krume. The Wiener Kaffee Rösterei (Vienna Coffee Roasters) will be serving special coffees, and the Mostviertel in Niederösterreich (the ‘cider district’ in the federal state Lower Austria) has just seized the opportunity to organise their special presentation Salon des Mostes within the scope of Kruste&Krume. Here, some twenty producers of pear and apple ciders will be offering their authentic pressings for tasting in the Kursalon Hübner.