On March 20, 2026, the day had finally arrived: Together with the Katschner Bakery, we were able to start baking bread again at Kirchbichl. The fresh bread from the wood-fired oven at the Steiner farmhouse drew people from near and far. Gar’s legendary Kirchbichl Bosna sausages provided the food, while the VSF team took care of the drinks.

Whole-grain bread, twisted-bread, nut and poppy seed strudel, Wuchteln, Schaumrollen, Hirschwürstel, and much more are now available again every Friday starting at 10 a.m. at Kirchbichl.

We look forward to seeing you there!

Photos: Alexandra Pirchner – Hoamatstoez Photography