During the season, the Clay Museum hosts a demonstration baking session in the clay oven once a month, followed by a tasting.
Last Baking Demonstration of the Season
Sourdough breads, whole-grain, rye, and spelt
Focaccia, rolls with fresh herb butter, crispbread
Coffee, cake, and pastries in the afternoon
with Dorothee Weckmüller and Sabine Warncke