The old becomes new – upcycling bread
The ever-active stillman had a brilliant idea on the subject of day-old bread. For many years now, Josef Farthofer has been working together with organic baker Nikodemus Gottschaller from Bavaria. This pioneer in organic breadmaking – and trained agriculturalist – supplies organic baked goods to various markets in and around Lower Bavaria. And in the evening, he collects what is left over. Farthofer processes the old bread to mash, and then distils schnapps from it in two different flavours: ‘Farthofer Bread Spirit white’ (from white bread) and ‘Farthofer Bread Spirit black’ (from spicy black bread).
The two men’s engagement was rewarded in 2013 with Austria’s Viktualia Award.