Vienna: Natural Sourdough Bread Workshop with Apulian Flour

If you’ve ever dreamed of baking your own crusty, flavorful sourdough bread right in the heart of Vienna, this workshop might just be the experience you’re after. Hosted by Patrik Montinari, a skilled baker with a passion for sharing his family’s Italian techniques mixed with Viennese fermentation traditions, this 2.5-hour session offers a chance to get hands-on with bread making that’s authentic, engaging, and surprisingly approachable.

What really stands out about this experience are the personal touches and cultural crossovers. You’ll learn how traditional Apulian bread-making—using semolina flour—melds with Vienna’s centuries-old fermentation practices. Plus, the fact that you get to take home both your freshly baked loaf and a live sourdough starter makes this not just a class, but a lasting skill. One possible downside? It’s a small group, which is great for intimacy but might mean limited availability. Still, if you’re into baking or simply curious about Italian and Viennese culinary traditions, this workshop is likely to hit the spot.

This experience suits those who enjoy interactive learning, want a tangible souvenir of Vienna in the form of bread, or simply love discovering how different cultures approach a common craft. No prior baking experience is required, making it perfect for beginners, but seasoned bakers will find plenty to appreciate here as well. Just wear comfortable clothes, and prepare for a friendly, flavorful hour and a half of bread-making.

Key Points

• Authentic Blending: It combines Apulian semolina sourdough traditions with Viennese fermentation techniques.
• Hands-on Approach: You’ll be involved in every step—refreshing starter, shaping dough, and baking.
• Cultural Talk: Short breaks for drinks include storytelling about bread cultures in both Italy and Austria.
• Take-home Treat: You leave with your own freshly baked loaf and an optional live starter for future baking.
• Inclusive for All Levels: Suitable for beginners and experienced home bakers alike.
• Small Group: Intimate setting with only up to 6 participants ensures personalized attention.

You can check availability for your dates here:

The Experience in Detail

As you arrive at the workshop, you’re greeted by Patrik, who immediately sets a warm tone. His approach is friendly and approachable, making even complete novices feel comfortable. The workshop is small, which is a real plus—you’re never just a number, and Patrik’s multilingual skills (Italian, German, English) keep things clear and engaging.

The journey begins with refreshing the sourdough starter. If you’ve ever tried maintaining one at home, you’ll appreciate the tips on keeping it strong and active. Patrik shares insights into how Italian and Viennese traditions influence the process, adding context that makes the bread more than just a recipe.

Next, you move to the autolyse stage, where flour and water are mixed to start gluten development. It’s fascinating to see how simple ingredients transform as the dough begins to develop strength. This step also emphasizes natural fermentation, which prolongs the process but enhances flavor and digestion—something that serious bread enthusiasts will value.

You’ll then practice mixing the dough with the right hydration levels, feeling how the texture shifts as ingredients combine. Patrik guides you through folding and bulk fermentation, teaching techniques that help develop the bread’s structure. The non-rushed pace allows you to ask questions, experiment, and get comfortable with handling the dough.

The pre-shaping and shaping stages are where you’ll learn artisan techniques, forming a beautiful loaf that’s ready for the oven. Patrik shows how to create a crust that’s evenly golden and a crumb that’s fragrant and soft. The baking process involves you in managing heat and timing, which is satisfying and surprisingly straightforward with guidance.

Throughout the workshop, there are short breaks where everyone can enjoy a drink—be it wine, juice, or water—and hear stories about bread in both Italy and Vienna. These moments of casual conversation add a layer of cultural richness and make the experience feel more like sharing traditions rather than just baking.

By the end, you take home a freshly baked loaf, bubbling with aroma and character. Patrik also offers the option to leave with a portion of his live sourdough starter, which is perfect if you want to keep the tradition alive in your own kitchen.

How Does It Feel?

Feedback from participants highlights the workshop’s relaxed atmosphere and clear instructions. One reviewer mentioned, “I appreciated how Patrik explained each step clearly and patiently,” emphasizing that even beginners leave with a sense of accomplishment. Others noted the delicious crust and fluffy crumb of their loaves, proof of the long fermentation process.

Some reviews point out that the small group size makes it a very personalized experience—your questions get answered, and you get plenty of hands-on time. The fact that it’s accessible in multiple languages broadens its appeal, making sure language barriers are minimal.

Price and Value

At about 2.5 hours, this workshop offers a lot of value—you’re actively involved, learning skills that last. The cost includes ingredients, the finished bread, and the starter if you choose. Considering that you’re baking real, artisanal bread and receiving personalized instruction, it’s quite reasonable. It’s a memorable experience that transforms a familiar food into something meaningful and personally crafted.

Practical Tips for Participants

• Wear comfortable, old clothes—you’ll be working with flour and dough.
• Arrive with an open mind and curiosity—it’s as much about storytelling as baking.
• Reserve in advance, as small groups fill quickly.
• Take advantage of the opportunity to ask questions, especially if you’re a seasoned baker or just starting out.
• If you want to keep baking at home, opt for the live starter to carry on the tradition.

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Who Will Love This?

This workshop is ideal for baking enthusiasts eager to learn a traditional sourdough method with a unique twist. It’s also perfect for those interested in cultural culinary exchanges, blending Italian and Viennese breadmaking techniques. If you’re looking for a personal, engaging experience without the fuss of large classes or commercial bakeries, this is a solid choice.

It’s not designed as a family activity for children, but adults seeking a meaningful craft experience will find plenty to enjoy. The pace is relaxed, and the focus is on learning rather than fast results, so patience and curiosity are your best companions here.

Frequently Asked Questions

Is this experience suitable for complete beginners?
Yes, it’s perfect for beginners and home bakers alike. Patrik’s clear instructions and small group size make it accessible for everyone.

Can I learn to make bread that’s healthy and digestible?
Absolutely, the long fermentation process emphasizes flavors and digestibility, making this a good choice for health-conscious bakers.

Will I get to take my bread home?
Yes, you’ll leave with your freshly baked loaf and can opt to take a portion of the live sourdough starter.

Are the ingredients included?
Yes, all ingredients for the baking process are provided.

Is the workshop accessible for wheelchair users?
Yes, the experience is wheelchair accessible.

How many people are in each class?
The class is limited to 6 participants for a more personal experience.

Can I cancel if my plans change?
Yes, you can cancel up to 24 hours in advance for a full refund.

What languages are spoken?
The workshop is offered in Italian, German, and English.

How long does the class last?
It lasts approximately 2.5 hours.

Do I need prior baking experience?
No, prior experience is not necessary; all levels are welcome.

Final Thoughts

If you’re into baking, culture, or just a good story behind your bread, this workshop offers a genuine taste of Italian and Viennese traditions rolled into one. You’ll learn practical skills, enjoy relaxed conversation, and leave with a loaf that’s more than just bread—it’s a symbol of craftsmanship and shared heritage.

For travelers who appreciate handcrafted, authentic experiences and want a memorable hands-on activity during their Vienna visit, this class is a charming and worthwhile choice. Its intimate setting and expert guidance make it a standout, especially if you’re eager to pick up a new skill or bring home a delicious reminder of your trip.

Whether you’re a total beginner or an experienced baker looking to expand your repertoire, this bread workshop balances education, culture, and fun. Just remember to reserve your spot early—these classes tend to fill up, and it’s easy to see why.

In the end, this experience is about more than just baking; it’s about connecting with tradition and creating something with your own hands. That’s what makes it truly special.

You can check availability for your dates here: