--- title: Café Bäckerei Zagler - A Delight in the Heart of Altheim url: "https://www.upperaustria.com/en/oesterreich-gastronomie/detail/430007021/cafe-baeckerei-zagler.html" description: "At Zagler, they give the bread as much time as it needs. They don't rush it; instead, they allow themselves the luxury of working with the dough using minimal baking additives but plenty of expertise and patience." date: 2017-02-22 modified: 2026-03-18 --- # Café Bäckerei Zagler - A Delight in the Heart of Altheim Café Bäckerei Zagler ====================== Altheim, Oberösterreich, Österreich ![](https://assets.tourdata.at/260x195/190714/854D5341A50AF70FAFE14F73365894A5F2E533FE9038078399E70F78374F301D/baecker-mit-herz.jpg) ![](https://assets.tourdata.at/260x195/190715/DB9ECC42815E86DBD326C03A7BAD7D7EF9E3E8BC1432505675E7F012EC5B6DE1/zaglerbrot.jpg) ![](https://assets.tourdata.at/260x195/190716/D98234C5342BFC8F1E6D5E9E72CF00330A8963B9C20E43F4CB0FB8E2CDE59F56/baeckerei-zagler.jpg) Open copyright © Bäckerei Zagler Close copyright [ ![Zagler bakery, Zagler logo\a heart shaped from dough in floury hands. The Zagler bakery logo can be seen on it](https://assets.tourdata.at/x550/190714/854D5341A50AF70FAFE14F73365894A5F2E533FE9038078399E70F78374F301D/baecker-mit-herz.jpg "© Bäckerei Zagler") ](https://assets.tourdata.at/1920x/190714/854D5341A50AF70FAFE14F73365894A5F2E533FE9038078399E70F78374F301D/baecker-mit-herz.jpg) Open copyright © Bäckerei Zagler Close copyright [ ![Zagler bakery from Altheim\nThe Zaglers are standing in a field of grain with a loaf of bread in their hands. A beautiful sunset in the background.](https://assets.tourdata.at/x550/190715/DB9ECC42815E86DBD326C03A7BAD7D7EF9E3E8BC1432505675E7F012EC5B6DE1/zaglerbrot.jpg "© Bäckerei Zagler") ](https://assets.tourdata.at/1920x/190715/DB9ECC42815E86DBD326C03A7BAD7D7EF9E3E8BC1432505675E7F012EC5B6DE1/zaglerbrot.jpg) Open copyright © Bäckerei Zagler Close copyright [ ![Zagler bakery in Altheim\nThe staff of the Zagler bakery can be seen happily holding their hands up in the bakehouse](https://assets.tourdata.at/x550/190716/D98234C5342BFC8F1E6D5E9E72CF00330A8963B9C20E43F4CB0FB8E2CDE59F56/baeckerei-zagler.jpg "© Bäckerei Zagler") ](https://assets.tourdata.at/1920x/190716/D98234C5342BFC8F1E6D5E9E72CF00330A8963B9C20E43F4CB0FB8E2CDE59F56/baeckerei-zagler.jpg) Open copyright © CC-BY-NC-ND, Quellenviertel | FotoloungeBlende8 Close copyright [ ![Christmas biscuits at the Zagler bakery in Altheim\nYou can see butter, flour, nuts, eggs and biscuit cutters](https://assets.tourdata.at/x550/190713/76AE57D6E243598FEB6B8EA728B31A5596C27B1F4F0B6950BEC83CFF2C1F182C/weihnachtskekse-in-der-baeckerei-zagler-in-altheim.jpg "© CC-BY-NC-ND, Quellenviertel | FotoloungeBlende8") ](https://assets.tourdata.at/1920x/190713/76AE57D6E243598FEB6B8EA728B31A5596C27B1F4F0B6950BEC83CFF2C1F182C/weihnachtskekse-in-der-baeckerei-zagler-in-altheim.jpg) 1. 2. 3. 4. Stadtplatz 29 4950 Altheim [ open in Google Maps ](https://www.google.com/maps/search/?api=1&query=Stadtplatz%2029%2C%204950%20Altheim "Link will open in a new window") [ Open in Apple Maps ](https://maps.apple.com/place?address=Stadtplatz%2029%2C%204950%20Altheim "Link will open in a new window") ![](https://static.ecmaps.de/staticmap.jpg?experience=webarchitektur-meta&lat=48.250179499999987&lon=13.2319858&width=991&height=450&project=ttg-basemap&zoom=2000&server=meta.tourdata.at) At Zagler you leave the bread as much time as you need. One does not urge, one is the luxury to treat the dough with minimal baking but with much knowledge and patience. In this area one is already very close to the roots or has reached the roots. This is appreciated by the customers. They also take pleasure in the visual contingencies caused by natural baking because they know how valuable Zagler bread is. Bread is made with the heart **Our recipe tip "Spitzbuben"** Butter 500g Cane sugar 500g Grated hazelnuts 230g Wholemeal spelt flour 570g Eggs 3 pcs currant jam salt 1. cut the butter into pieces and rub into the flour so that no pieces of butter are visible. Add the sugar, nuts, egg yolks and a pinch of salt and quickly knead into a smooth dough. 2 Shape the shortcrust pastry into a ball, place in a bowl, cover and leave to rest in the fridge for at least half an hour. 3. roll out the dough thinly on a floured work surface using a pastry roller. Cut out biscuits using a Linzer biscuit cutter. Make sure that one half of the biscuit forms the "base" of the finished Spitzbuben and the second half with holes forms the "lid". So cut out the same number of biscuits with and without holes! 4. place the biscuits on a baking tray lined with baking paper and bake in a preheated oven at 190° for approx. 10 minutes. 5. once the edges have taken on some colour, remove the biscuits from the oven and leave to cool. 6. spread the centre of the biscuit bases with currant jam and assemble with the perforated biscuits. [ Contact ](#ttgCollapseKontakt) ---------------------------------- **Café Bäckerei Zagler** Stadtplatz 29 4950 Altheim Phone [ 7723 41110 ](tel:+772341110) E-Mail [office@zaglerbrot.at](#mailto) Web [ www.zaglerbrot.at ](https://www.zaglerbrot.at "New window") https://www.zaglerbrot.at --- **Contact person** Mr Hermann Zagler Stadtplatz 29 4950 Altheim Phone [ 7723 41110 ](tel:+772341110) E-Mail [office@zaglerbrot.at](#mailto) Web [www.zaglerbrot.at](https://www.zaglerbrot.at "New window") --- **We speak the following languages** German [ Opening hours ](#ttgCollapseOeffnungszeiten) ------------------------------------------------ Mon–Tue & Thu–Fri 6:00 a.m.–6:00 p.m. Wed 6:00 a.m. – 2:00 p.m. Sat 6:00 a.m. – 4:00 p.m. Sun 7:00 a.m. – 4:00 p.m. - opened daily [ Equipment ](#ttgCollapseAusstattung) ---------------------------------------- [ Prices ](#ttgCollapsePreise) -------------------------------- **Payment methods** Cash payment [ Arrival ](#ttgCollapseAnreise) ---------------------------------- [ Suitability ](#ttgCollapseEignung) -------------------------------------- - All weather **Season**- Spring - Autumn - Winter [ Accessibility ](#ttgCollapseBarrierefreiheit) ------------------------------------------------- Please get in touch for more information. 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