The upcoming week I will be working the Oven at Bar Centrale until they burn.
Drop me a mail if you feel like trading!
There will be Fresh Sourdough almost every day until Wednesday next week. I will use local ingredients like Flour from deer Kunstmühle and herbs from Tegarnsee. If you let me know in advance I will make sure to bake one for you too.
I would love to trade anything locally produced that you can think of!
Just remember, sourdough takes at least 24 hours to make.