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The 2024 Alpine Rye Tour
Discover the complex breads of the German-speaking Alps

7 - 20 October 2024
$7,825/person double occupancy
$8,538/person single occupancy  


As I've written in The Rye Baker, "complex flavors and subtle spices put Alpine rye breads in a class by themselves. Most start with multiple wheat, spelt and rye sponges, which contribute both sweet and sour notes of enormous complexity. Vegetables, proteins, spices and fresh herbs contribute even more flavor variety ... No wonder I think of the Alps as the rye bread equivalent of a candy store."

Our itinerary will take us to two world capitals of culture and gastronomy -- Vienna and Munich -- as well as two cities, Linz and Bolzano, known especially for their bakeries and bakers. At each destination, we'll enjoy top-drawer accommodations and dining.

We'll wander the galleries of the Ulm Bread Museum, home to the world's largest collection of bread-related art and artifacts. We'll journey by train through the Austrian countryside. We'll sip morning coffee from a terrace on the banks of the Danube.  And we'll learn the secrets of Alpine rye from masters of the craft. 

A deposit of $1,000.00 will secure your place. Come join us!

THE TOUCH POINTS OF OUR JOURNEY
VIENNA, AUSTRIA
Walk the glittering boulevards and perfectly preserved 18th century by-ways of one of Europe's most opulent capitals. Vienna is home to the State Opera, the Spanish Riding School and St. Stephen's Cathedral -- the city where Mozart, Haydn, Mahler, Schubert and many others produced some of their finest works. Visit the city's finest bakeries. Enjoy coffee and Sachertorte at a traditional Viennese konditorei. Taste apple strudel at Schönbrunn Castle. 
LINZ, AUSTRIA
Beyond its baroque architecture and historic old town, whose Market Square is one of Europe's largest, Linz is a strikingly modern city. Along the banks of the Danube stand the futuristic electronic arts center and the glass-and-steel-fronted Lentos Museum of Arts. Visit bakeries that produce some of Austria's finest rye breads. See grain transformed into flour at a family-owned mill established in 1875. Wander the verdant hills and lush meadows of the Danube Valley. Feast on the best of traditional Upper Austrian cuisine. 

BOLZANO, ITALY

Nestled in an Alpine valley in Italy's northeast, Bolzano lies at the center of a culture that melds the best of northern Europe and Mediterranean traditions. Watch local bakers produce the characteristic blue fenugreek flavored rye breads of South Tyrol, followed by tastings. Meet a farmer who produces the aromatic, bright green herb. Savor the traditions of Törggelen, held each autumn to celebrate the grape harvest and first pressing. Feast on roasted sweet chestnuts, new wine and other seasonal delicacies at an old-style tavern (Buschenschank) perched high above the city.

MUNICH, GERMANY

Munich is perhaps best known for its beer and the millions of liters consumed during Oktoberfest. But there's so much more to this endlessly fascinating city -- streets lined with centuries' worth of architectural gems, baroque castles and world-class museums. Experience Bavaria's unique bread culture and the best of its cuisine. Wander through the Viktualienmarkt, a vast square in the center of the city devoted to foodstuffs. Meet with the Bavarian Union of Artisan Bakers. Visit the Brotmuseum in nearby Ulm and explore the world's largest collection of bread-related art and artifacts. 
(Click here to explore our Itinerary)
TRAVEL AND LEARN WITH AMERICA'S RYE AUTHORITY
Stanley Ginsberg is the author of The Rye Baker: Classic Breads from Europe and America. He has appeared at numerous bread baking conferences, has led rye workshops all across America, and is widely recognized as America's rye bread authority. 

Stan's work with rye springs from both his intellectual curiosity and his desire to introduce American bakers and bread lovers to the pleasures of the quirky grain. 

These curated itineraries represent yet another way for Stan to share his passion for rye with the bread baking community at large. 
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