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Unsere Manufaktur hat Mi. & Do. von 13 -17 Uhr und Fr. bis So. von 11 - 17 Uhr geöffnet

Springerle baking course

Wie hat Oma das damals gemacht?
 
In unserer „Springerle-Backstube“ lernen Sie in Gruppen bis 12 - 14 TeilnehmerInnen die Herstellung des perfekten Springerle. Erfahren Sie alle Geheimnisse und Tipps damit auch Ihnen das Bildgebäck mit den berühmten „Füßchen“ gelingt.
Experience the history of the pastry and learn more about the tradition of Springerle. Learn everything you need to know about preparing the dough. Learn how to stamp out the model correctly and cut out your favorite motifs. Discover more exciting ways to use Springerle models outside the bakery.
Our assortment, expertise and experience are at your disposal in the bakery and workshop from the appetizer to the finished Springerle blank.

Cancellations of course participation will be refunded 100% up to 14 days before, 50% up to 7 days before. After that no refund is possible. Cancellations & rebookings must be made in writing to info@springerle.net. Rescheduling a course date to another date can only be done if there are free places.

TERMINE FÜR DIE HERBST/WINTER-KURSE STEHEN AB DEM 15. AUGUST 2024 ONLINE!
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