Molzbachhof adventure mill
Original, rustic & genuine
In 1991, Peter Pichler fulfilled a long-awaited wish. He took over the mill from Ernst Rössler, which is now known as the Adventure Mill. Most of the original components could be used. The mill wheel was rebuilt.
Mill in Lower Austria
The adventure mill is a fully functional mill in which rye is ground into flour and fresh bread dough is prepared, shaped and baked. The fresh sourdough bread is baked once a week between Easter and All Saints' Day.
Peter Pichler Sr. still grinds the flour in the experience mill. However, the bread is processed in the kitchen.
This mill is a popular place for both locals and guests. Peter Sr. not only runs the mill diligently, but also bakes bread in the wood-fired oven installed by Herbert Tauchner. The bread is baked using the grain he grinds himself.
Sustainability & regionality at
Naturhotel Molzbachhof
