Post 8. Bread Chamber, Bread Oven and Slaughterhouse

This white house was once home to the slaughterhouse in its lower part, and above the bread chamber and oven. This is where families would come, each in turn, to make their bread for the season, only four times a year.

As it could bake about 120 rye breads at a time, families had enough reserve until their next turn. Bread, which became harder with time, was cut with an axe, and then soaked in milk, coffee or soup.

In season, those interested can participate in the weekly production of rye bread ( contact the Tourist Office ).

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Continue to the main street of the village, at the top of the slope