Georg Öfferl and Lukas Uhl bake in a truly traditional way, with passion and character. The steam-oven bakery Öfferl is a family company focusing on old-school craftsmanship as well as the best, natural, and pure raw materials, sophisticated preparation, and 100% organic quality. Old production methods and ancient varieties of grain are the basis for the kind of bread that has already proven itself in even the most distinguished restaurants.

The concrete walls as well as the screed floor have the same tonal color to make sure that nothing distracts from the bakery’s core product ¬– the bread. An integrated bakery, which is the first thing one immediately notices upon entering the store, makes the bread’s manufacturing process a visible and lively experience, deliberately anchoring the bread itself at the visual center.

For the first of Öfferl’s flagship stores, at a prime location in Vienna’s Wollzeile, Studio Riebenbauer reinvents the concept of a bakery and creates a very special, holistic concept. Very few, earthy materials are used purposefully to turn the manufacturing process of bread and the reduction to essentials into a visual experience. The concept focuses on brushed aluminum and stone as the furnishing’s basic materials, which are a stark contrast to the bread and create the perfect stage for this product. The bread, a traditional and finely crafted staple, remains at the very core of the concept.