Own Bakery

A Walch family bakery since 1964

Bread has come out of Own Bakery in Warth am Arlberg since 1964, when Vinzenz Walch, then master baker in Lech, opened a second bakery here. A cafe followed in December 1965, with guest rooms and breakfast alongside it, so what began as a bakehouse grew outward into a small hospitality operation without losing the bakery at its centre. The family still runs it, and the Warth counter stays connected to the family's Lech bakery, with fresh bread arriving daily. The daily range is breakfast-shaped and unfussy: cross-backed pretzels, croissants, bread rolls, spelt bread, rustic wholemeal bread, traditional loaves and sweet pastries. There is no elaborate dessert counter, and none is missed.

Where bread still tastes like bread

The house phrase for itself, where bread still tastes like bread, contains the whole atmosphere in one line. This is a rustic and traditional idea of baking, crunchy crusts and the smell of fresh loaves, in a room that works as cafe, breakfast room and bakery counter at once. Guests staying upstairs and villagers coming in for a loaf share it, which is what keeps it feeling like a village bakery rather than a hotel amenity. The Arlberg setting matters too, because at this altitude a bakery is a daily fixture and the bread has to hold up to a mountain breakfast. Bread from the family's Lech bakery reaches the counter daily, so what is sold in Warth is the same range baked down the valley.

Rolls first, then a pretzel or a croissant

Start with the bread rolls, since they show what the bakery is for: fresh, practical bread for breakfast and for taking away. Add a cross-backed pretzel if you want the savoury side, or a croissant for something richer. Spelt bread and rustic wholemeal are the more substantial loaves and the better buy if you are provisioning rather than eating on the spot, while the traditional breads carry the family's longer bakery identity across Warth and Lech. Sweet pastries finish the order without turning it into a dessert course. The right approach stays simple: rolls first, then whichever of the pretzel, croissant, spelt loaf or wholemeal fits the day. Nothing here is elaborate, and the bakery has never pretended otherwise.