In 1983, Christine Bieringer started working in Aying as a cook with the Inselkammer family. Her workplace, the kitchen in the Manor House - at that time it was still the family’s private home - was the pivotal point of operations.
You will learn more about the history of the ensemble during an extensive guided tour featuring the history and stories about the Brewery Guesthouse, the granary, the historic wooden bowling alley, the Sixthof with its museum of local history and “event barn”, the brewery and the Ayinger Bräustüberl, Bavaria’s second largest maypole and naturally also about the Manor House.
Because in the meantime the Manor House is available to our guests, and our cooks prepare the fine regional dishes for festivals on the wood-stoked Wamsler stove in the adjacent “Wirtsstube” pub room.
But on some days in the year Christine Bieringer still enjoys standing by her Wamsler stove and baking her indescribably good “Schmalznudeln” (sweet buttered baked yeast dumplings), and in the Advent season the room regularly smells like freshly baked “Platzerl” biscuits.
Be there and let yourself be inspired by Christine Bieringer during her legendary baking courses featuring Schmalznudeln or Platzerl. The courses last about 4 hours, and of course you will receive recipes for baking these delicacies at home.
Minimum number of participants for each course: 8 people