Grain and flour, wind and fire in Gierle

In Gierle form the restored grain windmill \"In Stormen Sterk\" and Bakehouse \"Vollenbak\" a tandem. When there is enough wind, grain is ground and bread is baked in the wood-fired oven. So grain becomes flour. And flour becomes bread or other goodies. Millers and bakers show you the operation, are happy to give explanations, and answer all your questions. Taste real oven-fresh bread. Everyone welcome!! How to reserve a bread and the latest news: see our Facebook.