Only apprentice

Soon to be the 5th generation of millers at the Seewinkelmühle

Gerald Passenbrunner with his son Christoph. He is currently training his son to be a miller.(Bild: WK Burgenland)

Father Gerald Passenbrunner is still the boss - but junior Christoph is currently learning the trade. He is the only apprentice miller in the country at the last mill in northern Burgenland.

The Seewinkel mill is known for the quality of the flour it produces. Many bakers in the region swear by it. The master of the mill is Gerald Passenbrunner.

The Seewinkel mill was built in 1864 as a classic windmill. At the same time, seven other mills were built in Seewinkel. The reason: Lake Neusiedl had practically dried up and the Danube was also at low water. The water mills for grain processing could not be put into operation.

Passenbrunner's great-grandfather was employed at the Seewinkel mill and later took over the business. Gerald Passenbrunner has been running the mill together with his wife Karin since 2000. If he has his way, his son Christoph will be the next boss.

The youngster is currently in his second year of training and is very eager to learn. "But he has also grown into it. Grinding grain is in his genes, so to speak," smiles dad. Because he has been at the mill with his parents from the very beginning. Of course, the windmill no longer exists. There is now a modern facility in Andau. Depending on demand, up to 50 tons of grain are ground daily into quality flour, which is packaged and delivered in various sizes.

"A connection to our homeland and high grain quality play the main roles in our work," explains Karin Passenbrunner. Around 100 farmers from the region supply Seewinkel Mühle with wheat, spelt, rye and corn. The Passenbrunner family supplies products such as flours, meal, grains, animal feed, plant fertilizer and gardening supplies to grocery stores, bakeries and farmers. But private individuals can also get their flour directly from the mill. Information at seewinkel-muehle.at