At the turn of the 20th century, bread production in Kematen, like in many other villages in the Tyrol, was still the job of the farmers’ wives – there were around 35 farm ovens at that time. Ferdinand Ruetz, likewise, set such a farm oven into action – with stupendously successful results! The “Bäcker Ruetz” now owns umpteen bakeries up and down the land.

Open daily from 6.00 am until 8.00 pm, the “Ruetz Backhaus” bakehouse in Kematen is a popular destination for cyclists, day-trippers and all those who just fancy something fresh and tasty. The bakehouse, however, also hosts a wide range of events from baking courses and parties for children, to the “Bäcker Ruetz Half-Marathon” which, every spring, attracts participants young and old (the youngest participant was just two!) from far and wide.