How do know that there’s a mill hidden behind the world-famous Hofbräuhaus? Quite simple: every night, grain is delivered by tractor to the only still-working flour mill in Munich. It’s said that the mill has been grinding since 1570. The family of Stefan Blum, the current owner, has been running it for four generations. The grain is carted to the third floor in small wooden lifts and then to huge machines for husking, grinding and sifting. The packaged flour sacks then slide down a spiral-shaped chute at high speed – straight onto the truck. After the work’s done, the miller slides right down after them. If you want to experience the mill from the inside, you can take part in a guided tour every Friday. Just let us know in the flour shop shortly beforehand.
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