Library Bakeri Cinematiqe Vitaiti Institute

 

Molenberg whole grain energy plus bread

 

Molenberg Facts & General information

Location

The Sovereign Principality of Molenberg is located high in the Alps near the Swiss-Austrian border (pre-Napoleonic war boundary).

Even today, due to the extreme steepness and cragginess of the topographical landscape, satellite surveys have had trouble calculating the exact location and borders of the Principality of Molenberg.

History

Lore has it that Molenberg was founded around 800 AD, the fortunate result of a forbidden love. A young man named Louis, son of a rich farmer, and a beautiful servant girl, Veronica, fell in love and wished to marry. Louis’ father, who had already arranged for him to marry a rich landowner’s daughter named Jane, forbade them. With her ordinary looks and unfavorable temperament, this was, according to some linguists, the origination of the term ‘Plain Jane’.

Fearing reprisals from the Louis’ father, the young couple fled to the steep mountains, where they settled and made a life for themselves. Veronica was a talented baker, whilst Louis turned his hand to growing grains. He soon discovered that the stepped slopes of the area now known as Molenberg provided a unique and sheltered microclimate.  This, along with the rich volcanic soil, made it the perfect environ for farming. (See ‘Microclimate’ section for more info.)
With the alpine air and a bountiful diet rich in grain bread, Louis and Veronica gained extraordinary vitality. This, along with a lack of television during that time, meant their family grew rapidly.

Seasons passed in idyllic isolation, until word was passed to some of their old friends living in the valleys below. That spring, other families made the difficult pilgrimage through the mountain pass to the high slopes, before it was cut off during the winter months. These families also settled on the slopes and soon it became a thriving community.

How bread led to independence

As the years passed, shepherds grazing their sheep in the upper highlands returned with loaves of delicious bread, and word spread far and wide as to its origin. The bread was soon highly sought after, becoming a fixture on the dining tables of European nobles.

This was in fact how the area became an independent principality. One of nobles, the Medieval Austrian King Justus Von Engelhardt III (who reined very briefly in the late 8th century), was so taken by the bread and the spring it had put into his step, that his wife Maria breathlessly suggested one morning that he gift the entire remote area of his kingdom to Louis.

In 879 AD (approx.) the proud yet now ageing Louis decreed that the steep slopes on which they lived was to become an independent principality. From that day forth the area has been known by the name of ‘Molenberg.’ Louis named the area after his firstborn daughter, Mollie. An extraordinarily passionate and talented baker, Mollie honed her mother’s unique and delicious recipe for bread, the one we still know and enjoy today. And happily, the very one now baked in Australia.

Rich Baking Tradition

Due to Molenberg’s relative isolation, contact with the outside world over the years has remained sporadic. During WWII, crashed pilots walked out of the mountains, months after disappearing, looking healthier than ever. They told of the Molenbergian’s fine physiques, delicious bread and extraordinary vitality, though their claims were often met with skepticism.

After the war, some of these lost pilots went on to become famous mountain climbers.

The lush, steep slopes of Molenberg are perfect for farming a diverse variety of grain crops. This fortunate geographic accident, combined with its proud baking traditions, ultimately led to the wide selection of Molenberg grain breads now baked today.

As Molenberg has opened up more in the last thirty years or so, it has become THE place for bakers to learn their trade. A baker who has apprenticed in Molenberg is virtually guaranteed a place at any top bakery or kitchen in the world.

Politically, it continues to be neutral, especially in the bakery workplace.

Unique Microclimate

Molenberg is located in a pocket between three large mountains, or the ‘Triplehorn’ as its commonly known. This large rock mass ultimately has a warming effect; sheltering Molenberg from fierce alpine storms and keeping its climate warm and stable.

An ancient volcano threw up the dark, mineral rich soil in which the grain crops grow so prolifically on the steep slopes. The steepness also provides extraordinary soil drainage, enriching it with oxygen.

The temperate microclimate, combined with the Molenbergian’s unique baking expertise, give the bread a deliciously light texture, yet rich in taste.

Angled Living

The average angle on which Molenberg is built is 45 degrees or greater, making it by far the steepest city in the world. How the Molenbergians have adapted to this steepness is truly an amazing thing to witness. We suggest you visit sometime and see for yourself. Unfortunately, obtaining a tourist visa can be very difficult.

Dialect

The language spoken and written is Molenbergian; a unique combination of Swiss and German, yet with a complex vowel and adjective system. English and German are now taught in Molenberg’s schools, however they are proud of their language and fiercely protective of it.

Bread Terminology

There are over 120 words for ‘bread’ in the Molenbergian dialect. All these depend on time of day, context and subtle intonation. Even body language plays a part as to the full meaning of each bread description. While many are impossible to list or translate, sample words include-

 

‘Aed
A ya br,ad
!Breaada
Bra^yahd
baka:fresha
Breada Belicimo ya.
Coutsi bre-ad
Crustie Crustie
Delici bradi,e
Fooya b&ead
Graina breedo
‘Graci breid
oh I-lika mor rolla
Ja bra;d
Ka ka bre^adi
Le lightya grain
!La breadya
Le’ ts ‘roll
Pleasa ! more a
Toasti braid
U wish-a moi breada
Yumo de,lici brad
‘Ze bread.

 

Quick Facts

- With a population of just over some 5,000 there are currently over 524 bakeries in Molenberg, an extraordinary bakery to person ratio.  This is by far the highest in the world, also given the small area.

- When the bakers knock off at 6am, the town bell tolls 6 times. Every person rises quickly at this time to beat the morning rush to the bakeries.

- Motorised vehicles are not banned in Molenberg; they are simply unable to drive up the steep inclines. Three police vehicles and one ambulance are specially modified to have 16 gears, yet still only make it halfway up the slope.

- Molenberg has yet to embrace the Euro. The local currency is the ‘Doughlah’. The currency symbol is- %$

 

- Bread knives are the most popular souvenirs.

- The Molenbergians are keen walkers and outdoor enthusiasts. Hiking is very popular.

- There is a large bronze grain statue in the city centre, symbolizing the famous light grains that make the bread so delicious.

- It is commonly known as ‘The Principality of Vitality.’

Timeline

800 AD (Estimate): Louis & Veronica settle.

879 AD: Independence founded.

1512: The Great Grain Rush.

1585: Yak n’ Bak first played.

1662: Advent of sliced bread (Independently discovered).

1772: Molenball.

1813: Self-leveling mugs

1878: The ‘Goat Horn’ Organ invented. (Utilising goat horns for pipes).

1902: Tour De Molenberg

Today

 

Tour De Molenberg

The ‘Tour De Molenberg’ was an additional stage to the early Tour de France. Although the stage only crossed the foothills of Molenberg, it was abandoned as part of the Tour de France route after the riders found it so steep and difficult that many were unable to continue.

Yak n’ Bak

This popular yearly race is where the strongest men of the village compete to carry a large Yak on their backs. The race route runs all the way from the bottom of Molenberg, to place the Yak in the pen at the very top, with no rest stops allowed.

It is a huge honor to be the winner of this prestigious and grueling race. Women now also compete, but carrying a baby mountain goat in an old hessian bread bag.