Vinschger Paarl with apple strudel, straight from the wood oven
Two flat rye rolls joined at the hip, baked in pairs since the monastery bakers of Marienberg worked out that a shared edge keeps the crumb moist. At Laas they still fire the oven with larch and still fold in fennel, caraway and blue fenugreek — the smell reaches the cycle path a hundred metres before the door does. Come before eleven for the Paarl; come after two for strudel made from the orchards you have been riding through all morning.
Racks right by the terrace and they refilled all four of our bottles without being asked.
Fast service, we were back on the road in twenty minutes.
Nobody blinked at four people in lycra. Portions sized for riders.
Charged the battery over lunch, no charge for it.