Handmade traditional hats are worn today for many occasions. The hat is part of the traditional costume and is therefore an expression of identity, for example in traditional folklore groups. Viewed individually, it is what makes traditional costume a complete outfit.
“A hat doesn’t go on your head alone.” Doris Gollé-Leidreiter, daughter of the late hatmaker Gottfried Schätz, is not only a virtuoso at making hats, but also at advising customers on what they need. In contrast to shoes, the hat sits above the face and thus makes an enormous impression on others. So it is a blessing to have Doris Gollé or her daughter Marietta opposite in conversation.
Whether loden, velour or straw is used also depends on the use of the hat. If it is really to be used as an everyday hat, loden is recommended, while velour with a matt sheen is somewhat finer. The main thing is to wear the hat: hat newcomers only get used to it by wearing it permanently. Doris Gollé will explain this to you – in the small hat store with attached workshop in Rosenstraße in Tegernsee.
JOURNAL. What you might want to know…
Doing something by hand can change a lot. Buying something handmade out of conviction can do the same. It changes – or has already changed – the way we think. Especially when it comes to our food. What do we buy? Who made it? What can we perhaps grow ourselves? How do our actions and decisions change, first ourselves, then our purchases, then the landscape?
Every sourdough – that culture of lactic acid bacteria and yeast in a mixture of flour and water – is unique, like a fingerprint, because in every region there are individual bacteria in the air that give each loaf its very own flavour. One person who knows more about the infinite variety of sourdough cultures than most – whose culture is culture, so to speak – is the Belgian Karl De Smedt, keeper and archivist of Europe’s only sourdough library.
It’s virtually impossible to miss Julius Brantner Brothandwerk if you’re a fan of baked goods and find yourself in Munich. The charming Swabian baker has recently opened his second location, the first being such a success. With his team working transparently behind large glass windows, Julius strives to make “honest and trustworthy handling of all ingredients and processes accessible,” he says. Unsurprisingly, locals and tourists flock to the shopfront to sample their aromatic bread and delectable treats.
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Martin Schönleitner is one of 17 fishermen at Lake Chiemsee. Together with wife Verena Stephan they both run Chiemseefischerei Stephan, a family business for 400 years. Their ancestors had started their venture at Lake Constance. For three generations (at the present site) the Stepahn family lives and fishes at Lake Chiemsee, Prien am Chiemsee to be precise.
The tailor-made suit is still considered the highest-quality and most individual version of the garment. German men’s tailors work in the awareness of covering a particularly wide range of the demands their profession places on them.
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