From our land.
With our own hands.

Work is an essential part of a monk’s spiritual life.
Its purpose is not only to support the community financially, but also to nurture human and spiritual growth.

The saying “ora et labora”, which traditionally describes monastic life, closely links work with prayer: work can be a place of communion with God and participation in his creative work.
Silence and immersion in nature encourage this recollection.

The community’s work usually takes place within the monastery grounds and is organised into a number of areas of production that are relatively straightforward to manage.

Agriculture is the most important of these. Alongside caring for the garden and woodland to make them welcoming and pleasant, this involves restoring and reclaiming old terraces and growing berries and other fruit.

Given the monastery’s location at 730 metres above sea level and the characteristics of the soil, we grow blueberries, blackberries, blackcurrants, whitecurrants and redcurrants, as well as apples, pears, plums, peaches, quinces, medlars, rhubarb and other produce.

In our workshop, some of the brothers turn this fruit into jam, which is sold to support the community.

Made with seasonal fruit, much of it grown in our monastery’s fields and some bought from trusted suppliers, our jams and marmalades offer a wide range of choices.

With 40 products in the range, there is something for every taste: from familiar favourites to unusual combinations with new and unexpected flavours, and rediscovered tastes that recall a now-forgotten past.

We carefully check the quality of the fruit, use no pectin and add only the minimum amount of sugar needed to meet the legal threshold. This gives us confidence in the high quality of our products: true fruit concentrates, as the high fruit-content figures on the labels show. These wholesome preparations retain the full flavour of the original ingredients.

Our sweet range also includes cream spreads, created for those with a sweet tooth and made with wholesome, flavourful ingredients: milk, butter, cocoa, hazelnuts, walnuts and chestnuts. These are true confectionery creations, made to quality recipes without skimping on the proportion of ingredients, even the most expensive ones.

Especially popular with children, our spreads also delight adults: delicious on their own or spread on bread, they can make many sweet recipes special.

The monastery also produces a savoury range: sauces and stock concentrates made with carefully selected natural ingredients to add flavour to many dishes. Our stock concentrates, in particular, are a high-quality alternative to ordinary stock cubes.

They are true concentrates of meat, vegetables and aromatic herbs, with no glutamate, yeast extract or other flavour enhancers. Only the minimum amount of iodised salt needed to preserve the product is used.

Are jams and spreads only for bread and rusks? Visit our online shop and discover all the ways you can use our products in the kitchen.

We have recently begun producing spirits, adding to our range of products.

After several years of study, we started making cask-aged apple brandy: a refined spirit that combines the smoothness and aromas of fruit spirits with the body and complexity of cask-aged grappa.

For those who prefer simpler, fresher flavours, there is young apple brandy. It retains the aromas of the apple and is best enjoyed chilled or over ice cream.

When the harvests from our orchards allow, we will begin making other fruit spirits. There is also a range of flavoured grappas for those who prefer more traditional tastes.

Old recipes and new experiments allow us to offer distinctive products with authentic ingredients and flavours.