Heidi Forchemer Email and Phone Number

This lovely local bakery is a recent acquisition for us and it has been a lot of fun to freshen it up and enhance its already abundant charms. I work with my daughter Allie to operate it, and her ideas and talents have been put to good use here. We make excellent espresso by Caffé Mela as well as famous soft baked cookies, scones, cinnamon rolls, quiche and other light breakfast and lunch items. Of course, gingerbread houses and ginger cookies are a main focus!

I operate a small Haflinger horse farm where we ride and drive modern Haflinger horses in the local parades and around the area. I have one particularly lovely 10-year-old mare for sale who would be well-suited to competition disciplines.

Small horse farm featuring Haflinger horses. I ride and drive, usually appearing in local parades with our farm style wagon. My husband Jay is a big help, and the horses are wonderful.

I started with the restaurant when my father, David Forchemer, opened it in 1989, and worked with my sister Christina until 1995. At that time, our father retired and handed the business over to me after Christina and I had managed it together for some time. She went on to open Café Mozart at that time.It has been a glorious adventure these many years, and the best part of it is building relationships with both the staff and the guests, as well as the creative side of developing the… Show more I started with the restaurant when my father, David Forchemer, opened it in 1989, and worked with my sister Christina until 1995. At that time, our father retired and handed the business over to me after Christina and I had managed it together for some time. She went on to open Café Mozart at that time.It has been a glorious adventure these many years, and the best part of it is building relationships with both the staff and the guests, as well as the creative side of developing the menu and experimenting with new recipes. In collaboration with our chef, Anita Hamilton, it has been my passion to explore the world of Bavarian cooking as well as the region itself.Even though I started in the restaurant business in 1981, I would never have imagined that my career would remain in this area. I have found that my talents and abilities are well-suited to this industry, however, and the sense of fulfillment that I feel has been a major blessing. My goal at "the Keller" is always to make the guests feel at home and as if they are actually in Bavaria. After over 25 years and countless positive comments, I believe that we have been successful in this mission! Show less