OELENBERG ABBEY
Discover our history, current events, the Cistercian Trappist order … The Oelenberg Abbey, a high place of spirituality in Alsace since the 11th century.
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Exceptional flours, homemade noodles with fresh eggs, crispy biscuits and meringues! Find all the Oelenberg products and much more on our website.
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SAS Abbaye d'Oelenberg
☀️ Magnificence ✨🥰
SAS Abbaye d'Oelenberg updated their status.
SAS Abbaye d'Oelenberg
SAS Abbaye d'Oelenberg
SAS Abbaye d'Oelenberg
🧑🚒 Un grand merci au SDIS 68 et aux Sapeurs-Pompiers de Cernay-Wittelsheim qui sont venus tester notre poche de réserve d’eau pompiers🚒 🙏 Merci pour Voir plus
SAS Abbaye d'Oelenberg
🌿 Très belle et Joyeuse Pâques à toutes et tous 🐣
SAS Abbaye d'Oelenberg
🐇 Venez vite profiter des derniers chocolats de Pâques fabriqués avec amour par les sœurs de l’Abbaye d’igny 🍫 ‼️Toute la semaine -30% sur les Voir plus
SAS Abbaye d'Oelenberg
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SAS Abbaye d'Oelenberg
✨✨Merveilleuse journée à l’Abbaye d'Oelenberg Atelier d’écriture narrative 🌳 Incroyable de profondeur et et de connexion à soi, aux autres. Un énorme Merci à Céline Voir plus
Timetable
Reception
Reception: Thursdays from 9.30am to 11.30am – from 2.30pm to 4.30pm
Offices
Office: Sunday morning at 8.30am in the crypt
The crypt is open Monday to Saturday from 8.00 am to 5.30 pm
Shop
Monday:
10.00am to 12.00pm
1.30pm to 6.00pm
Tuesday to Friday:
9am to 12pm
1.30pm to 6pm
Saturday:
From 9am to 12pmFrom
1.30pm to 5pm
Our Lady of Oelenberg Abbey
Notre-Dame d’Oelenberg Abbey is a French Trappist abbey, founded in 1046 and located in Alsace near Mulhouse. At first very prosperous in the 13th century, it was ruined by wars in the 14th century, and then began a long period of instability and decline.
Today, there are 17 employees who look after the abbey and run the workshops that make incredible meringues, homemade pasta, petits fours, cakes and Linz tarts. All made with the abbey’s renowned flour, produced from the abbey’s own wheat crops. Since 2022, rapeseed oil has been cold-pressed in the abbey, and lentils are grown on its grounds.
Baking incredible meringues, making homemade pasta, making small biscuits etc. All this with the abbey’s famous flour, produced with the monks’ own wheat fields!