Embrace and Adopt our Bread Culture

Bread is traditionally a very local affair in Switzerland. The shapes and styles depend partly on taste, partly on tradition and partly on local conditions dictating the type of cereal that can be grown.

Swiss Germans tend to prefer their bread darker and saltier than their French and Italian speaking neighbours, for example. But many local breads have now spilled far beyond their original regions and can be found anywhere in the country.

Bread is the one food that can traverse most cultures, being a staple item on every table.

As such an inexpensive product it holds a strong nutritional value for the dollar, with so many varieties and blends it should to this day, remain a valuable part of our balanced diet.

Did you know?

The oldest known loaf in Switzerland dates back to about 3530 BC, earlier than any other in Europe. It was found in Twann on Lake Biel.

The Swiss made a breakthrough in flour production in the 19th century, when they invented the roller mill to replace stone grinding.

Our Core Values

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