FAIL (the browser should render some flash content, not this).
The Swiss Art of Baking

The Consistency of The Swiss Art of Baking

The Swiss Art of Baking is one that prides itself on the use of only the finest ingredients and techniques in the production of all baked goods. Rich tradition and intensive training guides the taste and texture of all products.

The Origin of The Swiss Art of Baking

Each of the twenty six cantons of Switzerland have their own individual specialties that have been historically tailored and crafted to fit the daily needs and lifestyles of the people. The varied landscape of Switzerland in conjunction with the surrounding cultural influences of the French, German and Italian borders provided the foundation for the vast variety of breads and pastries now available.
Bread Facts

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.

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.

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.