Zermatt's organic sourdough bakery

Open Daily 8 - 21

our philosophy

The word "Backzeit: is the combination of the words baking and time. Sourdough requires care, it takes time to develop, and it changes over time. While the added time of the fermentation is costly, and working with a wild culture can be unpredictable, the benefits far outweigh the drawbacks.

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We believe that sourdough is one of the best ways to experience bread.

wild fermented bread

Due to the natural fermentation involving wild yeasts and bacteria, your happy belly will steer you away from the sweet, starchy conventional loaves that have locked up our nutrients all these decades.
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While everything should be enjoyed in moderation, this is certainly a bread you can feel good about eating.

our bread for your home

rex original

650 grams

Organic wheat flour, whole rye grains, water and salt

pagnol

325 grams

Organic wheat flour, whole rye grains, water and salt.

energy bread