News

Tradition meets innovation – in conversation with GMSA

For our breads, we use high-quality AOP rye flour from Valais – produced by our long-standing partner, Groupe Minoteries SA (GMSA). The mill has moved to i...

No leftovers – our contribution to food waste

Bread is too valuable to throw away Every day, we bake fresh bread with great care and dedication – but not every loaf finds its own...

A look into the night – the new bread newspaper is here

Behind the scenes: Our bakery at night By daybreak, our breads are already on their way to the shelves. What happens overnight—from starting ...

Rwanda – a country full of surprises and challenges

Franz Schwegler, a former hotelier at a four-star superior hotel in Zermatt, was one of the first senior experts to arrive in Rwanda after the opening of t...

Fuchs Bakery's commitment in Rwanda

Supporting the Sangira project As a bakery deeply rooted in traditional craftsmanship, supporting the baking profession is particularly important to us....

The way to a person's heart is through their stomach: Our Valentine's Day specialties

On February 14 It's all about love – and we at Bäckerei Fuchs want to help make your Valentine's Day extra special. With a love of craftsmanship and fresh ...

Berlin Festival at the Fuchs Bakery

From January 18th to February 28th, 2025, we'll be celebrating with our unique Berlin festival! The fifth season is the perfect opportunity for us to prese...

Bread Newspaper 26

We are delighted to present you the latest issue of the Bread Newspaper No. 26! This issue is all about commitment and tradition. With exciting stories and...

Preview of the new patisserie range from Bäckerei Fuchs

The Fuchs Bakery never stands still when it comes to innovation and quality. Looking ahead, we plan to expand our patisserie range with a number of e...

Génépi: The green gold of the Alps

"Over 1000 meters of altitude on the mountain bike, far away from the cable cars, I find the wild rue. Hand-picking these herbs is my meditation, a balance...