Bread Newspaper Issue 23
The new bread magazine has been available again in all our stores since the beginning of June. Come by and browse through the exciting topics in the new issue while enjoying our delicious specialties.
This time, we explore how our tradition meets digitalization and what impact this has on our craft. We were able to entice Olivier Mounir from Cave du Rhodan – Swiss Winery of the Year – to participate in this extensive interview. He answered our questions and provided interesting insights into the life of a winemaker, which, like that of a baker, is intertwined with many traditions and craftsmanship. Learn how tradition can also benefit from digitalization but still cannot function without craftsmanship in the new Bread Magazine.
Next, we'll introduce our Findler bread. A bread steeped in tradition, made with only natural ingredients and consisting of fine rye sourdough. All according to an ancient recipe, with spices from Europe's highest alpine garden on the Gornergrat.
In keeping with this, you can now participate in our new competition. Our partner, Gornergrat Bahn, which is celebrating its 125th anniversary this year, is giving away a voucher worth CHF 800.
So go ahead, seize your chance and solve the number puzzle.
