Pear slice bread
A BREAD THAT CONSISTS OF AROUND 80 PERCENT FRUIT.
We are proud that our "Original Rye Bread from the Valais" is supported by Slow Food as a Presidio. The Slow Food Presidi are Slow Food projects to protect small quality productions that preserve traditional food crafts.
ONLY GOOD THINGS STAND THE TEST OF TIME
One recipe has accompanied the Arnold family of bakers from the very beginning: The sourdough rye bread. The range includes other specialities based on traditional recipes, such as Simpilär Härzini or Simipilär Horlini. The Christmas season is sweetened with panettone, the Easter season with bunnies made of the finest chocolate and the summer with delicious ice cream - all homemade, of course.
A BREAD THAT CONSISTS OF AROUND 80 PERCENT FRUIT.
FLORENTINES ARE SENIOR CHEF URS' FAVOURITE SPECIALITY.
HOMEMADE ICE CREAM HAS A LONG TRADITION IN OUR HOUSE.
KNOWN AS A SPECIALITY FROM THE CANTON OF GRAUBÜNDEN, THE NUT TART, LIKE THE TREE WALNUT ITSELF, HAS ITS ORIGINS IN SOUTHERN CLIMES.
FAMILIAR WITH SOURDOUGH THANKS TO HIS MASTER'S DEGREE, MANAGER AMADEO HAS ADDED THE MILANESE CAKE SPECIALITY TO HIS RANGE.
"PERHAPS THE MOST ORIGINAL BREAD IN THE WHOLE COUNTRY", THE TAGES-ANZEIGER ONCE WROTE. OUR RYE BREAD FROM SOURDOUGH IS MADE ONLY FROM PURE RYE FLOUR, WATER AND SALT. PART OF THE DOUGH…
© Bäckerei Arnold AN ORIGINAL RECIPE BY ANTON ARNOLD FROM THE 19TH CENTURY WITH A LOT OF SIMPLON IN THE TASTE.
© Bäckerei Arnold WHAT IS OFTEN REGARDED AS CROSS BY FOREIGN GUESTS HAS ALWAYS BEEN KNOWN AS "HORLI" BY THE LOCALS.