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.

 

Specialities

ONLY GOOD THINGS STAND THE TIMES

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.

Birnenschnitzbrot, Bäckerei Arnold, Simplon DorfBirnenschnitzbrot, Bäckerei Arnold, Simplon Dorf

Birnenschnitzbrot, Bäckerei Arnold, Simplon Dorf

Pear slice bread

A bread that consists of around 80 percent fruit.

Florentiner © Bäckerei Arnold, Simplon DorfFlorentiner © Bäckerei Arnold, Simplon Dorf

Florentiner © Bäckerei Arnold, Simplon Dorf

Florentines

The favorite specialty of "Bacher Urs".

Ice Cream © Bäckerei Arnold, Simplon DorfIce Cream © Bäckerei Arnold, Simplon Dorf

Ice Cream © Bäckerei Arnold, Simplon Dorf

Homemade ice cream

Homemade ice cream has a long tradition in our house.

Simplon Nusstorte © Bäckerei Arnold, Simplon DorfSimplon Nusstorte © Bäckerei Arnold, Simplon Dorf

Simplon Nusstorte © Bäckerei Arnold, Simplon Dorf

Nut tart

Known as a Grisons specialty, the tart, like the tree nut itself, has its origins in southern climes.

Panettone © Bäckerei Arnold, Simplon DorfPanettone © Bäckerei Arnold, Simplon Dorf

Panettone © Bäckerei Arnold, Simplon Dorf

Panettone

Familiar with sourdough production thanks to his master craftsman's certificate, Amadeo has added the Milanese cake specialty to his range.

Roggenbrot, Bäckerei Arnold, Simplon DorfRoggenbrot, Bäckerei Arnold, Simplon Dorf

Roggenbrot, Bäckerei Arnold, Simplon Dorf

Rye bread

"Perhaps the most original bread in the whole country", the Tages-Anzeiger once wrote. Our sourdough rye bread is made using only pure rye flour, water and salt. Part of the dough from

Simpilär Härzjini © Bäckerei Arnold, Simplon DorfSimpilär Härzjini © Bäckerei Arnold, Simplon Dorf

Simpilär Härzjini © Bäckerei Arnold, Simplon Dorf

Simplon Härzjini

An original recipe by Anton Arnold from the 19th century with a lot of Simplon in taste.

Simpilär Horli © Bäckerei Arnold, Simplon DorfSimpilär Horli © Bäckerei Arnold, Simplon Dorf

Simpilär Horli © Bäckerei Arnold, Simplon Dorf

Simplon Horli

What is often regarded as "Chrüüzli" (Cross) by visitors from abroad has always been known as "Horli" by the locals.