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.
Our panettoni have their roots in Ticino and are traditionally made from sweetened wheat sourdough during the Christmas season.
The sourdough starter for our panettone was created decades ago in Ticino and found its way from mentor to mentor, from Ticino via Sion (VS) to our bakery. Through his master's examination (2005), Amadeo familiarized himself with sourdough baking and added the Milanese cake specialty to our range.
A lot of skill and patience is required to make the panettone light, airy, and tender. The sweetened wheat sourdough serves as a natural leavening agent. The production process takes around three days. The Simplon Panettone is refined with chocolate chips or candied fruit.
Panettone © Bäckerei Arnold, Simplon Dorf
