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.
An original recipe by Anton Arnold from the 19th century with a lot of Simplon in taste.
As with the rye bread, only the most necessary, but wherever possible, local ingredients are used for the Simplon Härzjini (hearts): Butter from the village dairy, eggs from the ADAM poultry farm, sugar and flour.
A little treat with coffee, tea or dessert. In addition to the larger original form, the Simplon Härzjini have also been available in confectionary form for a few years.
© Bäckerei Arnold 
