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.



Simplon Härzjini

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© Bäckerei Arnold

© Bäckerei Arnold