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.
What is often regarded as "Chrüüzli" (Cross) by visitors from abroad has always been known as "Horli" by the locals.
The Simplon Horli was also made by the first generation of the Arnold family of bakers. It is made of half-white bread dough and forms a cross from two strands. "Us Horli", as the local say. The unique pastry with its crispy nature is produced daily.
© Bäckerei Arnold 
