Bake rye bread

Have you always fancied baking authentic Valais rye bread? And did you know that Valais rye bread is registered as a protected designation of origin? So it’s high time to find out more about this Valais delicacy. Rye was once the most important grain crop and bread cereal in the mountain villages in canton Valais. Even today, the large stone oven in the village of Erschmatt is fired up once a year for 12 – 15 hours for communal bread baking. In bygone days, baking bread ensured self-sufficiency; today it is celebrated as a social event. Find out how grain becomes bread, sample the different varieties and even bake your own loaf. This tasty culinary fringe programme for your next seminar in canton Valais is sure to set your mouth watering.