Learn More about us, why we do what we do and why we do it our way.

What we Stay for

  • Quality for better Health

    Over the years, producers around the globe found ways to reduce costs by saving time and ‘quality’’.

    This is not different in Canada and in the baking industry. However, replacing more expensive ingredients with cheaper replacements might not been tasted and realized by every client, but can have extreme impact on your long term health.

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  • Reducing Food waste

    Every day in Canada we waste 750’000 loaves of bread!
    (quote source: wrwcanada)

    A whopping 58% of all food produced each year in Canada - 35.5 million tonnes - is lost or wasted”
    (quote source: wrwcanada)

    What we do against it

  • Doing our part for a better climate

    In Switzerland, we like fresh food and especially fresh bread. Every day.

    We found a way around the crazy delivery schedules of 3 to 4 times a week to guarantee the freshness. We deliver multiple places once a week and some even bi-weekly. This reduces our driving and conserves the environment.

    Understand the impact

  • From Local to Local

    Buying local and selling local sounds almost old fashion and many people are laughing about it.

    “ I can get it cheaper online or in one of the large supermarkets - this is much easier.’

    Well, the last couple years learned most of us different. We got to depended on deliveries from foreign countries or even across the country.

    Our thoughts about buying local

  • Reduce Plastic and more

    Paper bags instead plastic bags for our bread and much more. We put a few thoughts into our distribution and sales to make sure we can recycle as much as possible and reduce our garbage.

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  • Quality is Taste

    We’re passionate in what we do and we do not stop until we have the perfect product.

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QUALITY FOR A BETTER HEALTH

‘I feel as good as I eat”

We deeply believe in the connection between what you eat and how you feel. We therefore do not work with any add-on’s in our goods and try to use the original, “real” products, like butter in our products. Many industrial bakeries are forced to use products you actually don’t like to have in your food. On one hand to reduce their costs and on the other hand because their full automatic processes are requiring special add-on’s.

Let’s take the croissant as an sample:

Third party croissant:

Ingredients: Enriched Wheat Flour, Water, Butter, Sugar, Liquid Whole Egg, Yeast, Milk Powder, Salt, Gum Arabic, Amylase, Sodium Stearoyl-2-lactylate, Malted Barley Flour, Dextrose, Ascorbic Acid.

Our Croissant ingredients: Wheat Flour, Water, butter, Whole Egg, Yeast, Salt.

Gum Arabic

Amylase

Sodium Stearoyl-2-lactylate (E481) is a Flour treatment stabilizer, emulsifier to make it able to retain shape after going through the machinery,
Europe saying: The European Food Safety Authority (EFSA) has determined that some population groups have a high risk of consuming too much E481 - Sodium stearoyl-2-lactylate.
https://nz.openfoodfacts.org/additive/en:e481-sodium-stearoyl-2-lactylate

This is USA saying: The FDA has deemed sodium stearoyl lactylate safe for use as a food additive, and Whole Foods has deemed the ingredient acceptable in its body care quality standards.