Traditional Breads of the Val d'Hérens

The importance of rye bread in the daily diet of the people of Valais is documented in writings dating back as early as 1209.

Rye is the cereal best suited to the Valais climate and can be cultivated at altitudes of up to 2,200 m. The inhabitants of the villages baked bread only two or three times a year, as rye bread is renowned for its exceptional keeping qualities. It was traditionally baked in the village's communal stone oven.

Over time, other cereals became more common in bread-making, and rye bread came to be regarded as the bread of the poor until the 1990s. Today, Valais AOC rye bread, crafted by local artisan bakers, helps preserve rye cultivation in Valais and, in doing so, protects the region's landscapes. It forms a valuable link between consumers, artisan bakers and farmers.

The artisan bakers of our villages welcome you to their shops and offer a wide variety of delicious specialities!