Artisan bakery, confectionery and confiserie in Zermatt with its own bakehouse, specialising in bread, pastries and chocolate
Bäckerei Fuchs AG
Zermatt: Bakehouse Spissstrasse 99 · Café & Shop Bahnhofstrasse 28 · Café & Shop Getwingstrasse 24 · Shop Bahnhofstrasse 72 · Village Bakery Kirchstrasse 46New on Amplifa
About Bäckerei Fuchs
Bäckerei Fuchs AG is a family bakery in Zermatt founded in 1965. In its own bakehouse at Spissstrasse 99, breads, pastries, patisserie products and handmade confiserie are produced daily – including the famous Matterhörnli, a hand-shaped praline in the form of the Matterhorn, made from Swiss milk chocolate, hazelnut cream and nougat crunch. Production takes place entirely in Zermatt according to artisan principles: sourdoughs with long dough resting times, proprietary recipes for every product and a deliberate renunciation of industrial mass production. Regional ingredients are used, such as Valais rye (including for Valais Rye Bread AOP), spelt, Swiss butter and chocolate as well as nuts and dried fruits. The four sales outlets in the village – two cafés with shops, a shop on Bahnhofstrasse and a village bakery on Kirchstrasse – are supplied daily directly from the bakehouse; fresh-baked goods are delivered by electric vehicle. The range also includes personalised cakes, praline workshops, an online shop with delivery within Switzerland and the holiday chalet Fantasia.
- Site
- Zermatt
- Processes
- Bread baking (own bakehouse, artisanal production), Sourdough management (long dough resting, artisanal dough handling), Praline/confiserie production (hand-shaped and packaged, hand-cast), Patisserie/cake production (including personalised cakes), Fresh-baked goods (oven-warm breads, croissants and pastries daily), Matterhörnli workshops (praline making as an experience), Café/Bistro (breakfast, salads, quiches, cakes), Personalised cakes
- Materials
- Rye (Valais Rye Bread AOP), Spelt, Swiss chocolate / milk chocolate, Nuts (hazelnuts), Dried fruits (pears, Valais apples), Swiss butter, Flour, Valais rye
- Certificates
- ISO 9001
- Founded
- 1965
- Industries
- Bakery/Patisserie/Confiserie, Tourism/Gastronomy, Retail
- 01
Sourdough management with long dough resting times
- 02
Artisan dough processing and shaping
- 03
Baking in the company's own bakehouse in Zermatt
- 04
Handmade production of confiserie and pralines
- 05
Daily supply of the four branches from the bakehouse
- 06
Sales in branches, cafés and online shop (Switzerland)
Ingredients & Craftsmanship
Valais rye
Key ingredient for rye breads, mountain guide bread and rye nut chips; shapes flavour and shelf life.
Spelt
Used for breads and pastries.
Swiss chocolate / milk chocolate
Basis of the confiserie such as Matterhörnli, chocolate bars and fresh chocolate.
Nuts (hazelnuts)
Used in pralines, cakes and specialities such as the pear bread.
Dried fruits (Valais apples, pears)
Characterise, among others, the mountain guide bread with 33 % fresh Valais apples and the pear bread.
Swiss butter
Used for pastries and patisserie products.
Flour
High-quality flour as the basis of the baked goods.
Locations
Zermatt – Bakehouse (Spissstrasse 99)
CHBakehouse and headquarters, entire production
- Materials
- Rye, spelt, Swiss butter, chocolate, nuts, dried fruits
Zermatt – Bahnhofstrasse 28
CHCafé & shop with integrated bakery
Zermatt – Getwingstrasse 24
CHCafé & shop with terrace
Zermatt – Bahnhofstrasse 72
CHShop
Zermatt – Kirchstrasse 46
CHShop / village bakery in the old quarter
Specialities
Inside the production
Industries
Processes & technical limits
| Processes | Tolerance | Max. part | Weight | Lot size | Materials |
|---|---|---|---|---|---|
| Bread baking (own bakehouse, artisanal production) | – | – | – | – | Rye, Spelt, Flour, Swiss butter |
| Sourdough management (long dough resting, artisanal dough handling) | – | – | – | – | Rye |
| Praline/confiserie production (hand-shaped and packaged, hand-cast) | – | – | – | – | Milk chocolate, Hazelnut cream, Nougat |
| Patisserie/cake production (including personalised cakes) | – | – | – | – | Chocolate, Nuts, Fruits |
| Fresh-baked goods (oven-warm breads, croissants and pastries daily) | – | – | – | – | regional ingredients |
| Matterhörnli workshops (praline making as an experience) | – | – | – | – | Chocolate |
Additional services
Reference customers
Quality
All production takes place in Zermatt; every product follows its own recipe and is made artisanally with long dough resting times. Quality comes before quantity, and every speciality is made and checked with care.
| Evidence | Zermatt |
|---|---|
| ISO 9001 |
History
- 1965
Founding or beginning of the bakery in Zermatt as a small family business; today a modern artisanal business with its own bakehouse and four locations
- 2010
The Bergführerbrot (mountain guide bread) wins the award for “The best bakery product in Switzerland”