Artisanal baked goods, pâtisserie and catering services from the central production facility in Sembrancher for 11 branches in Valais
Boulangerie Michellod SA
Sembrancher · Sion (Champsec) · Champéry · Monthey · Saint-Maurice · Fully · Martigny (Le Caprice) · Martigny (Quartz Center) · Martigny-Ville · Orsières · Le Châble · VerbierNew on Amplifa
About Boulangerie Michellod
Boulangerie Michellod SA is a craft bakery business for bread, pâtisserie, viennoiserie and catering services, founded in 1949 by Armand and Anita Michellod in Verbier. Production takes place in the central production facility in Sembrancher, built in 2008, which supplies the eleven branches in Lower Valais, the Chablais region and the holiday resorts. Of the roughly 130 employees, almost half work in production. The breads are made with the company's own sourdough culture started the previous day, long fermentation and a measured use of yeast; the rye used comes exclusively from Valais, and other raw materials predominantly from the canton and Switzerland. The offering includes bread (including the signature loaf Clovis), pastries, cakes and personalised desserts, as well as a catering service with buffets, aperitifs, service staff and rental of tableware and furniture. Seven locations have a tea room; in Monthey the company operates the Boulangerie Tea-Room L'Escale.
- Site
- Sembrancher
- Processes
- Catering (aperitif, cold/hot buffet, aperitif dinner), Desserts and personalised cakes (number/letter cakes, photo cakes), Service staff, tableware and furniture (rental), Beverage service (wine, hot drinks), Tea room (7 locations), Delivery under conditions
- Materials
- Sourdough (levain maison), Valais rye (seigle valaisan), Valais and Swiss raw materials
- Certificates
- HACCP hygiene standards
- Founded
- 1949
- Employees
- 130
- Industries
- Bakery/Confectionery, Gastronomy/Tea room, Events/Catering (weddings, christenings, aperitifs), Gastronomy
- 01
Procurement of Valais and Swiss raw materials
- 02
Sourdough management (starter prepared the previous day)
- 03
Kneading, shaping and long fermentation
- 04
Baking at the central production facility in Sembrancher
- 05
Finishing of pâtisserie, cakes and catering products
- 06
Supply of the 11 branches and tea rooms
- 07
Sales as well as catering service at events
Raw materials and production methods
Sourdough (levain maison)
Own culture, started the previous day, with long fermentation for an open crumb and crispy crust.
Valais rye (seigle valaisan)
Exclusively from the canton of Valais, also for products without AOP certification.
Valais and Swiss raw materials
Meat and cheese products from regional producers, dairy products and flour from Valais and other regions of Switzerland.
Products
Inside the production
Industries
Additional services
Reference customers
Quality
The products are manufactured in accordance with hygiene regulations (HACCP) and internal standards; daily monitoring of production is the responsibility of the qualified production team. Production is deliberately carried out by hand, not industrially.
| Evidence | Sembrancher |
|---|---|
| HACCP hygiene standards |
History
- 1949
Armand and Anita Michellod open the bakery in the old village of Verbier.
- 1979
Gérard Michellod takes over his parents' business.
- 1986
Didier Michellod (3rd generation) begins his apprenticeship and later earns the federal master craftsman diploma (Maîtrise fédérale).
- 1999
Takeover of a branch in Le Châble.
- 2008
After opening the 5th branch in Martigny, construction of the production site in Sembrancher.
- 2013
Opening of the 10th branch: takeover of the Boulangerie Tea-Room L'Escale in Monthey.