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1620 Bäckerei Altdorf

We produce Sourdough Breads, Viennoiserie and Pizza al Taglio Romana. We use the best ancient wheat flours from Switzerland.

Our flours come from Ferme Arc-en-Ciel in the Jura Vaudois.

We only use Mother Yeast fermentation techniques, that are slow and controlled.

This allows us to produce a product that is better assimilated by our body.

All our grains are cultivated in Biodynamic practices and milled with an Astrie Mill with stones. This gives us a flour that is full of vitamins and minerals, producing a bread that is alive and that has a much longer shelf-life (up to 1 week).

Our Bread, Pizza’s and Viennoiserie are therefore all:

100% Natural
100% Digestible
100% Nutritious (High in Minerals and Vitamins)

Our Breads

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Ancient Wheat Bread

Mix of different Triticum varietals: Bofflens, Vaulion, Probus, Blanc du Jura, Rouge du Jura, Blanchut, Rousselin et Vuiteboeuf.

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Spelt Bread

Spelt (Triticum Spelta) was known and cultivated in ancient Egypt. Spelt flour was the basis of the diet of Latin populations, greatly cultivated in Western Europe until the 11th century (alongside with barley) and mainly used for making bread.

 

The variety we use is Oberkulmer Rotkorn, cultivated since the Middle Ages and recommended by Saint Hildegard.

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Einkorn Bread

Einkorn or small spelt (Triticum monococcum) is the first cereal domesticated by humans, around -7500 in Mesopotamia, along with starch. Einkorn is low in gluten (around 7%) and contains all eight essential amino acids.

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Emmer Wheat Bread

Starch (Triticum turgidum subsp. Dicoccon) is, along with einkorn, the oldest cereal domesticated by humans, around -7500, in the Middle-East. It was widely cultivated in antiquity.

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Rye Bread

Rye (Secale cereale) is very popular in Eastern Europe and is part of the basic diet. It can withstand the cold better than other grains and grows in poor soil.