What you’ll find
What Bäckerei Fuchs is known for
You smell it before you see the window: butter, yeast, and the particular warmth of a room that has been baking since 1965. Four counters. One family. More than sixty years. Bergführerbrot — mountain-guide bread — won the Bakery Trophy in 2010 as the best bakery product in Switzerland. It is the loaf the hotels and the fondue pots ask for. Matterhörnli are the chocolate peaks filled one by one by hand: gianduja and nougat inside milk couverture, or a winter version in dark Maracaibo with liqueur. Walliser rye under.