Baking rye bread
Rye has been harvested in the Valais for centuries. The conditions here are highly favourable: mountainous terrain, high elevation and extreme temperatures. The Valaisians turn their rye into delicious bread. In former times Valais villagers fired their communal ovens two or three times per year. So they needed to develop a type of bread that would last for several months: the incomparable Valais rye bread. The true secrets of the bread are revealed only to those who bake it themselves under the guidance of a master baker.
Rye bread baking in Le Cotterg
Several medieval baking ovens have survived over the centuries, and are routinely fired up for popular festivals. The particularly well-preserved Le Cotterg baking oven is regularly used to bake rye bread, creating a cheerful and nostalgic atmosphere.
In the summer you can learn how to bake rye bread at the Le Cotterg oven.