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.
Traditional bread baking in the Val d'Hérens
Rye bread baking takes place in several villages in Val d’Hérens: in Nax, where the village oven, built in 1912, has fortunately survived as a witness of the past, and in Mase, with its Wheat and Bread Confraternity (Confrérie du Blé et du Pain). In the mill, where the bread is made, you can also observe an undershot wheel.
The baking begins at 7:30 am and the bread goes on sale at 11:30 am. Those who wish to buy bread are requested to pre-order the desired quantity by the Wednesday evening before the baking.