Crédits : Elisabeta Tudor. Pictures: RR
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What happens when a hotel takes bread-making into its own hands? The answer begins at 1 am in our in-house bakery.
Long before the village of Gstaad awakens, our bakery is already in full swing. In the quiet hours before dawn, two dedicated artisan bakers arrive, greeted by the steady hum of ovens and the aroma of fresh dough rising. It’s not just about breakfast pastries: our bakers craft everything from croissants and bagels to the sourdough loaves served in our restaurants and for the cheese trolley, as well as other breads for room service. The work here is a blend of tradition and precision. Dough prepared the night before is now ready to be transformed. The bakers move with skill and routine, bringing a personal touch to each item. There’s a science to creating the perfect bread roll or bagel, but it’s the artistry of the bakers that makes every creation special. Small batches ensure freshness, and nothing is wasted.
As Executive Chef Martin Göschel explains, “The bakers start very early, around 1 or 2 am, and usually finish by 10 or 11 am. What they produce is incredible: crunchy, flavourful bread made with sourdough, using very little to no yeast. The dough takes two or three days to ferment naturally, which is a long but rewarding process.”
The morning’s rhythm unfolds like clockwork. “We also make our own puff pastry, including croissants, or gipfeli as we call them in Switzerland. They’re soft yet crunchy, and just perfect,” Chef Göschel adds. Croissants are delicately layered with butter and shaped into crescents, while bagels are boiled and baked to perfection. Alongside these, muffins and scones, made with seasonal ingredients, are prepared. But the bakers aren’t just focused on breakfast — rolls for The Alpina Lounge, large sourdough loaves for Monti, and other breads are crafted with equal care for lunch and dinner.
What sets our bakery apart is its seamless adaptation to the hotel’s needs. Each day’s production is tailored to the number of guests, aligning with our low-waste philosophy. By baking only what’s required, we reduce excess while guaranteeing freshness. Whether it’s a warm brötchen or a buttery gipfeli, our approach balances mindfulness with uncompromising quality.
By the time the hotel begins to stir, the bakery’s output is cooling on racks: loaves of bread, golden croissants, and trays of various puff pastries waiting to be served. Our team has been in motion for hours, crafting each morning with care and ensuring every bite reflects our dedication to quality and thoughtful choices.
To reach the reception, ask the concierge or make a reservation click on the bell!
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