Bäckerei Fuchs – 60 years of Zermatt baking tradition

The first bakery was modest, located in a basement and rather improvised. On the ground floor, there was a small café with a shop. A clear favourite soon emerged: the Sachertorte. In the early years, it became the top-seller. Back then, the ski slope led right into the village – and instead of après-ski, people opted for coffee and cake at Fuchs. A small touch of luxury after a day in the snow.

Of course, the beginning wasn’t easy: flour and other ingredients had to be transported into the village with great effort, hotel deliveries were made by sled, and the snowy winters posed real challenges. At that time, there were several bakeries in the village, and competition was fierce.

Growth with heart and craftsmanship

What began as a small bakery has, over the decades, grown into a business that now runs four locations in the village – two of them with their own cafés. Time and again, the family has dared to try new things – such as a pop-up bakery in Winkelmatten for two winters or a small hut on the Riffelberg during the pandemic, when the restaurants there were closed.

Today, the range includes around 130 different products, from crusty bread and fine patisserie to chocolate and regionally inspired specialities. Customised products are also produced for hotels and restaurants. Whether special burger buns for a gourmet restaurant or a customer request for an olive bread in an elongated shape: the Fuchs team is happy to respond to such ideas. In total, there are around 180 different creations that find their way from the bakery to the guests.

Growth with heart and craftsmanship

What began as a small bakery has, over the decades, grown into a business that now runs four locations in the village – two of them with their own cafés. Time and again, the family has dared to try new things – such as a pop-up bakery in Winkelmatten for two winters or a small hut on the Riffelberg during the pandemic, when the restaurants there were closed.

Today, the assortment includes around 130 different products – from crusty bread and delicate pastries to chocolate and regionally inspired specialities. For hotels and restaurants, the bakery also creates custom-made products. Whether it’s special burger buns for a gourmet restaurant or a customer request for a long-shaped olive bread – the Fuchs team welcomes such ideas with enthusiasm. In total, nearly 180 different creations make their way from the bakery to the guests.

Specialities with Zermatt character

The family is especially proud of products that are closely tied to Zermatt. The Matterhörnli is a tribute to the iconic mountain, and the Bergführerbrot was awarded the Bakery Trophy in 2010 as the best bakery product in Switzerland.

Many seasonal specialities are also deeply rooted in the region. In summer, there's rhubarb tart made with Zermatt-grown rhubarb, or Arvenglace made with ingredients from the surrounding forests. A new addition to the range is the Genepi cake, for which Philipp Fuchs himself collects wormwood and stone pine in the mountains.

"Machines can support us," says managing director Philipp Fuchs, "but every product lives through the craftsmanship and passion of our team." It's exactly this personal dedication that makes the difference – and you can taste it.

Close – to locals and guests

Bäckerei Fuchs is more than just a shop – it’s a part of the Zermatt lifestyle. For many locals, it’s a natural part of everyday life. The FIP card offers loyalty benefits, the Agatha bread is gifted to the community, and school classes visit the bakery to mould chocolate Easter bunnies. The bakery also works closely with hotel directors and head chefs, who rely on fresh, regional quality – and are willing to pay more for it than for industrial goods. This personal exchange, says Philipp Fuchs, is a key pillar of their success.

In the bakery’s cafés, guests from all over the world meet. The concept is intentionally different from traditional restaurants: here you’ll find honest, homemade dishes – from spinach quiche and Cholera to soup served in bread. Regionality always comes first.

Tradition meets trends

As traditional as Bäckerei Fuchs may be, it stays curious about new developments. Today, about half of the sandwiches are vegetarian, matcha lattes with Oatly are served in the café, and even a "Matterhörnli Dubai Style" has made its way into the assortment. Not every trend takes hold, but trying things out is part of the journey.

A real highlight was the Bakery Rave – a party with DJs and a bar held right in the shop, which was a big hit among young locals. For the 60th anniversary this December, the family is planning another event – this time right in the bakery, where it all began.

Bread that connects

Whether it's the crunchy mountaineer's bread, the sweet Matterhörnli, or a slice of Sachertorte reminiscent of the early days – the products of Bäckerei Fuchs are far more than just baked goods. They are ambassadors of a family story, expressions of passion, and a piece of Zermatt culture. A taste of home to take with you – and a place where, for 60 years, it's been clear: here, baking comes from the heart.