Our Bread

Daily loaves shaped by hand and baked in our Arbon ovens — from Sunday Züpfe to dense rye for the week ahead.

Daily Bake

Loaves Worth the Walk

We use Swiss and regional flours, natural starters, and long resting times. Bread arrives at the counter still warm on busy mornings; by afternoon you will find the day's second bake of baguettes and rolls.

All prices in CHF. Availability varies — call ahead for large orders or holiday bakes.

  • Swiss Züpfe — braided Sunday breadfrom 4.80
  • Country Sourdough — 48-hour fermentationfrom 6.50
  • Thurgau Rye — dense, malty, keeps wellfrom 5.20
  • Five-Seed Loaf — sunflower, linseed, sesamefrom 5.80
  • Baguette3.20
  • Butter Roll (6-pack)5.40
Assorted artisan bread loaves on a board
Golden crusty bread loaf

How We Bake

Every loaf begins the day before. Starters are fed at night; rye and wholegrain doughs rest in cool cabinets. In the morning, bakers divide, shape, and score each piece by hand.

We never add artificial improvers. A good crust comes from steam and patience; a good crumb from time and temperature. That is the Seebrot way.

Pre-Order Bread