Rye has been cultivated in Valais for centuries, and the production of rye bread is an integral part of Valais tradition. The mountainous terrain and extreme temperatures of the canton are ideal for growing rye. In the past, rye bread was produced that could be kept for several months: the communal village bread oven was lit two or three times a year and the villagers came to bake their bread reserves. Today, you can once again be a part of this tradition by participating in the “rye bread baking” activity organised in St-Luc and Grimentz.

The activity has three parts

• Explanations
• Making the rye bread
• Baking and aperitif

Make traditional rye bread and bake it in a communal oven: here is the programme for this unusual activity offered in both summer and winter in Grimentz and St-Luc.