Bäckerei Widmer
Bakery · Patisserie · CaféDorfstrasse 8, 8700 Küsnacht · since 1952
Round sourdough loaf with a cracked, floured crust on a wooden board, a linen cloth and morning light blurred behind.
Widmer loaf, 800 g

The lights are on at half past three.

Bread from 6 am, Zopf on Saturdays, croissants on Sundays.

Pre-order breadSee today’s bread
Freshly baked braided butter loaf with a glossy crust, lying diagonally on a linen cloth on the wooden table.
Zopf, Saturdays

Range

Bread, patisserie, café.

Three counters, one oven. What is on the shelf today is listed on the bread-of-the-day board further down.

What comes out of the oven today

The Daily Bread Board

Bäckerei Widmer · KüsnachtFresh from 6 amPre-order until 4 pm the day before

  1. Monday

    Farmhouse loaf & Sunday’s Zopf

    Sunday’s braided loaf at half price while it lasts.

    CHF 4.20

  2. Tuesday

    Walnut bread

    Walnuts from Thurgau, 600 g, dark crust.

    CHF 8.40

  3. Wednesday

    Sourdough “Widmer loaf”

    800 g, 24-hour ferment. The loaf people ask for by name.

    CHF 7.90

    Today

  4. Thursday

    Wholegrain spelt

    750 g, ancient spelt, baked in a tin.

    CHF 6.90

  5. Friday

    Baguette

    250 g, from the stone oven, cracks when you break it.

    CHF 3.20

  6. Saturday

    Zopf & butter Zopf

    In the oven at 5.15 am, on the counter at 6 am.

    CHF 6.50

  7. Sunday

    Croissant day

    Out of the oven from 5.45 am, each. Shop until noon.

    CHF 1.60 / each

Baking times

First oven
03:30
Zopf
05:15
Croissants
05:45
Shop opens
06:00

Bread register

Seven kinds, every week.

What is regularly in the oven, with weight and price. Prices per piece in CHF, including VAT.

Half loaves from 500 g. Sliced on request, no extra charge.

KindWeightPrice
Farmhouse loafdaily500 gCHF 4.20
Sourdough “Widmer loaf”Wed · Sat800 gCHF 7.90
ZopfSat · Sun500 gCHF 6.50
Walnut breadTue · Fri600 gCHF 8.40
Wholegrain speltThu750 gCHF 6.90
BaguetteFri · Sat250 gCHF 3.20
Rollsdaily2 Stk.CHF 2.60

Bakehouse, 3.30 am

A baker’s floured hands shaping a round of dough on the wooden bench, flour dust in the air.
Shaped by hand. Every loaf twice.
Shop counter in the morning: glass display with rolls and loaves, wooden shelves full of bread behind, light through the window.
The counter at six, before the first customer.
Open paper sack of flour next to a large cream mixing bowl on the bakehouse bench, with a dough scraper and a brass scoop.
Flour from the Zurich Oberland, type 1050.

Bakehouse

Open door of a stone oven in the dark bakehouse, embers glowing on a row of loaves, a long wooden peel in front.
The stone oven from 1974. First bake at 3.30 am.

Baker and pastry chef in the third generation.

The lights in the bakehouse go on at half past three. Anna Widmer loads the first oven at 3.30 am, as her father did before her and his father before him, who started on Dorfstrasse in 1952.

Nine people work here, four of them in the bakehouse. The flour comes from two mills in the Zurich Oberland. The sourdough starter has been going since 1987 and is fed every day, Christmas included.

since
1952
generations
3
staff
9
kinds of bread
22
mills in the Zurich Oberland
2

Pre-order

Order by 4 pm, collect from 6 am.

Tell us what you need and when. We confirm by phone; you pay in the shop.

Contact
044 910 22 58
laden@baeckerei-widmer.example
Collection day
What
pieces

Orders until 4 pm are for the next day. Not binding until we confirm.

Find us

Shopfront of an old village bakery with a wooden window full of bread, a wooden door, cobblestones and a bicycle against the wall, the lake behind in morning light.

Dorfstrasse 8, two minutes from the station.

Parking by the lake, bikes by the door. The bakehouse is behind the shop and the door is usually open.

Shop & bakehouse

Bäckerei Widmer
Dorfstrasse 8
8700 Küsnacht

Opening hours

Monday to Friday
06:00–18:30
Saturday
06:00–16:00
Sunday
07:00–12:00

Sandwiches until 2 pm. Public holidays as on Sundays.

Contact

044 910 22 58
laden@baeckerei-widmer.example