Our Tiers rye is currently growing in this field. It's still green, but soon it will become part of our bread.
Rye has a long history in Tiers. Grain used to be cultivated on the terraces around the village, which are still clearly visible today. These areas tell the story of how important local cultivation once was – especially in a mountain village, where every usable piece of land counted.
With our Tiers rye, we are reviving this tradition. Not as a look back, but in a very practical sense: grain that grows here becomes bread that is baked here.
For us, that makes all the difference. We know the origin, the fields, and the people behind it. Short distances, true craftsmanship, and a product that suits our village.
After harvesting and milling, the rye currently in the field will once again become bread for our bakery.
