10 bakeries to serve you
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Qualité des produits
La boulangerie Michellod privilégie un choix de matières premières d’excellente qualité. Aucun substitut (huile de palme, margarine, poudre, ...) n’es utilisé, quel que soit le produit proposé.
Fabrication
La réalisation d’un pain de qualité nécessite du temps. Un levain maison fabriqué la veille, une periode de fermentation plus longue, une utilisation modérée de levure sont des paramètres appliqués dans la méthode de fabrication. Il en résulte un pain plus foncé, une croute plus craquante, plus digeste et d’une plus longue période de conservation.
Diversité
Offrir une large gamme de produits afin de répondre aux attentes du plus grand nombre consitue également un objectif que la boulangerie Michellod s’est fixé. Plus de 40 sortes de pains différents sont proposé chaque jour.
Family tradition
From the father to the sons
From the father to the sons for 3 generations... 27th of May 1949, our parents and grandparents, Armand and Anita, open their bakery in the heart of Verbier old village.
From the father to the sons
Not much work otherwise a mixer, a furnace in parallel, a work table, so a bakery ! It is with philosophy and good mood that they work to supply the population and the summer in Verbier.
From the father to the sons
In 1955, they build below the small chapel of Verbier-village and install their bakery.
From the father to the sons
In 1979, after 30 years of trade, they go hand and hand over their son, Gérard, and his wife, Janine.
From the father to the sons
Over time, « Michellod » bakery develops and grows as the same pace as Verbier station does.
From the father to the sons
In 1987 the family business opens its 1st branch at the street of Médran, followed in 1993 by the opening of the buffet-express located at the departure of Medran lifts.
From the father to the sons
Recovery « Gillioz » bakery in le Chable in 1999 is a big step further in our development.
From the father to the sons
Opened in 2008, less than 10 years later, our warehouse of Martigny and 5th branch, has been decisive in the future of our company. T
From the father to the sons
The particularity of this site is the creation of a visible customer along with a radius of confectionery production bakery. It is also the first but not the last point of sale located in plain.
From the father to the sons
It is therefore logical that in 2009, the enterprise moves to Sembrancher new plant artisanal to centralize and streamline the production to be ideally located geographically.
From the father to the sons
It is therefore logical that in 2009, the enterprise moves to Sembrancher new plant artisanal to centralize and streamline the production to be ideally located geographically.
Contact us
Route des Parties 35
1933 Sembrancher
info@boulangerie-michellod.com
Phone. +41 27 775 30 75
Fax +41 27 775 30 79
Paillasse of the moment
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PAILLASSE FONDUE |