In bread we crust
SAWERDŌ intends to offer something simple: delicious and nutritious bread. In an industry dominated by industrial goods, these qualities have become increasingly uncommon. We will work with selected farmers in the region that value the land and the nutritional value of what they produce, to produce a healthy and delicious offering of natural sourdough bread. But we won’t stop there. SAWERDŌ will be a bakery, yes, but also a café, a restaurant, and a brunch spot - common thread? deliciousness!
December 2019: Sawerdō in Los Angeles, in one of the project's greatest sources of inspiration: the Gjusta bakery / restaurant 
#croûte - le saviez-vous? Un des bienfaits du pain au levain est sa longue conservation, notamment dûe à sa croûte: plus épaisse et plus croustillante - ce qui limite (entre autres) le ramollissement de la mie 
did you know? Sourdough bread is easier to digest: the natural fermentation process multiply the micro-organisms which will «pre-digest» the dough and facilitate its digestion. 
Reception of the keys in front of what will become Sawerdo. Construction works started in August 2020 
Bakeshop -work in progress but see how bright and spacious it looks! 
The Francis had been here for the past 60 years, we hope to stick around just as long :) 
Our logo - made by Basile Jeandin
SAWERDŌ = Special ?
Oh yes, and here’s why:
- We serve only sourdough bread produced on-site showcasing the know-how of local players who work with ancient, organic flours without additives nor preservatives
- A menu designed by Benjamin Breton, a Michelin star awarded chef that revolves around sourdough bread and inspired by the concept of fermentation.
- A friendly setting and a warm atmosphere to enjoy a coffee (fair trade and roasted locally) and nibble on a homemade pastry throughout the day
Michelin star's Benjamin Bretton: the man behind our menu 
Inspiration for our soon-to-come menu - it's all about bread 
Inspiration for our soon-to-come drinks menu - fresh juices, kombuchas, kefir and cocktail pairings with our brunch items
This is where you come in!
The Covid situation has affected our renovation works, delaying it significantly. Which resulted in greater financial needs. As of now, we need 35’000 CHF to be able to wrap-up our project. This amount matches the price of our oven: the NXDP-32
