Our Story
Born at the
foot of the
mountains.
Zermatt Bakery began with a simple conviction: that the best bread is made slowly, with ingredients you can name, and in a place where people want to stay.
Nestled on Homestead Road in the shadow of the Wasatch Range, our bakery draws from Swiss alpine tradition—precision, patience, and an unwavering respect for the craft. Our sourdough ferments for 48 hours. Our butter croissants are folded seven times. Our coffee is sourced from roasters who share our obsession with quality.
We opened our doors not just to sell bread, but to create a gathering place for Midway and beyond—a kitchen table without walls where neighbors become regulars and every morning begins with something warm.
48hr
Sourdough Ferment
7x
Croissant Folds
