TONY WYSS

Rotmooshof

Just above the Stalden — the last winding stretch of road before reaching Grindelwald — lies the small village of Burglauenen. There, on the Rotmooshof farm, Tony Wyss, a former school friend of host Lars, works together with his parents Anton and Heidi, keeping around fifty chickens, twenty cows, and about sixteen young cattle. The Wyss family supplies the eggs for our warm breakfast dishes.

Their farm covers around thirty hectares of agricultural land as well as nine hectares of forest and is characterised by a very low dependence on purchased feed, focusing instead on running the farm as independently as possible. A large part of the animal feed is produced on the farm itself, including silage maize and grain grown on their own fields.

Part of the grain cultivated on a field at the entrance to Grindelwald is processed into flour at the Schwanden mill in the Emmental region. This flour forms the basis of our homemade Fiescherblick sourdough bread. Tony is the first local farmer in the area to begin small-scale grain production. Alongside his work on the farm, he also serves on the board of Eigermilch Grindelwald AG, where the family delivers its milk.

In addition to farming, the family also runs a small contracting business, produces firewood during winter, and makes alpine cheese in the summer months. As a certified training farm, they also pass on their knowledge to the next generation.

Products from the Wyss family are available at the Kringle just across the street, at Eigerness – Der Laden in the Eiger+ shopping centre near the train station, or directly at the Rotmooshof farm.