“Le Glaneur” bread

Developed as a joint effort by the professional associations of Geneva’s farmers and bakers – Cercle des Agriculteurs de Genève and Association des artisans boulangers-pâtissiers du canton de Genève – "Le Glaneur", or “Gleaner”, bread was launched in September 2002.

It is made from flours milled from Geneva-grown cereals.

Making the bread requires that the dough be kneaded the day before baking and the yeasts left to develop. The dough is stored overnight in a cold room with a temperature of around 6° C. The technique, known as low temperature fermentation, allows enzymes to develop fully so that the loaf has the delicious smell of old-fashioned bread. However, the bread contains 20% less salt than traditional recipes.

Flours bearing the “Genève Région-Terre Avenir” label

Since 2006, Geneva bakers have had the option of using flours produced under the “Genève Région Terre Avenir” label. The cereals from which the flours are milled are grown in environmentally sustainable conditions. Wheat is divided into three classes (TOP - I - II) depending on variety and quality. Stocked at a silo in La Praille, the grain is milled at the Moulin de la Pallanterie in Vésenaz.

Geneva terroir flours bearing the “Genève Région-Terre Avenir” label can be purchased in 25 kg sacks or in bulk at the Cercle des Agriculteurs.