Messages from suppliers of our ingredients

Each and every HIESTAND croissant contains the goodness from 300 ml of milk.

ROLAND LICHTSTEINER
Partner in Brämmatt production cooperative, St. Erhard

“As soon as our calves are weaned off the milk, they are brought to our organic partner operation in the mountains. After about 22 months, they return to our pastures as heavily pregnant cows. We always make sure our animals have sufficient, regular access to outdoor grazing: either out on the pasture or in our open-air grazing area, which can also be used in the winter. As far as field management is concerned, we deliberately avoid the use of artificial fertilizers and injections and only use animal feed that is produced in accordance with organic guidelines. These do not contain antibiotics, and have not been genetically modified. At our organic cooperative – which now consists of four farms – 70 dairy cows graze on the 94-hectare operation. Every year our cows supply around 450,000 liters of milk, which is used to manufacture the finest-quality bakery products.”

Whether light or dark – our flours are produced using the strictest quality criteria.

DIEGO DELLA CÀ
Chairman of the Board of Directors, Meyerhans Hotz AG, Malters

“One of our mills was mentioned for the first time way back in the 12th century. Today, Meyerhans Hotz AG is a leading, forward-looking and innovative company in the Swiss milling industry. We have enjoyed a close partnership with HIESTAND since the very beginning. For HIESTAND bakery products, we use organic produce carrying the “Bio-Knospe” (“Organic Bud“) label and only use wheat manufactured in accordance with the strict quality criteria of IP Suisse. This type of production is especially environmentally friendly. In our products and services, we place a great emphasis on quality: our two own flour laboratories and a special food safety concept (ISO 9001-2000, BRC, HACCP) ensure the highest possible levels of food safety.”