The Bread of tomorrow
Challenges and projects of the Swiss cereals industry
What bread will we eat in ten years, at the next Wheat and Bread Festival? And in a hundred years, at the fourteenth party? What will it be composed of? How will it be made? Or who will shape it?
These questions are the starting point of this exhibition which questions the identity of the bread of tomorrow. Through a journey from grain of wheat in the laboratory to bread in bakery, we will take the pulse of the challenges and current challenges of the Swiss cereals sector. Every trade - breeder, multiplier, farmer, collector, miller and baker - will introduce himself to you and reveal a part of his daily life and his projects.