From a simple request to a new bread in the oven

Sometimes things start very simply. Not with a big idea or a plan, but with a question.

A client asked me recently if I could bake Paun Sejel. A traditional rye bread, deeply rooted in the mountain culture of that region (Engadin). The kind of bread that carries history in every slice. I didn’t hesitate for long.

Because the more I thought about it, the more it made sense. This kind of bread is everything I appreciate - honest ingredients, time, patience, and craftsmanship. No shortcuts, no unnecessary extras. Just good rye flour, properly handled, and the willingness to get it right. So I started baking.

The first loaves were about understanding the dough, the texture, the balance of flavor. Rye behaves differently, demands attention, and rewards it in its own way. With every attempt, the bread became a little closer to what it should be - dense, aromatic, with that distinctive depth that only good rye can bring.

Somewhere along the way, it stopped being just a one-time request. It became something I genuinely enjoy making.

So yes, it’s official: “Paun Sejel Val Müstair” is now coming out of my oven, made with high-quality rye flour and a lot of care.

And I have a feeling this is only the beginning.

Veni Vidi Gini
I came. I saw. I baked.