Roger's Bäckerei "anno dazumal"

In Wilderswil, in the Bernese Oberland, Roger Meyer runs a bakery built around one uncompromising claim: "Vom Mehl bis zum fertigen Produkt stelle ich alles selber her" — from flour to finished product, he makes everything himself. There is no outsourced dough; every loaf and pastry that leaves the Grenchenweg 1 counter passes through his hands alone.

The shop, named "anno dazumal" — roughly, "in days gone by" — keeps a schedule built around that process rather than customer convenience: open Wednesday through Friday and Saturday mornings, closed Sunday and Monday, and closed again on Tuesday, which Meyer reserves entirely for preparation. Jane Keller-Parkin runs the sales counter on the days the bakery is open, selling fresh bread, pastries, and iced coffee to a clientele who plan their visit around the hours rather than the other way round. The bakery accepts cash only, a detail consistent with its small, unautomated scale. In 2023, it picked up a recommendation from Restaurant Guru, one of the few outside markers of a business that otherwise runs on local word of mouth.