A braided loaf of Zopf is popular throughout Switzerland, especially on Sunday mornings.
As the cantonal bread for Fribourg, Pain Fribourgeois is also called Senler Rua-Brot and Freiburgerbrot.
Similar to Zopf, Pain de Pâques is an Easter bread from the canton of Neuchâtel.
A hearty Swiss bread, also known as Pain Paysan, contains rye flour and milk.
A sourdough bread from the Swiss canton of Ticino has an open texture.
These little sweet buns, studded with raisins and sprinkled with pearl sugar, come from Graubünden.