Emmenthal-Mühle Wüthrich — Gewerbestrasse 11, 3535 Schüpbach, Switzerland

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Sylvia u René Glauser

I've also been baking my own bread for years, and I even make my own sourdough starter. You can see the difference immediately; the sourdough starter is much more active and airy than the standard flours (even the most expensive organic ones) from the big retailers, because the Emmi flour is still alive and hasn't been chemically treated or killed. It's wonderful to meet two such passionate owners who share their love, offer advice and support, and sell fantastic products: it's a real pleasure! Once, after three months, a Graham flour in my package was a little more "alive" than usual, but you can easily sift it out; it doesn't affect the quality at all. Thank you for your dedication and the great products!

The voyager

If you're buying flour, buy it from you. 🙏🏼 You can immediately tell the difference, even in the muesli. Quality has always come at a price. 😉 I've been baking my own bread for six years. When I bite into other bread, I'm reminded how lucky I am. 😄 I did find flour moths in a 5kg bag (8-grain), but that can happen. It's no reason for me to badmouth this company. And this was among all the kilos that were perfectly fine. Since I buy several kilos at a time, it often even goes past the expiration date... no problem. It's always worth the trip for us. 😊 Excellent service, excellent shop, wonderful information. Always happy to come back. 🤗

Davis Ritschard

Fantastic products! A visit to the store is an experience, with so many different types of flour. Mr. Wüthrich is happy to answer any questions. His passion for the product is contagious!

Sarah Christen

Flour moths in Kamut flour Unfortunately, I cannot agree with the positive feedback. After two phone calls and several emails, I am still waiting for Mr. Wüthrich to offer any assistance, even though all five packages of Kamut flour I ordered were infested with moths :-(( With a total price of almost €60 (€44.50 for the flour and €13.50 (!) for shipping), one would think there would be some flexibility. But sadly, no. It's a real shame, I would have really liked to try the flour – especially considering the numerous positive reviews. PS: I store my flour correctly (dry, cool, dark). I have other organic flours that were *not* infested, which suggests that the Wüthrich flours were infested from the start (-> we apparently disagree with Mr. Wüthrich on this point).

C

Fantastic flours that are all-natural and made with regional grain. I recently baked a loaf of bread using stone-milled wholemeal flour enriched with sourdough. These flours catapult you straight to culinary heaven. Finally, add a hearty Camembert or a nice slice of dried sausage to the bread, and bliss is complete 😋 …

Stef Swissbeerworld