The spotlight of Brocard

For Sébastien Brocard, quality is paramount. He works closely with local producers and passionate artisans to ensure the freshness and authenticity of the ingredients he uses in his culinary creations.


In 2001, Sébastien Brocard opened his first shop in Saint-Genis-Pouilly in Greater Geneva. Today, he manages three bakeries-patisseries. Bread is the flagship product:

Tiger Bread – a loaf made with corn, wheat, and rye flour, enhanced with walnuts, raisins, and cinnamon. Resinated Loaf – rye Bread with resin, a Swiss specialty from the Canton of Fribourg (picture above).

Among the weekend specialties are the Emmental or Chorizo Aperibread, as well as the Fougasse blown with olives and fleur de sel.

Everything is a delight.

Think Big
1 – Extra-ordinary
My Big Geneva writes about EXTRA-ordinary people, places, and things to do.
2 – Free of charge
Subscribing to My Big Geneva newsletter doesn’t cost a penny.
3 – Curious
Just like George (what? You don't know who is Curious George?)
4 – Open-minded
But not so open that our brains fall out.
5 – No spam
My Big Geneva doesn’t harass your inbox, nor the feed of your social networks.