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The Swiss Bakery is an American bakery located in Springfield, and in Burke, Virginia known for it's Swiss and German products.
The bakery opened in 2001 and carries gourmet products such as the Swiss beverage Rivella, Julius Meinl and Dallmayr coffee, Wasabröd crackers, and Swiss, Austrian, and Italian wines, and Oktoberfest supplies, such as Landjaeger, Bratwurst and Weisswurst sausages.
Breads, pastries, tarts (such as Linzer Torte), cakes and cookies (such as traditional Basler Läckerli) are baked daily in the Springfield store, and ice creams and sorbets are also made there. The breads baked by the bakery include breads that are difficult to find outside of Switzerland, such as Basler Brot, Wurzelbrot, Burebrot, Zopf and Laugenbrötchen rolls. Baked goods and other products from The Swiss Bakery are supplied to a range of other outlets, and are served at the Embassy of Switzerland in Washington, D.C. on Swiss National Day, and at the Goethe-Institut in Washington, D.C. Social organizations such as the Swiss Club of Washington, A Washingtonian magazine article of March, 2011 mentioned the bakery as place to buy Raclette cheese and rent or buy Raclette machines to prepare this traditional Swiss dish.
A café in the Springfield store serves breakfast and lunch specialties featuring the bakery's breads, sausages and imported cheeses.
The busines is co-owned by Reto Weber and his wife Laurie Alleman Weber. Reto is a master baker from the Canton of Thurgau in Switzerland, and began his U.S. career demonstrating Swiss products for an importer of fine Swiss foods. His wife worked as a pastry chef in New York City and Washington, DC. While working under Chef Roberto Donna of Galileo, Alleman Weber earned the title of 2001 Pastry Chef of the Year from the Restaurant Association of Metropolitan Washington. She is a member of Les Dames d'Escoffier, an association of women in the food and hospitality industry.