Atelier II: Am Poschiavino (Station 6 Rundgang Hildesheimer)
At the end of the 70s, Wolfgang Hildesheimer, together with the architect François Kaufmann, began to plan a new studio on the Poschiavino River, where he worked from 1980.
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Since 2016, the organic milk of goats, sheep and cows can be processed regionally into specialties. A dedicated team consisting of plant manager Georg Summer, cheesemaker Markus Racine and cheesemaker Luzia Abderhalden process natural organic milk into tasty specialities.
Direct sale from the dairy: 24h self-service
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In addition to a magnificent selection of baked goods and patisserie, the specialty of the Gujan bakery is the Fideriser Torte, which also functions on the list "Culinary Heritage of Switzerland". To Guata!
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Gastronomy 
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