Baking manufactory for the original Gersauer Käsekuchen as well as breads, patisserie and apéro pastries.
ArtePane GmbH
6440 Ingenbohl-Brunnen (CH) · Seewenstrasse 28New on Amplifa
About ArtePane
ArtePane GmbH is a family-run baking manufactory in Ingenbohl-Brunnen in the canton of Schwyz. Since 1 October 2019, the company has been producing the traditional Gersauer Käsekuchen according to the original recipe, whose roots go back to the Küttel-Camenzind family and the bakery in Gersau (1978). In addition to the cheesecake in various varieties and sizes, the range includes cakes and patisserie, sweet and savoury pastries, small and large breads as well as seasonal specialities such as doughnuts and Christmas stollen. Raw materials are sourced regionally wherever possible from selected quality suppliers, including alpine and mountain cheese from alpine dairies in Muotathal and Urnerboden. In addition to direct sales from the production site, ArtePane supplies gastronomy businesses, dairies and retail, operates a network of points of sale as well as an online shop with shipping within Switzerland. For dairies, the company develops and produces individual cheesecakes made from customer-supplied cheese.
- Site
- Ingenbohl-Brunnen
- Processes
- Baked goods production (baking manufactory): Gersauer Käsekuchen, cakes/patisserie, sweet pastries,, Individual cheesecake production for dairies using customer-supplied cheese, Individual product development/production for gastronomy businesses, dairies and retail, Baking events for companies, associations and private individuals (from 6 to approx. 30 people), Cheesecake guided tours, Online shop with shipping, Direct sales from production, Development of individual cheesecakes for dairies
- Materials
- Yeast dough, Sourdough, Swiss hard cheese, Alpine and mountain cheese (alpine dairies Pragel-Bödmeren Muotathal, Lipplisbüel Muotathal,, Onions, Alpine and mountain cheese
- Founded
- 2019
- Industries
- Gastronomy, Retail, Dairies, Food trade
- 01
Raw material purchasing (regionally wherever possible)
- 02
Dough preparation (yeast dough, sourdough)
- 03
Baked goods production
- 04
Sales from production / points of sale / online shop
- 05
Shipping or delivery fresh or frozen
Ingredients and Raw Materials
Yeast dough
A crispy yeast dough base forms the bottom of the original Gersauer Käsekuchen.
Sourdough
The basis for various bread varieties with 24 to 48 hours of dough resting time.
Swiss hard cheese
Component of the unique cheese blend of the Gersauer Käsekuchen.
Alpine and mountain cheese
From the alpine dairies Pragel-Bödmeren Muotathal, Lipplisbüel Muotathal and Alpkäserei Urnerboden.
Onions
Ingredient for cheesecake varieties such as Greubikuchen.
Locations
Ingenbohl-Brunnen
CHBaking manufactory with sales from production
- Materials
- Yeast dough, sourdough, Swiss hard cheese, alpine and mountain cheese
Products
Inside the production
Industries
Processes & technical limits
| Processes | Tolerance | Max. part | Weight | Lot size | Materials |
|---|---|---|---|---|---|
| Baked goods production (baking manufactory): Gersauer Käsekuchen, cakes/patisserie, sweet pastries,Food production | – | – | – | – | Yeast dough, Swiss hard cheese, Alpine and mountain cheese, Sourdough |
| Individual cheesecake production for dairies using customer-supplied cheeseFood production | – | – | – | – | Cheese (customer-supplied) |
| Individual product development/production for gastronomy businesses, dairies and retailFood production | – | – | – | – | – |
Additional services
History
- 1880–1905
Emergence of the Gersauer Käsekuchen during the tourist heyday of Gersau
- 1978
The Küttel-Camenzind family leases a bakery in Gersau; the original recipe of the Gersauer Käsekuchen originates there
- 1998
Relocation of the Küttel-Camenzind family's baked goods production from Gersau to Brunnen
- 2019
On 1 October 2019, ArtePane – Die Backmanufaktur – continues the traditional production of the Gersauer Käsekuchen
- 2021
Bronze medal at the Swiss Bakery Trophy competition
- 2024
Further medal awards for several products at the Swiss Bakery Trophy