How to Braid Bread – Easy Swiss Tresse Tutorial & Bakery Story

✨ Stay with me until the end — there’s a little bonus video waiting for you.

It’s 8 p.m., and I’m ready for bed.
My bike is ready, my lamp is charged, and everything is waiting downstairs.

2:30 a.m.
The alarm rings. I brush my teeth, and surprisingly, I feel 100% awake. I creak down the stairs to the front door where my bike is waiting. I open it—darkness. Absolute black. No moonlight.
Suddenly, a shiver runs through me. I remember all the stories I’ve been told about foxes and wolves coming to drink from the river I’ll have to cross. There’s also the forest. Meeting a wolf alone at 3 a.m., deep in the woods? Not on my list of fun things to do.

3 a.m.
I hop out of the car and step into the only house with its windows glowing: the bakery.

Inside, I meet Bastien, the baker, and we get straight to work, rolling out dough. Our first project: a soft bread called Pain Tessinois.
Bastien is very kind and patiently teaches me every step. Throughout the early morning hours, we shape bread, make croissants, flûtes (a local specialty — twisted puff pastry sticks, sometimes flavored with curry, herbs, mustard seeds, etc.), and much more.

dough tension — A gentle pull for perfect tension

Using the pastry sheeter takes practice, but it turns dough into perfect, even layers

Around 5:30 a.m., the sun begins to rise behind the abbey — my favorite moment of the morning. With the sunrise comes Laure, the owner, bringing the lively buzz of the early morning rush. Laure adds warmth and laughter to the team and early customers. Every day, the bakery fills with people stopping by for coffee and pastry, sharing a chat with friends or with Laure herself. It feels less like a shop and more like a little community.

The big mixer where the dough takes shape, lit by the first light of day

What I liked most about this small village bakery? The positive energy.
From the moment I arrived, everyone was welcoming and curious to hear that I came from San Francisco. The bakers were also very supportive of each other. One morning, Evelina (one of the bakers) shared that her son had passed an end-of-year exam. Everyone was genuinely happy for her.

What impressed me most about this experience? The hard work behind it all.
Bastien, his colleagues, and bakers everywhere work through the night, standing for hours in the heat, from 12 a.m. to 10 a.m. They work while everyone else is sleeping, and rest when the world is already awake, a rhythm that isn’t easy. All so we can have fresh bread in the morning. Now, every time I enjoy a slice of bread, I’ll remember the effort that makes it possible.

For me, at 13, spending two weeks in this bakery was unforgettable, and I can’t wait to return, maybe next summer.

garden bakery romainmotier — The bakery’s beautiful garden terrace — a well-deserved breakfast to end the week

👉 Want to see more of what a baker apprenticeship looks like in Switzerland? Here’s a video that gives a great overview. You can turn on English subtitles if needed!

Zélia, for SoliaVenture

P.S. Before my time at the bakery, I had been braiding tresse at home for years — it’s my favorite bread. But since I only made it about once a month, my technique never really improved. Most of the time, I’d even get stuck and call my dad for help. After braiding 50 in a single morning, I’ve almost mastered it — and the bakers, seeing how much I enjoyed it, kept letting me take charge. Want to see how I braid a tresse now? Watch the video below!

How to Braid Bread – Easy Tresse Tutorial

P.P.S. Should you ever wander through the village of Romainmôtier in Switzerland, don’t miss this bakery. It’s a hidden gem — and you’ll understand why I loved my time there! Here’s their website that gives you a peek at the amazing team.