For Wake up and Run’s breakfast in Nyon, participants will have the opportunity to enjoy a 100%
vaudois bread roll. Baked by Daniel Baumgartner from the « Au Cœur des Saveurs » bakery in Nyon,
this bread roll is made with coarse wheat flour from Broye. This wheat flour is reminiscent of the
time when it was ground between two millstones. The 24-hour fermentation allows the dough to rise
slowly and gives a local flavour to the bread. Wake up and Run runners won’t be able to resist! This
bread roll will perfectly go with Gruyère which is also offered in the breakfast box.