If you are lucky, Martin will have made his own bread.
Switzerland might be famous for its Butterzopf, many claim it is the America of bread culture in Europe (I don't want to offense any US citizens, it's not my statement ok? ;-). Fact is that the fresh bread variety is quite limited on the German side of Switzerland.
Martin was used in Germany to Roggenvollkornbrot, Pumpernickel, Bauernbrot and hundreds of other types of breads. In 2015, he got a recipe from Danish friends (also bread lovers) and decided to make an experiment, using linseed, whole grain flour, sunflower seeds, and yeast. The bread was so tasty and easy to make, that since then he continues to bake it from time to time.
Either you are lucky, or you just ask him before coming ;-)
I'm busy working on my blog posts. Watch this space!