When the famed Whitcomb Hotel closed in 1966, Emil Tosi bought the equipment from their bakeshop and renovated a cabin on the Tosi property in Stevensville, Michigan. He called the former baker of the hotel, Hans Kottman, and in 1967 Hans opened Bit of Swiss.
What started as a small shop baking bread for Tosi’s restaurant and it’s customers with leftovers for sale on a small card table, Bit of Swiss slowly gained recognition in the area. It became known as a unique place to buy pastries, coffee cakes, and Hans’ signature salt top rye. Recruiting Gottfried Dutloff and Joe Breitenmoser to help him, they built the bakery’s reputation over the next 20 years.
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