One hundred years of baking biscuits

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A tin of original Bretzeli - a house specialty going back a century (Kambly)

The fine marriage of chocolate and biscuits (Kambly)

A conveyor belt of biscuits in bygone days (Kambly)

The local cows play a special role in providing an important ingredient - butter (Kambly)

A typical Emmental house in the village of Trubschachen (Robert Brookes)

A recipe book with some family biscuit secrets (Kambly)

The "Goldfish" - a savoury specialty first invented in 1958 (Kambly)

Three Oscar Kamblys have led the family firm over the past 100 years (Kambly)

The four-wheeled company elegance of yesteryear (Kambly)

How the biscuits used to be sold (Kambly)

Bretzelis are inspected on the conveyor belt by people wearing gloves (Keystone/Gaetan Bally) Keystone

Liquid chocolate being put on the biscuits (Keystone Gatan Bally) Keystone

The people of Trubschachen love their art. This is "The Traveller", a work by Robert Indermaur, who used his wife Barbara as his model for the figure. She sits near the railway station (Robert Brookes) swissinfo.ch

The Kambly train on its way through the lush Emmental valley (Kambly)

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The Kambly factory and Trubschachen lie in the heart of the Emmental.

The producer of biscuit specialities is this year celebrating its centenary. Here’s a look at the company, some of its history, the present day and the local surroundings.