Imagine flaky, buttery croissants made in the comfort of your own home? Or a softer, sweeter Cornetto filled with jam, chocolate cream or custard cream?

In our workshop Grazia from Il pane di una volta will show you how to deal with an enriched and...

In this course gives Anna Pearson an overview of the world of pasta from the Alps to Sicily. Then we will work together to make three different types of pasta. Anna shows what to look for in ingredients and technique so that on the...

In this course we dedicate ourselves with Anna Pearson to filled pasta in all variations - from small varieties like agnolotti dal plin to rotolo, a kind of giant pasta roulade. Anna will show how to shape the different varieties, what pasta is filled with,...

Bake crispy, airy baguettes with a beautifully large-pored crumb yourself? In this course, blogger and former baker-pastry chef Judith Erdin (Streusel.ch) shows how you can easily bake the popular bread classic yourself and...

Dare! In this introductory course we lay the foundation for our sourdough career. Magnus Zwyssig explains the phenomenon of sourdough and helps us to put on the starter culture. We learn to understand our new pet, give it...

Ramen, the delicious and nutritious noodle soup, is a young yet firmly established tradition of Japanese cuisine. In Japan, ramen kitchens can be found on every corner. But also in our latitudes, ramen and the accompanying soups are becoming more and more...

Ramen, the delicious and nutritious noodle soup, is a young yet firmly established tradition of Japanese cuisine. In Japan, ramen kitchens can be found on every corner. But also in our latitudes, ramen and the accompanying soups are becoming more and more...

Eating healthy and climate-friendly at lunchtime, even in a busy everyday life? The cook and cookbook author Susanne Vögeli shows how we can feed ourselves for a whole week on the road: with homemade plant-based food. Thanks to clever planning...

In this course for children and their parents, grandparents, godparents and godmothers, we make our favorite everyday food by hand and with simple kitchen tools. From funny pasta caterpillars to long pasta worms to fluttery...

In this course for children and their parents, grandparents, godparents and godmothers, we make our favorite everyday food by hand and with simple kitchen tools. From funny pasta caterpillars to long pasta worms to fluttery...

In this course gives Anna Pearson an overview of the world of pasta from the Alps to Sicily. Then we will work together to make three different types of pasta. Anna shows what to look for in ingredients and technique so that on the...

Cookbook author Claudio del Principe is obsessed with baking with sourdough - and with Bianca, his mother yeast. Getting to know Bianca, preparing his own Lievito Madre and finally discovering the secret of relaxed dough and crispy pizza,...

Bake your first real sourdough bread with a passionate Italian sourdough baker. During the workshop Grazia, founder of Il pane di una volta, will introduce you to Grannie, her Lievito Madre (Italian style Sourdough). We will take a look at the liquid and...

This advanced course is about working with sourdough at a professional level: Martin Mayer from the Vuaillat bakery in Uster is one of the few professional sourdough masters in Switzerland. In his bakery, he combines traditional...

With Susanne Vögeli we make the Japanese noodles from buckwheat. The mock cereal does not contain gluten. The grain connoisseur shows how to make supple soba from freshly ground buckwheat.
We will also learn the simplified version with...

In this course we dedicate ourselves with Anna Pearson to filled pasta in all variations - from small varieties like agnolotti dal plin to rotolo, a kind of giant pasta roulade. Anna will show how to shape the different varieties, what pasta is filled with,...

Ramen, the delicious and nutritious noodle soup, is a young yet firmly established tradition of Japanese cuisine. In Japan, ramen kitchens can be found on every corner. But also in our latitudes, ramen and the accompanying soups are becoming more and more...

Ramen, the delicious and nutritious noodle soup, is a young yet firmly established tradition of Japanese cuisine. In Japan, ramen kitchens can be found on every corner. But also in our latitudes, ramen and the accompanying soups are becoming more and more...

Dare! In this introductory course we lay the foundation for our sourdough career. Magnus Zwyssig explains the phenomenon of sourdough and helps us to put on the starter culture. We learn to understand our new pet, give it...

Viva el maíz! In this class, Daniela Rangel, founder of Masamor, Switzerlands first Nixtamal Tortillería y Molino, will not only celebrate Mexican cuisine with her favorite Tortilla, Tacos and Quesadilla receipes, but also teach us all about the ancient...

What is good bread? Why knead? Is flour the same as flour? How can I bake like a pro at home? And how do the holes actually get into the dough?
We'll tackle these and other questions in this starter course with Margaretha Jüngling. With your hands in the...

In this course for children and their parents, grandparents, godparents and godmothers, we make our favorite everyday food by hand and with simple kitchen tools. From funny pasta caterpillars to long pasta worms to fluttery...

Butter, eggs, cream and lots of sugar: usually sweets like cakes or cookies have a considerable impact - on the climate and on the hips. In this course, Lena Rutishauser aka Linsenlena shows that this doesn't have to be the case.

To satisfy their desire for sweet...

Make your own puff pastry? Sounds more complicated than it is. In this course we learn from blogger and former baker Judith Erdin how to make puff pastry easily without preservatives, emulsifiers or other additives,...

For thousands of years flatbreads were and are the most common bread in many cultures across the world. Just think of the flatbreads all over Middle East and South Asia, mainly used as edible dish or cutlery.

In this workshop Grazia from Il Pane di...

In this course gives Anna Pearson an overview of the world of pasta from the Alps to Sicily. Then we will work together to make three different types of pasta. Anna shows what to look for in ingredients and technique so that on the...

How do you bake aromatic bread with spelt flour that is nice and airy and not dry? How does a scalded bread work? How can wheat flour be replaced by spelt flour in recipes? And why is spelt actually considered healthy? In this course with...

Cookbook author Claudio del Principe is obsessed with baking with sourdough - and with Bianca, his mother yeast. Getting to know Bianca, preparing his own Lievito Madre and finally discovering the secret of relaxed dough and crispy pizza,...

They come in different shapes and even more flavor options: from savory to sweet, the Slavic version of ravioli are an integral part of a Polish festive table.

In this course, Adrianna Zielinska will show us how to make vegetarian and vegan pierogi....

Enjoyed around the world for the Christmas and New Year's holiday, Panettone is the most iconic fruit flavored bread all over Italy, finding its roots in Lombardia region. The traditional preparation is made with Lievito madre (stiff levain 50% hydration)...

Cookbook author Claudio del Principe is obsessed with baking with sourdough - and with Bianca, his mother yeast. Getting to know Bianca, preparing his own Lievito Madre and finally discovering the secret of relaxed dough and crispy pizza,...

Safety goggles and rubber gloves? It also works without caustic pretzel lye!
In this course we will learn from blogger and former baker Judith Erdin the necessary know-how and fine recipes to make delicious pretzel pastries under safe home...

Master of Cheese tells the story of one of the best cheesemakers in the world, who makes his loaves in a cheese dairy the size of a living room. Willi Schmid has an extraordinary gift: by the taste of her milk, he can tell what the cow...

Master of Cheese tells the story of one of the best cheesemakers in the world, who makes his loaves in a cheese dairy the size of a living room. Willi Schmid has an extraordinary gift: by the taste of her milk, he can tell what the cow...

Enjoyed around the world for the Christmas and New Year's holiday, Panettone is the most iconic fruit flavored bread all over Italy, finding its roots in Lombardia region. The traditional preparation is made with Lievito madre (stiff levain 50% hydration)...

Under the expert guidance of Matteo Vandi, two-time Swiss champion in pizza baking, we will learn (almost) everything we need to know about the most popular Italian "international dish":

From choosing the best ingredients to...

In this course for children and their parents, grandparents, godparents and godmothers, we make our favorite everyday food by hand and with simple kitchen tools. From funny pasta caterpillars to long pasta worms to fluttery...

In this class, Chimgee Gerber demonstrates how to make different variations of the delicious Mongolian dumplings from scratch. Similar to Tibetan momos, buuz are enjoyed steamed and kuushuur fried. In the course, we focus on the...