Baking and cooking school

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...

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

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 make buckwheat sourdough and how do you look after it? How do you use it to bake a pure (gluten-free*) buckwheat bread and how can it be integrated into everyday cooking and eating? In this course, Margaretha Jüngling will show you how to use...

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,...

In this course with certified fermentation specialist Franziska Wick, we dive deep into the field of vegetable fermentation. We will learn all available techniques, from the sauerkraut technique to the fermentation of vegetables in...

In this workshop for intermediate and advanced sourdough homebakers we will be experimenting with different varieties of flours, ingredients and dough consistencies.

Grazia, founder of Grazia's baking, will teach us about different techniques with...

Safety goggles and rubber gloves? You can do it without corrosive 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 baked goods under safe home...

In this course for experienced sourdough bakers, Jakob Limacher shows you how to make really good spelt sourdough bread.
We use flours from different spelt varieties such as Copper, Raisa, Glacier and Edelweisser. The grain comes from the region,...

What is good bread? Why knead? Is flour the same as flour? How can I bake at home like a professional? And how do the holes actually get into the dough?

We tackle these and other questions in this starter course with Judith Erdin. With your hands in the dough...

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

From the selection of the best ingredients to...

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. Under his guidance, we will take an in-depth look at...

With Susanne Vögeli we make Japanese noodles from buckwheat. This mock grain contains no gluten. The grain expert shows us how to make smooth soba from freshly ground buckwheat.

We also learn the simplified version with...

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

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 Grazia's...

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,...

Pizza Napoletana, a symbol of Italian cuisine worldwide, is characterized by its tender and melting texture. This result is partly achieved by baking at a high temperature, but this parameter can be adjusted using a special...

In this one-day course, Jakob Limacher will show you how to make sweet and buttery doughs using only sourdough: we will bake brioche, cinnamon buns, raspberry-strawberry-blackberry tart, doughnuts, sheet cakes and a fluffy spelt nut plait.
Sweet...

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...

In this course with certified fermentation specialist Franziska Wick, we embark on a journey into the world of microorganisms. We will start our first fermentation approaches in the form of a beverage ferment as well as a vegetable ferment, learn...

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

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

From the selection of the best ingredients to...

REGISTRATION OPEN SOON
Bake your first real sourdough bread with a passionate Italian sourdough baker. During the workshop Grazia, founder of Grazia's baking, will introduce you to Grannie, her Lievito Madre (Italian style Sourdough). We will take a...

REGISTRATION OPEN SOON

In this course Anna Pearson gives an overview of the world of pasta from the Alps to Sicily. We will then make three different types of pasta together. Anna shows what to look out for in terms of ingredients and...

As part of ArteSOAZZA in the southern Graubünden valley of Misox, Magnus Zwyssig, sourdough specialist and course leader at the Mühlerama Museum, demonstrates how to bake sourdough bread in a wood-fired oven. In addition, art educator Lisa Gianotti explains the artistic...

REGISTRATION OPEN SOON

In this course with Anna Pearson, we will focus on filled pasta in all its variations - from small varieties such as agnolotti dal plin to rotolo, a kind of giant pasta roulade. Anna will show you how to shape the different types of...

REGISTRATION OPEN SOON

In this introductory course, we lay the foundation for our sourdough career. Magnus Zwyssig explains the phenomenon of sourdough and helps us to prepare the starter culture. We'll learn how to make our new pet...

As part of ArteSOAZZA in the southern Graubünden valley of Misox, Grazia de Martino, sourdough specialist and course leader at the Mühlerama Museum, demonstrates how to bake bread and specialties with Lievito madre sourdough in a wood-fired oven.

REGISTRATION OPEN SOON

Cookbook author Claudio del Principe is obsessed with baking with sourdough - and with Bianca, his mother yeast. Get to know Bianca, make your own Lievito Madre and finally discover the secret of relaxed dough management and...

REGISTRATION OPEN SOON

Cookbook author Claudio del Principe is obsessed with baking with sourdough - and with Bianca, his mother yeast. Get to know Bianca, make your own Lievito Madre and finally discover the secret of relaxed dough management and...

REGISTRATION OPEN SOON

In this introductory course, we lay the foundation for our sourdough career. Magnus Zwyssig explains the phenomenon of sourdough and helps us to prepare the starter culture. We'll learn how to make our new pet...

REGISTRATION OPEN SOON

Cookbook author Claudio del Principe is obsessed with baking with sourdough - and with Bianca, his mother yeast. Get to know Bianca, make your own Lievito Madre and finally discover the secret of relaxed dough management and...

REGISTRATION OPEN SOON

Can anyone cook risotto? Cookbook author and pasta course instructor Anna Pearson believes that there is room for improvement in most cases. In her course, she shows how to make a perfect, creamy risotto "all'onda"...

REGISTRATION OPEN SHORTLY

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 Grazia's baking will show you how to deal with...

REGISTRATION OPEN SOON

In this workshop for intermediate and advanced sourdough homebakers we will be experimenting with different varieties of flours, ingredients and dough consistencies.

Grazia, founder of Grazia's baking, will teach us about...

REGISTRATION OPEN SOON

In this introductory course, we lay the foundation for our sourdough career. Magnus Zwyssig explains the phenomenon of sourdough and helps us to prepare the starter culture. We'll learn how to make our new pet...

REGISTRATION OPEN SOON

Cookbook author Claudio del Principe is obsessed with baking with sourdough - and with Bianca, his mother yeast. Get to know Bianca, make your own Lievito Madre and finally discover the secret of relaxed dough management and...

APPLICATION OPENING IN MAY

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...

APPLICATION OPENING IN MAY

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...

REGISTRATION OPEN SOON

In this introductory course, we lay the foundation for our sourdough career. Magnus Zwyssig explains the phenomenon of sourdough and helps us to prepare the starter culture. We'll learn how to make our new pet...

REGISTRATION OPEN SOON

In this course Anna Pearson gives an overview of the world of pasta from the Alps to Sicily. We will then make three different types of pasta together. Anna shows what to look out for in terms of ingredients and...

REGISTRATION OPEN SOON

In this course with Anna Pearson, we will focus on filled pasta in all its variations - from small varieties such as agnolotti dal plin to rotolo, a kind of giant pasta roulade. Anna will show you how to shape the different types of...

REGISTRATION OPEN SHORTLY

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 Grazia's baking will show you how to deal with...

REGISTRATION OPEN SOON

In this introductory course, we lay the foundation for our sourdough career. Magnus Zwyssig explains the phenomenon of sourdough and helps us to prepare the starter culture. We'll learn how to make our new pet...

REGISTRATION OPEN SHORTLY

In this workshop, we will immerse into the world of authentic Middle Eastern baking. Drawing from a decade of living in the Middle East and a deep understanding of Middle Eastern culture and hospitality, Grazia from Grazia's...

REGISTRATION OPEN SOON

In this course Anna Pearson gives an overview of the world of pasta from the Alps to Sicily. We will then make three different types of pasta together. Anna shows what to look out for in terms of ingredients and...

REGISTRATION OPEN SOON

Can anyone cook risotto? Cookbook author and pasta course instructor Anna Pearson believes that there is room for improvement in most cases. In her course, she shows how to make a perfect, creamy risotto "all'onda"...