Magnus Zwyssig is actually an architect. He is passionate about cooking and baking. And because he loves the original and simple, he ended up with sourdough bread. He bakes it in small batches at home and delivers it exclusively to a coffee shop every Saturday. And precisely because Magnus is the man for simplicity and reduction, our classic "Sourdough Basic Course" is in the best of hands with him.

Magnus Zwyssig is actually an architect. He is passionate about cooking and baking. And because he loves the original and simple, he ended up with sourdough bread. He bakes it in small batches at home and delivers it exclusively to a coffee shop every Saturday. And precisely because Magnus is the man for simplicity and reduction, our classic "Sourdough Basic Course" is in the best of hands with him.

Magnus Zwyssig is actually an architect. He is passionate about cooking and baking. And because he loves the original and simple, he ended up with sourdough bread. He bakes it in small batches at home and delivers it exclusively to a coffee shop every Saturday. And precisely because Magnus is the man for simplicity and reduction, our classic "Sourdough Basic Course" is in the best of hands with him.

Magnus Zwyssig is actually an architect. He is passionate about cooking and baking. And because he loves the original and simple, he ended up with sourdough bread. He bakes it in small batches at home and delivers it exclusively to a coffee shop every Saturday. And precisely because Magnus is the man for simplicity and reduction, our classic "Sourdough Basic Course" is in the best of hands with him.

Magnus Zwyssig is actually an architect. He is passionate about cooking and baking. And because he loves the original and simple, he ended up with sourdough bread. He bakes it in small batches at home and delivers it exclusively to a coffee shop every Saturday. And precisely because Magnus is the man for simplicity and reduction, our classic "Sourdough Basic Course" is in the best of hands with him.

Baking and cooking school

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Agenda

Sunday May 04
Buuz & Kuushuur - Mongolian "Momos
with Chimgee Gerber
 
10:00 - 14:00 
Mühlerama Zurich

In this class, Chimgee Gerber demonstrates how to make different varieties of the delicious Mongolian...

Baking and cooking school
Wednesday 07. May
Sourdough basic course
with Magnus Zwyssig
 
18:00 - 22:00 
Mühlerama Zurich

Have the courage! In this introductory course we lay the foundation for our sourdough career. Magnus...

Baking and cooking school
Booked
Friday 09. May
Basic course homemade pasta
with Anna Pearson
 
18:00 - 22:30 
Mühlerama Zurich

In this course Anna Pearson an overview of the world of pasta from the Alps to Sicily....

Baking and cooking school
Booked
Tuesday, May 13
Buckwheat sourdough
with Margaretha Jüngling
 
18:00 - 22:00 
Mühlerama Zurich

How do you make buckwheat sourdough and how do you look after it? How do you use it to bake a pure...

Baking and cooking school
Booked
Wednesday, May 14th
Claudio e Bianca: Lievito madre love
10:00 - 14:00 
Mühlerama Zurich

Cookbook author Claudio del Principe is obsessed with baking with sourdough - and with Bianca, his...

Baking and cooking school
Booked
Thursday May 15
Masterclass vegetable fermentation
with Franziska Wick
 
10:00 - 13:00 
Mühlerama Zurich

In this course with certified fermentation specialist Franziska Wick, we will dive deep into the field of...

Baking and cooking school
Friday May 16
Advanced Sourdough Baking - EN
with Grazia de Martino
 
18:00 - 22:00 
Mühlerama Zurich

In this workshop for intermediate and advanced sourdough homebakers we will be experimenting with different...

Baking and cooking school
Booked
Tuesday, May 20
Pretzel and co: pretzel pastries
with Judith Erdin
 
18:00 - 22:00 
Mühlerama Zurich

Safety goggles and rubber gloves? You can do it without corrosive pretzel lye!

In this course we learn from the...

Baking and cooking school
Booked
Wednesday May 21
Spelt sourdough
with Jakob Limacher
 
18:00 - 22:00 
Mühlerama Zurich

In this course for experienced sourdough bakers, Jakob Limacher shows you how to make really good...

Baking and cooking school
Thursday May 22
Basic bread baking course
with Judith Erdin
 
18:00 - 22:00 
Mühlerama Zurich

What is good bread? Why knead? Is flour the same as flour? How can I bake like a pro at home? And how...

Baking and cooking school
Booked
Friday May 23
Pizzaiolo Masterclass I
with Matteo Vandi
 
18:00 - 22:00 
Mühlerama Zurich

Under the expert guidance of Matteo Vandi, two-time Swiss champion pizza maker, we will learn...

Baking and cooking school
Booked
Saturday, May 24
Sourdough Masterclass
with Martin Mayer
 
10:00 - 16:00 
Mühlerama Zurich

This advanced course is about working with sourdough at a professional level: Martin Mayer from the...

Baking and cooking school
Booked
Tuesday, June 03
Soba - Japanese buckwheat noodles
with Susanne Vögeli
 
18:00 - 21:00 
Mühlerama Zurich

With Susanne Vögeli we make the Japanese noodles from buckwheat. The mock cereal does not contain...

Baking and cooking school
Booked
Wednesday, June 11
Sourdough basic course
with Magnus Zwyssig
 
18:00 - 22:00 
Mühlerama Zurich

Have the courage! In this introductory course we lay the foundation for our sourdough career. Magnus...

Baking and cooking school
Booked
Friday June 13
Flatbreads - EN
with Grazia De Martino
 
18:00 - 22:00 
Mühlerama Zurich

For thousands of years flatbreads were and are the most common bread in many cultures across the world. Just...

Baking and cooking school
Saturday, June 14
Basic course homemade pasta
with Anna Pearson
 
09:30 - 14:00 
Mühlerama Zurich

In this course Anna Pearson an overview of the world of pasta from the Alps to Sicily....

Baking and cooking school
Booked
Sunday June 15
Ravioli & Co: Stuffed pasta
with Anna Pearson
 
09:30 - 14:00 
Mühlerama Zurich

In this class, we'll devote ourselves to stuffed pasta in all its variations with Anna Pearson - from small varieties like...

Baking and cooking school
Booked
Friday, June 20
Pizzaiolo Masterclass II: Pizza Napoletana
with Matteo Vandi
 
18:00 - 22:00 
Mühlerama Zurich

The Napoletana pizza, a symbol of Italian cuisine worldwide, is characterized by its tender and...

Baking and cooking school
Booked
Saturday, June 21
Sweet sourdough cookies
with Jakob Limacher
 
09:00 - 18:00 
Mühlerama Zurich

In this one-day course, Jakob Limacher shows how to make sweet and buttery doughs using only sourdough.

Baking and cooking school
Saturday, June 28
Ramen - Japanese noodle soup
with Yoko Tateishi
 
17:00 - 20:00 
Mühlerama Zurich

Ramen, the delicious and nutritious noodle soup, is a young yet firmly established tradition of...

Baking and cooking school
Booked
Sunday June 29
Ramen - Japanese noodle soup
with Yoko Tateishi
 
11:00 - 14:00 
Mühlerama Zurich

Ramen, the delicious and nutritious noodle soup, is a young yet firmly established tradition of...

Baking and cooking school
Booked
Thursday, July 03
Basic fermentation course
with Franziska Wick
 
10:00 - 13:00 
Mühlerama Zurich

In this course with certified fermentation specialist Franziska Wick, we will embark on a journey...

Baking and cooking school
Booked
Wednesday, July 09
Sourdough basic course
with Magnus Zwyssig
 
18:00 - 22:00 
Mühlerama Zurich

Have the courage! In this introductory course we lay the foundation for our sourdough career. Magnus...

Baking and cooking school
Booked
Friday July 11
Pizzaiolo Masterclass I
with Matteo Vandi
 
18:00 - 22:00 
Mühlerama Zurich

Under the expert guidance of Matteo Vandi, two-time Swiss champion pizza maker, we will learn...

Baking and cooking school
Booked
Tuesday, August 26
Lievito Madre & Co: Introduction to Sourdough - EN
with Grazia de Martino
 
18:00 - 22:00 
Mühlerama Zurich

REGISTRATION OPEN IN SHORT
Bake your first real sourdough bread with a passionate Italian sourdough baker....

Baking and cooking school
Saturday August 30
Basic course homemade pasta
with Anna Pearson
 
09:30 - 14:00 
Mühlerama Zurich

REGISTRATION OPEN SOON


In this course Anna Pearson an overview of the world of pasta from the...

Baking and cooking school
Saturday August 30
Bread and art - sourdough bread from the wood-fired oven and contemporary art
with Magnus Zwyssig and Lisa Gianotti @ArteSoazza
 
10:00 - 18:00 
Mühlerama Zurich

As part of ArteSOAZZA in the southern Graubünden valley of Misox, Magnus Zwyssig, sourdough specialist and...

Baking and cooking school
Sunday August 31
Ravioli & Co: Stuffed pasta
with Anna Pearson
 
09:30 - 14:00 
Mühlerama Zurich

REGISTRATION OPEN SOON

In this course, Anna Pearson and I will focus on stuffed pasta in all its variations...

Baking and cooking school
Wednesday, September 03
Sourdough basic course
with Magnus Zwyssig
 
18:00 - 22:00 
Mühlerama Zurich

REGISTRATION OPEN SOON

In this introductory course, we lay the foundation for our...

Baking and cooking school
Saturday, September 13
Bread and art - sourdough bread from the wood-fired oven and contemporary art
with Grazia De Martino and Lisa Gianotti @ArteSoazza
 
10:00 - 18:00 
Mühlerama Zurich

As part of ArteSOAZZA in the southern Graubünden valley of Misox, Grazia de Martino, sourdough specialist and...

Baking and cooking school
Sunday September 21
Claudio e Bianca: Lievito madre love
10:00 - 14:00 
Mühlerama Zurich

REGISTRATION OPEN SOON


Cookbook author Claudio del Principe is obsessed with baking with sourdough -...

Baking and cooking school
Wednesday, October 08
Claudio e Bianca: Lievito madre love
10:00 - 14:00 
Mühlerama Zurich

REGISTRATION OPEN SOON


Cookbook author Claudio del Principe is obsessed with baking with sourdough -...

Baking and cooking school
Wednesday, October 08
Sourdough basic course
with Magnus Zwyssig
 
18:00 - 22:00 
Mühlerama Zurich

REGISTRATION OPEN SOON

In this introductory course, we lay the foundation for our...

Baking and cooking school
Wednesday, October 15
Claudio e Bianca: Lievito madre love
10:00 - 14:00 
Mühlerama Zurich

REGISTRATION OPEN SOON


Cookbook author Claudio del Principe is obsessed with baking with sourdough -...

Baking and cooking school
Saturday, October 18
Risotto perfetto
with Anna Pearson
 
09:30 - 14:00 
Mühlerama Zurich

REGISTRATION OPEN SOON

Anyone can cook risotto? Cookbook author and pasta course instructor Anna Pearson is...

Baking and cooking school
Monday, October 20
Croissant or Cornetto - EN
with Grazia De Martino
 
18:00 - 22:00 
Mühlerama Zurich

REGISTRATION OPEN SHORTLY

Imagine flaky, buttery croissants made in the comfort of your own home? Or a softer,...

Baking and cooking school
Monday, October 27
Advanced Sourdough Baking - EN
with Grazia de Martino
 
18:00 - 22:00 
Mühlerama Zurich

REGISTRATION OPEN SOON

In this workshop for intermediate and advanced sourdough homebakers we will be...

Baking and cooking school
Wednesday, November 12
Sourdough basic course
with Magnus Zwyssig
 
18:00 - 22:00 
Mühlerama Zurich

REGISTRATION OPEN SOON

In this introductory course, we lay the foundation for our...

Baking and cooking school
Saturday, November 15
Claudio e Bianca: Lievito madre love
10:00 - 14:00 
Mühlerama Zurich

REGISTRATION OPEN SOON


Cookbook author Claudio del Principe is obsessed with baking with sourdough -...

Baking and cooking school
Saturday, November 22
Panettone - EN
with Grazia De Martino
 
10:00 - 16:00 
Mühlerama Zurich

APPLICATION OPENING IN MAY

Enjoyed around the world for the Christmas and New Year's holidays, Panettone is...

Baking and cooking school
Tuesday, December 09
Panettone - EN
with Grazia De Martino
 
10:00 - 16:00 
Mühlerama Zurich

APPLICATION OPENING IN MAY

Enjoyed around the world for the Christmas and New Year's holidays, Panettone is...

Baking and cooking school
Wednesday, January 07
Sourdough basic course
with Magnus Zwyssig
 
18:00 - 22:00 
Mühlerama Zurich

REGISTRATION OPEN SOON

In this introductory course, we lay the foundation for our...

Baking and cooking school
Saturday, January 17
Basic course homemade pasta
with Anna Pearson
 
09:30 - 14:00 
Mühlerama Zurich

REGISTRATION OPEN SOON


In this course Anna Pearson an overview of the world of pasta from the...

Baking and cooking school
Sunday, January 18
Ravioli & Co: Stuffed pasta
with Anna Pearson
 
09:30 - 14:00 
Mühlerama Zurich

REGISTRATION OPEN SOON

In this course, Anna Pearson and I will focus on stuffed pasta in all its variations...

Baking and cooking school
Monday, January 19
Croissant or Cornetto - EN
with Grazia De Martino
 
18:00 - 22:00 
Mühlerama Zurich

REGISTRATION OPEN SHORTLY

Imagine flaky, buttery croissants made in the comfort of your own home? Or a softer,...

Baking and cooking school
Wednesday, February 04
Sourdough basic course
with Magnus Zwyssig
 
18:00 - 22:00 
Mühlerama Zurich

REGISTRATION OPEN SOON

In this introductory course, we lay the foundation for our...

Baking and cooking school
Donnerstag 05. Februar
Levantine bread & mezze - EN
with Grazia De Martino
 
18:00 - 22:00 
Mühlerama Zurich

REGISTRATION OPEN SHORTLY

In this workshop, we will immerse into the world of authentic Middle Eastern baking....

Baking and cooking school
Friday, February 13
Basic course homemade pasta
with Anna Pearson
 
18:00 - 22:30 
Mühlerama Zurich

REGISTRATION OPEN SOON


In this course Anna Pearson an overview of the world of pasta from the...

Baking and cooking school
Saturday, February 21
Risotto perfetto
with Anna Pearson
 
09:30 - 14:00 
Mühlerama Zurich

REGISTRATION OPEN SOON

Anyone can cook risotto? Cookbook author and pasta course instructor Anna Pearson is...

Baking and cooking school
Sunday
May 04
10:00 - 14:00
Mühlerama, Zurich
Baking and cooking school
Baking and cooking school
Buuz & Kuushuur - Mongolian "Momos

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...

Wednesday
May 07
18:00 - 22:00
Mühlerama, Zurich
Baking and cooking school
Baking and cooking school
Sourdough basic course

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...

Booked
Friday
May 09
18:00 - 22:30
Mühlerama, Zurich
Baking and cooking school
Baking and cooking school
Basic course homemade pasta

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...

Booked
Tuesday
May 13
18:00 - 22:00
Mühlerama, Zurich
Baking and cooking school
Baking and cooking school
Buckwheat sourdough

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...

Booked
Wednesday
May 14th
10:00 - 14:00
Mühlerama, Zurich
Baking and cooking school
Baking and cooking school
Claudio e Bianca: Lievito madre love

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,...

Booked
Thursday
May 15
10:00 - 13:00
Mühlerama, Zurich
Baking and cooking school
Baking and cooking school
Masterclass vegetable fermentation

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...

Friday
May 16
18:00 - 22:00
Mühlerama, Zurich
Baking and cooking school
Baking and cooking school
Advanced Sourdough Baking - EN

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...

Booked
Tuesday
May 20
18:00 - 22:00
Mühlerama, Zurich
Baking and cooking school
Baking and cooking school
Pretzel and co: pretzel pastries

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...

Booked
Wednesday
May 21
18:00 - 22:00
Mühlerama, Zurich
Baking and cooking school
Baking and cooking school
Spelt sourdough

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,...

Thursday
May 22
18:00 - 22:00
Mühlerama, Zurich
Baking and cooking school
Baking and cooking school
Basic bread baking course

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...

Booked
Friday
May 23
18:00 - 22:00
Mühlerama, Zurich
Baking and cooking school
Baking and cooking school
Pizzaiolo Masterclass I

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...

Booked
Saturday
May 24
10:00 - 16:00
Mühlerama, Zurich
Baking and cooking school
Baking and cooking school
Sourdough Masterclass

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...

Booked
Tuesday
June 03
18:00 - 21:00
Mühlerama, Zurich
Baking and cooking school
Baking and cooking school
Soba - Japanese buckwheat noodles

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...

Booked
Wednesday
June 11
18:00 - 22:00
Mühlerama, Zurich
Baking and cooking school
Baking and cooking school
Sourdough basic course

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...

Booked
Friday
June 13
18:00 - 22:00
Mühlerama, Zurich
Baking and cooking school
Baking and cooking school
Flatbreads - EN

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...

Saturday
June 14
09:30 - 14:00
Mühlerama, Zurich
Baking and cooking school
Baking and cooking school
Basic course homemade pasta

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...

Booked
Sunday
June 15
09:30 - 14:00
Mühlerama, Zurich
Baking and cooking school
Baking and cooking school
Ravioli & Co: Stuffed pasta

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,...

Booked
Friday
June 20
18:00 - 22:00
Mühlerama, Zurich
Baking and cooking school
Baking and cooking school
Pizzaiolo Masterclass II: Pizza Napoletana

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...

Booked
Saturday
June 21
09:00 - 18:00
Mühlerama, Zurich
Baking and cooking school
Baking and cooking school
Sweet sourdough cookies

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...

Saturday
June 28
17:00 - 20:00
Mühlerama, Zurich
Baking and cooking school
Baking and cooking school
Ramen - Japanese noodle soup

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...

Booked
Sunday
June 29
11:00 - 14:00
Mühlerama, Zurich
Baking and cooking school
Baking and cooking school
Ramen - Japanese noodle soup

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...

Booked
Thursday
July 03
10:00 - 13:00
Mühlerama, Zurich
Baking and cooking school
Baking and cooking school
Basic fermentation course

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...

Booked
Wednesday
July 09
18:00 - 22:00
Mühlerama, Zurich
Baking and cooking school
Baking and cooking school
Sourdough basic course

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...

Booked
Friday
July 11
18:00 - 22:00
Mühlerama, Zurich
Baking and cooking school
Baking and cooking school
Pizzaiolo Masterclass I

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...

Booked
Tuesday
August 26
18:00 - 22:00
Mühlerama, Zurich
Baking and cooking school
Baking and cooking school
Lievito Madre & Co: Introduction to Sourdough - EN

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...

Saturday
August 30
09:30 - 14:00
Mühlerama, Zurich
Baking and cooking school
Baking and cooking school
Basic course homemade pasta

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...

Saturday
August 30
10:00 - 18:00
Mühlerama, Zurich
Baking and cooking school
Baking and cooking school
Bread and art - sourdough bread from the wood-fired oven and contemporary art

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...

Sunday
August 31
09:30 - 14:00
Mühlerama, Zurich
Baking and cooking school
Baking and cooking school
Ravioli & Co: Stuffed pasta

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...

Wednesday
September 03
18:00 - 22:00
Mühlerama, Zurich
Baking and cooking school
Baking and cooking school
Sourdough basic course

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...

Saturday
September 13
10:00 - 18:00
Mühlerama, Zurich
Baking and cooking school
Baking and cooking school
Bread and art - sourdough bread from the wood-fired oven and contemporary art

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.

Sunday
September 21
10:00 - 14:00
Mühlerama, Zurich
Baking and cooking school
Baking and cooking school
Claudio e Bianca: Lievito madre love

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...

Wednesday
October 08
10:00 - 14:00
Mühlerama, Zurich
Baking and cooking school
Baking and cooking school
Claudio e Bianca: Lievito madre love

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...

Wednesday
October 08
18:00 - 22:00
Mühlerama, Zurich
Baking and cooking school
Baking and cooking school
Sourdough basic course

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...

Wednesday
October 15
10:00 - 14:00
Mühlerama, Zurich
Baking and cooking school
Baking and cooking school
Claudio e Bianca: Lievito madre love

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...

Saturday
October 18
09:30 - 14:00
Mühlerama, Zurich
Baking and cooking school
Baking and cooking school
Risotto perfetto

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"...

Monday
October 20
18:00 - 22:00
Mühlerama, Zurich
Baking and cooking school
Baking and cooking school
Croissant or Cornetto - EN

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...

Monday
October 27
18:00 - 22:00
Mühlerama, Zurich
Baking and cooking school
Baking and cooking school
Advanced Sourdough Baking - EN

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...

Wednesday
November 12
18:00 - 22:00
Mühlerama, Zurich
Baking and cooking school
Baking and cooking school
Sourdough basic course

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...

Saturday
November 15
10:00 - 14:00
Mühlerama, Zurich
Baking and cooking school
Baking and cooking school
Claudio e Bianca: Lievito madre love

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...

Saturday
November 22
10:00 - 16:00
Mühlerama, Zurich
Baking and cooking school
Baking and cooking school
Panettone - EN

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...

Tuesday
December 09
10:00 - 16:00
Mühlerama, Zurich
Baking and cooking school
Baking and cooking school
Panettone - EN

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...

Wednesday
January 07
18:00 - 22:00
Mühlerama, Zurich
Baking and cooking school
Baking and cooking school
Sourdough basic course

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...

Saturday
January 17
09:30 - 14:00
Mühlerama, Zurich
Baking and cooking school
Baking and cooking school
Basic course homemade pasta

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...

Sunday
January 18
09:30 - 14:00
Mühlerama, Zurich
Baking and cooking school
Baking and cooking school
Ravioli & Co: Stuffed pasta

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...

Monday
January 19
18:00 - 22:00
Mühlerama, Zurich
Baking and cooking school
Baking and cooking school
Croissant or Cornetto - EN

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...

Wednesday
February 04
18:00 - 22:00
Mühlerama, Zurich
Baking and cooking school
Baking and cooking school
Sourdough basic course

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...

Thursday
February 05
18:00 - 22:00
Mühlerama, Zurich
Baking and cooking school
Baking and cooking school
Levantine bread & mezze - EN

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...

Friday
February 13
18:00 - 22:30
Mühlerama, Zurich
Baking and cooking school
Baking and cooking school
Basic course homemade pasta

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...

Saturday
February 21
09:30 - 14:00
Mühlerama, Zurich
Baking and cooking school
Baking and cooking school
Risotto perfetto

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"...

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Course management

Anna Pearson

is a Slow Food cook and loves traditional Italian pasta cuisine. As a cook at Ristorante Italia and on culinary trips to Italy, she has acquired her great knowledge of all aspects of making homemade pasta. Anna Pearson is also a publisher and cookbook author ("zu Tisch.", "PASTA", Edition gut). Her books are not only beautiful, entertaining and informative, but also convince with their practical and well-working recipes.

Judith Erdin

is a baker and polygrapher. As our only professional baker at the moment, she has all the baking tips and tricks of the pros in store. Her motto: "It has to taste like bought, but please without additives." Judith is our woman for the traditional Swiss pastries like from Beck... only a little better, we claim!

Yoko Tateishi

grew up in the Japanese culinary metropolis of Osaka. And although Yoko now works as a professional chef, her initial training as a tour guide still serves her well. After all, what better than an accomplished guide when we embark on a culinary journey to Japan in a ramen class.

Claudio del Principe

is the successful author of numerous cookbooks and blogger at Anonymous Cooks. For Claudio, enjoyment begins with the preparation. The enthusiasm with which he raves about his passion for his mother's yeast Bianca and handmade pasta is contagious and inspires people to lend a hand themselves. Claudio not only conveys poise in cooking, but also the right feeling for every mama's ominous quantity statement: "Quanto basta".

Magnus Zwyssig

is actually an architect. He is passionate about cooking and baking. And because he loves the original and simple, he ended up with sourdough bread. He bakes it in small batches at home and always delivers it exclusively to a coffee shop on Saturdays. And precisely because Magnus is the man for the simple and reduced, our classic course of "Sourdough Basics" is in the best hands with him.

Grazia De Martino

is hand, heart and soul behind Il Pane Di Una Volta. Motherhood gave her the opportunity to slow down and experiment with her beloved Lievito madre "Grannie". Grazia is dedicated to teaching techniques and skills for baking in the home kitchen in English with a charming Italian accent. She has lived in the Middle East for more than a decade where she developed a great love and deep understanding of local cuisine. She loves to combine Italian and Middle Eastern flavors while celebrating the Mediterranean.

Susanne Vögeli

is a cook and cookbook author. At Raum Acht in Aarau, she explores the diversity of food, develops recipes and hosts tasting rounds. On her blog Elisabeth Fülscher neu gekocht she renews recipes of the classic cookbook. She is the editor of the Fülscher cookbook (2013) and the cookbook and reader "FÜLSCHER heute" (2022). For the Mühlerama Susanne Vögeli dealt intensively with all kinds of cereals. In her courses, she gives us insight into her experiences.