Baking and cooking school

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,...

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 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...

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, 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. In his bakery, he combines traditional...

In this course for children and their parents, grandparents, godparents and godfathers, we will make hand-pulled Biang Biang noodles under the guidance of Dianer Ding and Jonathan Barnes. The wide, Chinese noodles are a dish from Dianer's childhood and are made with...

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)...

Fat, protein content, moisture... if you want to veganize baking recipes, it is often not enough to replace animal products such as eggs or butter with substitute products such as linseed, apple sauce, etc..

In this course we learn from Miriam Monari the systematics of...

In this introductory course, we lay the foundation for our sourdough career. Magnus Zwyssig explains the phenomenon of sourdough and helps us to start the starter culture. We learn to understand our new pet, to take care of it and...

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...

The original Napoletana pizza is typically baked very hot (450°C) in wood-fired or special pizza ovens. However, a result that comes very close to the Neapolitan tradition can also be achieved in a domestic oven.

In the course, Matteo...

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,...

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 an enriched and laminated...

Making your own puff pastry? Sounds more complicated than it is. In this course, we learn from experienced restaurateur and event chef Miriam Monari how to make puff pastry without any preservatives, emulsifiers or other additives.

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...

Long-stretched with a crispy crust and a moist, open-pored crumb: there are as many similarities as there are differences between the two classics of French and Italian bread culture. In this course with Matteo Vandi, we will learn all about...

In this introductory course, we lay the foundation for our sourdough career. Magnus Zwyssig explains the phenomenon of sourdough and helps us to start the starter culture. We learn to understand our new pet, to take care of it and...

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 baking will guide you through...

The original Napoletana pizza is typically baked very hot (450°C) in wood-fired or special pizza ovens. However, a result that comes very close to the Neapolitan tradition can also be achieved in a domestic oven.

In the course, Matteo...

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...

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...

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...

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

Since every good...

SAVE THE DATE - REGISTRATION FROM NOVEMBER 21

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...

SAVE THE DATE - REGISTRATION FROM NOVEMBER 21

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...

SAVE THE DATE - REGISTRATION FROM NOVEMBER 21

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 make our...

SAVE THE DATE - REGISTRATION FROM NOVEMBER 21

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 for in ingredients and...

SAVE THE DATE - REGISTRATION FROM 21 NOVEMBER

How do you bake aromatic bread with spelt flour that is nice and fluffy and not dry? How does a scalded loaf work? How can wheat flour be replaced with spelt flour in recipes? And why is spelt...

SAVE THE DATE - REGISTRATION FROM NOVEMBER 21

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...

SAVE THE DATE - REGISTRATION FROM NOVEMBER 21

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 will address these and other questions in this starter course with M...

SAVE THE DATE - REGISTRATION FROM NOVEMBER 21

In this course, Chimgee Gerber shows you how to make different variations of the delicious Mongolian dumplings from scratch. Similar to Tibetan momos, buuz are steamed and kuushuur are fried...

SAVE THE DATE - REGISTRATION FROM NOVEMBER 21

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...

SAVE THE DATE - REGISTRATION FROM NOVEMBER 21

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

SAVE THE DATE - REGISTRATION FROM NOVEMBER 21

The original Napoletana pizza is typically baked very hot (450°C) in wood-fired or special pizza ovens. However, you can also achieve a result that resembles the Neapolitan pizza in a domestic oven.

SAVE THE DATE - REGISTRATION FROM NOVEMBER 21

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...

SAVE THE DATE - REGISTRATION FROM NOVEMBER 21

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...

SAVE THE DATE - REGISTRATION FROM NOVEMBER 21

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 make our...

SAVE THE DATE - REGISTRATION FROM NOVEMBER 21

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...

SAVE THE DATE - REGISTRATION FROM NOVEMBER 21

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 for in ingredients and...

SAVE THE DATE - REGISTRATION FROM NOVEMBER 21

In the course, we first collect seasonal wild plants in the immediate vicinity together with course instructor Elena Velychko and acquire basic botanical knowledge in the process. During the walk...

SAVE THE DATE - REGISTRATION FROM NOVEMBER 21

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 shows how the...

SAVE THE DATE - REGISTRATION FROM NOVEMBER 21

¡Viva el maíz! In this course, Daniela Rangel, founder of Masamor, the first Swiss Nixtamal Tortillería y Molino, not only celebrates the cuisine of her home country Mexico with her favorite tortilla, taco and...

SAVE THE DATE - REGISTRATION FROM NOVEMBER 21

In this course, Chimgee Gerber shows you how to make different variations of the delicious Mongolian dumplings from scratch. Similar to Tibetan momos, buuz are steamed and kuushuur are fried...

SAVE THE DATE - REGISTRATION FROM NOVEMBER 21

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...

SAVE THE DATE - REGISTRATION FROM NOVEMBER 21

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...

SAVE THE DATE - REGISTRATION FROM NOVEMBER 21

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 make our...

SAVE THE DATE - REGISTRATION FROM NOVEMBER 21

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...

SAVE THE DATE - REGISTRATION FROM NOVEMBER 21

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 for in ingredients and...

SAVE THE DATE - REGISTRATION FROM NOVEMBER 21

Dark, grainy, moist and sour - that's how it should be, the bread that reminds Søren Berner of his homeland. He gladly accepts the 48 hours that the sourdough and baking process demand of him.

In this course...

SAVE THE DATE - REGISTRATION FROM NOVEMBER 21

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 make our...

SAVE THE DATE - REGISTRATION FROM NOVEMBER 21

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 shows how the...

SAVE THE DATE - REGISTRATION FROM NOVEMBER 21

The original Napoletana pizza is typically baked very hot (450°C) in wood-fired or special pizza ovens. However, you can also achieve a result that resembles the Neapolitan pizza in a domestic oven.

SAVE THE DATE - REGISTRATION FROM NOVEMBER 21

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

SAVE THE DATE - REGISTRATION FROM NOVEMBER 21

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 will address these and other questions in this starter course with M...

SAVE THE DATE - REGISTRATION FROM NOVEMBER 21

Ramen, the delicious and nutritious noodle soup, is a young yet firmly established tradition of Japanese cuisine. In Japan, you can find ramen kitchens on every corner. But also in our latitudes...

SAVE THE DATE - REGISTRATION FROM NOVEMBER 21

Ramen, the delicious and nutritious noodle soup, is a young yet firmly established tradition of Japanese cuisine. In Japan, you can find ramen kitchens on every corner. But also in our latitudes...

SAVE THE DATE - REGISTRATION FROM NOVEMBER 21

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...

SAVE THE DATE - REGISTRATION FROM NOVEMBER 21

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...