In this course for children and their parents, grandparents, grandparents and godparents, we make our favorite everyday food ourselves by hand and with simple kitchen utensils. From funny pasta caterpillars and long ribbon noodle worms to fluttering...

For ten years, Seri supplied the city of Zurich with arguably the best baguette, shaping a new quality culture for bread and laying the foundations for the lively micro-bakery scene made up of passionate career changers and "boulangers amateurs".

In...

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...

Burek, the delicious strudel pastry made from wafer-thin, crispy dough and savory to sweet fillings, originally comes from the Middle East and the Balkans and is now also known in this country thanks to the corresponding communities. 

Zyher Nikqi shows...

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...

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, Søren teaches us the know-how on the...

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...

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 look at the liquid and stiff...

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,...

In this course for children and their parents, grandparents, godparents, and godmothers, we will make hand-pulled Biang Biang noodles under the guidance of Dianer Ding. These wide Chinese noodles are a dish from Dianer's childhood and will be enjoyed together...

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...

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 Matteo Vandi. With your hands in the dough...

For ten years, Seri supplied the city of Zurich with arguably the best baguette, shaping a new quality culture for bread and laying the foundations for the lively micro-bakery scene made up of passionate career changers and "boulangers amateurs".

In...

Ramen, also known as "shinasoba" because it originally comes from China, is a relatively young food culture that has been part of Japanese cuisine since the middle of the 19th century and has spread from there all over the world.

Ramen, also known as "shinasoba" because it originally comes from China, is a relatively young food culture that has been part of Japanese cuisine since the middle of the 19th century and has spread from there all over the world.

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...

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...

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...

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...

COMING SOON: NEW DATES BEING PLANNED

For ten years, Seri supplied the city of Zurich with arguably the best baguette, shaping a new quality culture for bread and laying the foundation for the lively micro-bakery scene made up of passionate bakers and...

COMING SOON – NEW DATES BEING PLANNED

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

COMING SOON – NEW DATES BEING PLANNED

Although far less well-known in this country than ramen, buckwheat soba is a quintessentially Japanese dish with a centuries-old tradition dating back to the Edo period. The term “soba” refers to both...

Dear prospective students,

We are currently in the final planning and coordination phase for our fall/winter 2026/27 program.
The registration function for the scheduled dates is expected to be activated on an ongoing basis starting in early May. We will keep you informed via...

SAVE THE DATE – REGISTRATION WILL 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 learn how to use our new...

SAVE THE DATE – REGISTRATION OPENING SOON

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...

SAVE THE DATE – REGISTRATION OPENING SOON

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

SAVE THE DATE – REGISTRATION OPENING SOON

Bake your first real sourdough bread with a passionate Italian sourdough baker. During the workshop, Grazia from Grazia’s Baking will introduce you to Grannie, her Lievito Madre (Italian-style sourdough). We will...

SAVE THE DATE – REGISTRATION WILL 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 for in ingredients and...

SAVE THE DATE – REGISTRATION WILL 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 shows how the...

SAVE THE DATE – REGISTRATION WILL 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 learn how to use our new...

In this course, Jakob Limacher demonstrates how to collect wild yeast using seasonal, edible ingredients and use it to bake delicious, wholesome breads. Together, we’ll explore a world of flavorful baking—all without industrial yeast.
We’ll bake wheat and...

SAVE THE DATES – REGISTRATION OPENING SOON

Flatbreads are among humanity’s oldest foods—simple, versatile, and central to the culinary traditions of the Middle East and India. Traditionally baked on hot stones and open fires, they have long served as...

SAVE THE DATE – REGISTRATION WILL OPEN SOON

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'll address these and other questions in this introductory course with Ma...

SAVE THE DATE – REGISTRATION OPENING SOON

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...

SAVE THE DATE – REGISTRATION OPENING SOON

Burek, the delicious layered pastry made of paper-thin, crispy dough and savory or sweet fillings, originally comes from the Middle East and the Balkans and is now, thanks to the respective communities...

SAVE THE DATE – REGISTRATION WILL 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...

SAVE THE DATE – REGISTRATION WILL 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 for in ingredients and...

SAVE THE DATE – REGISTRATION OPENING SOON

How do you bake aromatic bread with spelt flour that’s light and airy without being dry? How does a pre-ferment work? How can wheat flour be substituted with spelt flour in recipes? And why is spelt...

SAVE THE DATE – REGISTRATION WILL OPEN SOON

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 OPENING SOON

Ramen, also known as "shinasoba" because it originated in China, is a relatively young food culture that has been an integral part of Japanese cuisine since the middle of the 19th century.

SAVE THE DATE – REGISTRATION OPENING SOON

Ramen, also known as "shinasoba" because it originated in China, is a relatively young food culture that has been an integral part of Japanese cuisine since the middle of the 19th century.

SAVE THE DATE – REGISTRATION WILL 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...

SAVE THE DATE – REGISTRATION WILL OPEN SOON

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 WILL 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...

SAVE THE DATE – REGISTRATION WILL OPEN SOON

This advanced course focuses on working with sourdough at a professional level: Martin Mayer of the Vuaillat Bakery in Uster is one of the few professional sourdough masters in Switzerland. In his...

SAVE THE DATE – REGISTRATION OPENING SOON

Long-fermented with a crispy crust and a moist, airy crumb: these two classics of French and Italian bread-making traditions have just as many similarities as they do differences. In this...

SAVE THE DATE – REGISTRATION WILL OPEN SOON

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 willshow...

SAVE THE DATE – REGISTRATION WILL OPEN SOON

100% whole wheat flour: dry, crumbly, and boring? No, there’s another way. In this course, we’ll open up a whole new world of baking and make moist, light, and especially delicious loaves, rolls, and...

SAVE THE DATE – REGISTRATION WILL 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...

SAVE THE DATE – REGISTRATION OPENING SOON

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

SAVE THE DATE – REGISTRATION WILL OPEN SOON

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 willshow...

SAVE THE DATE – REGISTRATION WILL OPEN SOON

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 COMING SOON

In this intensive one-day course with Jakob Limacher, we’ll be making the traditional, long-lasting Stollen. What makes this classic Christmas treat special is that it continues to mature even after baking and...

SAVE THE DATE – REGISTRATION WILL 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 learn how to use our new...

REGISTRATION BEGINNING IN WEEK 46

In this course for experienced sourdough bakers, Jakob Limacher shows you how to make truly delicious spelt sourdough bread.
We use flours made from various spelt varieties, such as Copper, Raisa, Gletscher, and Edelweisser. The grain...

SAVE THE DATE – REGISTRATION OPENING SOON

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...

SAVE THE DATE – REGISTRATION OPENING SOON

Ramen, also known as "shinasoba" because it originated in China, is a relatively young food culture that has been an integral part of Japanese cuisine since the middle of the 19th century.

SAVE THE DATE – REGISTRATION OPENING SOON

Ramen, also known as "shinasoba" because it originated in China, is a relatively young food culture that has been an integral part of Japanese cuisine since the middle of the 19th century.

SAVE THE DATE – REGISTRATION WILL OPEN SOON

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'll address these and other questions in this introductory course with Ma...

SAVE THE DATE – REGISTRATION WILL 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 shows how the...

SAVE THE DATE – REGISTRATION WILL 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...

SAVE THE DATE – REGISTRATION WILL OPEN SOON

Enjoyed around the world during the Christmas and New Year’s holidays, panettone is the most iconic fruit-flavored bread in Italy, with its origins in the Lombardy region. The traditional recipe is made with...

SAVE THE DATE – REGISTRATION WILL OPEN SOON

Enjoyed around the world during the Christmas and New Year’s holidays, panettone is the most iconic fruit-flavored bread in Italy, with its origins in the Lombardy region. The traditional recipe is made with...

SAVE THE DATE – REGISTRATION OPENING SOON

Bake your first real sourdough bread with a passionate Italian sourdough baker. During the workshop, Grazia from Grazia’s Baking will introduce you to Grannie, her Lievito Madre (Italian-style sourdough). We will...

SAVE THE DATE – REGISTRATION WILL 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 learn how to use our new...

SAVE THE DATE – REGISTRATION OPENING SOON

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

SAVE THE DATE – REGISTRATION WILL 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 for in ingredients and...

SAVE THE DATE – REGISTRATION WILL 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 shows how the...

SAVE THE DATE – REGISTRATION OPENING SOON

Long-fermented with a crispy crust and a moist, airy crumb: these two classics of French and Italian bread-making traditions have just as many similarities as they do differences. In this...

SAVE THE DATE – REGISTRATION WILL OPEN SOON

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 willshow...

SAVE THE DATE – REGISTRATION WILL 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 from Grazia’s Baking is going toteach us...

SAVE THE DATE – REGISTRATION OPENING SOON

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...

SAVE THE DATE – REGISTRATION WILL OPEN SOON

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 WILL 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 learn how to use our new...

SAVE THE DATE – REGISTRATION WILL 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 for in ingredients and...

SAVE THE DATE – REGISTRATION WILL OPEN SOON

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 OPEN SOON

Authentic Neapolitan pizza is typically baked at very high temperatures (450°C) in wood-fired or special pizza ovens. But even in a home oven, you can achieve a result that lives up to the Neapolitan tradition...