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...

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,...

Let the exhibition curator guide you through "The Tiny Giants."

Twice a month, we offer a guided tour with exhibition curator Alessandra Hitz or Pius Tschumi.
You can find additional dates in the event calendar.

Duration:...

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...

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 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...

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...

HOLY DESTRUCTORS delves deep into the invisible world of organisms that arise during the decomposition of organic matter. Biodestructors are microfungi that existed millions of years before humans and will likely outlive us....

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 you how to work with a rich and...

Together with Suzanne Bernhard and Philipp Kolmann from Studio Erba, we’ll learn how to make Schüttelbrot. This traditional method of processing grains is deeply rooted in Alpine culinary culture and demonstrates how whole grains...

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 breads, rolls, and sweet pastries using whole wheat flour.

We bake with 100%...

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,...

We learn the art of butter production and refinement from Suzanne Bernhard and Philipp Kolmann from Studio Erba. Which raw materials are suitable and what can be made from by-products such as whey and buttermilk?

Together we make fresh butter...

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...

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 you how to work with a rich and...

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...

Let the exhibition curator guide you through "The Tiny Giants."

Twice a month, we offer a guided tour with exhibition curator Alessandra Hitz or Pius Tschumi.
You can find additional dates in the event calendar.

Duration:...

Much less well known in this country than ramen, soba made from buckwheat is a typical Japanese dish and has a centuries-old tradition dating back to the Edo period. The term "soba" refers to both "buckwheat" and the noodles, which are made from...

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...

Fermentation is usually associated with food. But the powerful combination of tiny microorganisms and time also works in completely different areas—such as in the production of indigo, the rich blue hue that we, for example...

In this intensive one-day course with Jakob Limacher, we will focus on the traditional, long-life Stollen. What is special about this typical Christmas cookie is that it continues to mature and develop even after baking - it is even said that...

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...

Fat, protein content, moisture… when veganizing baking recipes, it’s often not enough to simply replace animal products like eggs or butter with substitutes. In this course, Miriam Monari will teach us the basics of the system behind...

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...

Let the exhibition curator guide you through "The Tiny Giants."

Twice a month, we offer a guided tour with exhibition curator Alessandra Hitz or Pius Tschumi.
You can find additional dates in the event calendar.

Duration:...

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,...

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...

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.

Anton Sutterlüty is originally from the Bregenzerwald and now lives in Vienna. Every spring and fall, he returns to the Vorsäss near Egg/Schetteregg as a cheesemaker, where he makes Gebsenkäse from milk supplied by local farmers—without using any cultured or...

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,...

Since 2020, November 22 has been officially recognized in South Korea as “Kimchi Day,” a day to celebrate the tradition of kimjang: the communal preparation and sharing of kimchi for the winter season. The date, which falls in late fall and early winter...

Since 2020, November 22 has been officially recognized in South Korea as “Kimchi Day,” a day to celebrate the tradition of kimjang: the communal preparation and sharing of kimchi for the winter season. The date, which falls in late fall and early winter...

Since 2020, November 22 has been officially recognized in South Korea as “Kimchi Day,” a day to celebrate the tradition of kimjang: the communal preparation and sharing of kimchi for the winter season. The date, which falls in late fall and early winter...

The richness of Korean cuisine begins with jang: fermented condiments made from soybeans, water, and salt, which develop deep and complex flavors over time through fermentation. This jang tradition was recognized by UNESCO as Intangible Cultural Heritage,...

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,...

The richness of Korean cuisine begins with jang: fermented condiments made from soybeans, water, and salt, which develop deep and complex flavors over time through fermentation. This jang tradition was recognized by UNESCO as Intangible Cultural Heritage,...

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)...

Let the exhibition curator guide you through "The Tiny Giants."

Twice a month, we offer a guided tour with exhibition curator Alessandra Hitz or Pius Tschumi.
You can find additional dates in the event calendar.

Duration:...

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)...

What are non-alcoholic fermented beverages? How are they made, what do they taste like, and why do they taste so good? Participants will explore these questions together with Franziska Wick from Wild Pulse and Zarina Friedli from Blume Wein / Gut Ohne.
...

Let the exhibition curator guide you through "The Tiny Giants."

Twice a month, we offer a guided tour with exhibition curator Alessandra Hitz or Pius Tschumi.
You can find additional dates in the event calendar.

Duration:...

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...

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’ll take a look at the liquid and stiff versions...

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...

Let the exhibition curator guide you through "The Tiny Giants."

Twice a month, we offer a guided tour with exhibition curator Alessandra Hitz or Pius Tschumi.
You can find additional dates in the event calendar.

Duration:...

Much less well known in this country than ramen, soba made from buckwheat is a typical Japanese dish and has a centuries-old tradition dating back to the Edo period. The term "soba" refers to both "buckwheat" and the noodles, which are made from...

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,...

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 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...

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 you how to work with a rich and...

Leftovers are sometimes worth their weight in gold—and so are scraps. In this course, Esther Kern shows you how to turn them into delicious treats: Stale bread is transformed into gnocchi and cookies, and shriveled fruit comes back to life in an aromatic chutney,...

Let the exhibition curator guide you through "The Tiny Giants."

Twice a month, we offer a guided tour with exhibition curator Alessandra Hitz or Pius Tschumi.
You can find additional dates in the event calendar.

Duration:...

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 willteach us about different techniques using pre-ferment,...

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...

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...

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...

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...

Let the exhibition curator guide you through "The Tiny Giants."

Twice a month, we offer a guided tour with exhibition curator Alessandra Hitz or Pius Tschumi.
You can find additional dates in the event calendar.

Duration:...

Mezze is more than just food—it’s a tradition of gathering, sharing, and cooking that transcends time and place. Basma & Grazia invite you to an evening exploring the world of Palestinian mezze with subtle Italian touches.

Together, we’ll prepare the most...

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 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...

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...

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...

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...

Gluten-free grains and pseudo-grains such as millet, buckwheat, rice, corn, quinoa, and amaranth add variety to the kitchen and are a valuable addition to a varied, balanced diet—including for those who consciously limit their gluten intake...

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...

Dear prospective students,

We are currently in the final planning and coordination phase for our Spring/Summer 2027 program
. The registration feature for the scheduled dates will be activated sometime in November. We’ll keep you updated via our newsletter,Instagram...