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...

They are called injera and are the basis of all meals in Ethiopia and Eritrea: the soft, airy flatbreads made from teff, the smallest grain. Topped with spicy pastes made from pulses and vegetables, they contain everything we expect from a...

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

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. Afterwards, we will enjoy a menu created by Elena from...

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,...

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...

How do you bake aromatic bread with spelt flour that is nice and airy and not dry? How does a scalded bread work? How can wheat flour be replaced by spelt flour in recipes? And why is spelt actually considered healthy? In this course with...

Butter, eggs, cream and lots of sugar: usually sweets like cakes or cookies have a considerable impact - on the climate and on the hips. In this course, Lena Rutishauser aka Linsenlena shows that this doesn't have to be the case.

To satisfy their desire for sweet...

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 Sourdough). We will take a look at the liquid and...

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,...

Safety goggles and rubber gloves? You can do it without caustic pretzel lye!
In this course, blogger and former baker Judith Erdin teaches us the necessary know-how and fine recipes to make delicious pretzel baked goods under safe home conditions.

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...

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...

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

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...

They come in different shapes and even more flavor options: from savory to sweet, the Slavic version of ravioli are an integral part of a Polish festive table.

In this course, Adrianna Zielinska will show us how to make vegetarian and vegan pierogi....

Food writer Claudio del Principe is obsessed with baking with sourdough - and with Bianca, his mother yeast. This course is all about getting to know Bianca, making your own Lievito Madre and finally discovering the secret of relaxed dough management and...

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...

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 Il Pane di...

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...

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".

As each...

REGISTRATION FROM THE BEGINNING OF MAY

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 how to use our new...

REGISTRATION FROM THE BEGINNING OF MAY

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...

REGISTRATION FROM THE BEGINNING OF MAY

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 FROM THE BEGINNING OF MAY

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...

APPLICATION OPENING IN MAY

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...

REGISTRATION FROM THE BEGINNING OF MAY

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 ribbon noodle worms and...

APPLICATION OPENING IN MAY

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 Sourdough). We will...

With Susanne Vögeli we prepare the cakes from the Indian kitchen. We first make the samosa dough and then fry local vegetables for various fillings. We sniff coriander seeds, cardamom pods and mace blossoms. With these...

REGISTRATION FROM THE BEGINNING OF MAY

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 how to use our new...

REGISTRATION FROM THE BEGINNING OF MAY

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. In the course...

REGISTRATION FROM THE BEGINNING OF MAY

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"...

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...

REGISTRATION FROM THE BEGINNING OF MAY

In this course, we delve into the history of the sandwich and explore the variety of cheese toasts and cheese sandwiches. How can a simple dish of two slices of toast and cheese provide a broad insight into Western cuisine?

REGISTRATION FROM THE BEGINNING OF MAY

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...

REGISTRATION FROM THE BEGINNING OF MAY

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 FROM MAY

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 address these and other questions in this starter course with Judith Erdin. With the...

REGISTRATION FROM THE BEGINNING OF MAY

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 how to use our new...

REGISTRATION FROM THE BEGINNING OF MAY

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...

APPLICATION OPENING IN MAY

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 Il Pane di una volta will show you how to...

REGISTRATION FROM THE BEGINNING OF MAY

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...

Want to bake crispy, airy baguettes with a wonderfully large-pored crumb yourself? In this course, blogger and former baker and pastry chef Judith Erdin (Streusel.ch) shows you how to bake this popular bread classic yourself in a simple way and...

REGISTRATION FROM THE BEGINNING OF MAY

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 FROM THE BEGINNING OF MAY

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 FROM THE BEGINNING OF MAY

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 in our part of the world, too, ramen and the...

REGISTRATION FROM THE BEGINNING OF MAY

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 in our part of the world, too, ramen and the...

REGISTRATION FROM THE BEGINNING OF MAY

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 ribbon noodle worms and...

REGISTRATION FROM THE BEGINNING OF MAY

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 ribbon noodle worms and...

REGISTRATION FROM MAY

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 address these and other questions in this starter course with Judith Erdin. With the...

How do you bake aromatic bread with spelt flour that is nice and airy and not dry? How does a scalded bread work? How can wheat flour be replaced by spelt flour in recipes? And why is spelt actually considered healthy? In this course with...

REGISTRATION FROM THE BEGINNING OF MAY

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...

REGISTRATION FROM THE BEGINNING OF MAY

In this course with certified fermentation specialist Franziska Wick, we embark on a journey into the world of microorganisms and wild yeasts. We will start our first fermentation approaches in the form of a...

They are the basis of all meals in Ethiopia and Eritrea: injera, the soft, airy flatbreads made from teff, the smallest grain. Topped with spicy pastes made from pulses and vegetables, they contain everything we need from a healthy...

REGISTRATION FROM THE BEGINNING OF MAY

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 FROM THE BEGINNING OF MAY

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 in our part of the world, too, ramen and the...

REGISTRATION FROM THE BEGINNING OF MAY

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 in our part of the world, too, ramen and the...

Make your own puff pastry? Sounds more complicated than it is. In this course we learn from blogger and former baker Judith Erdin how to make puff pastry easily without preservatives, emulsifiers or other additives,...

REGISTRATION FROM THE BEGINNING OF MAY

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 how to use our new...

APPLICATION OPENING IN MAY

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...

REGISTRATION FROM THE BEGINNING OF MAY

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 pastry is that it continues to mature and develop even after baking -...

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...

REGISTRATION FROM THE BEGINNING OF MAY

How do you make buckwheat sourdough and how do you look after it? How do you use it to bake pure (gluten-free*) buckwheat bread and how can it be integrated into everyday cooking and eating? margaretha jüngling shows in this...

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 FROM THE BEGINNING OF MAY

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 FROM THE BEGINNING OF MAY

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 FROM THE BEGINNING OF MAY

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. In the course...

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...

REGISTRATION FROM THE BEGINNING OF MAY

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...

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 FROM THE BEGINNING OF MAY

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 how to use our new...

REGISTRATION FROM THE BEGINNING OF MAY

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 ribbon noodle worms and...

REGISTRATION FROM MAY

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 address these and other questions in this starter course with Judith Erdin. With the...

REGISTRATION FROM THE BEGINNING OF MAY

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...

REGISTRATION FROM THE BEGINNING OF MAY

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 FROM THE BEGINNING OF MAY

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...

How do you bake aromatic bread with spelt flour that is nice and airy and not dry? How does a scalded bread work? How can wheat flour be replaced by spelt flour in recipes? And why is spelt actually considered healthy? In this course 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...

REGISTRATION FROM THE BEGINNING OF MAY

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. In the course...

REGISTRATION FROM THE BEGINNING OF MAY

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...

Make your own puff pastry? Sounds more complicated than it is. In this course we learn from blogger and former baker Judith Erdin how to make puff pastry easily without preservatives, emulsifiers or other additives,...

REGISTRATION FROM THE BEGINNING OF MAY

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 how to use our new...