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...

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...

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 weekend workshop at the Hotel Restaurant Bergalga in Avers, Magnus Zwyssig will teach us everything there is to know about slow baking with natural sourdough. We’ll explore the theory—and the magic—behind it and learn practical baking skills.
Plus...

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,...

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, 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...

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 over open fires, they have long served as both food and a way to share meals together.

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...

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...

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 system behind successful...

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...

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...

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...

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...

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.

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,...

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,...

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...

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...

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,...

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...

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...

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...

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...

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...

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.

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...

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)...

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)...

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...

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...

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,...

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...

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...