Events
In this intensive one-day course with Lutz Geißler and Christina Weiß, we will devote ourselves entirely to the philosophy and craft of the French classic: What is important when working the dough, what effect do different techniques of shaping 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,...
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...
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...
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...
With Susanne Vögeli we will prepare the cakes from the Indian cuisine. We first make the samosa dough and then roast local vegetables for different fillings.
We sniff coriander seeds, cardamom pods and mace flowers. With...
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 for children and their parents, grandparents, godparents and godmothers, we make our favorite everyday food by hand and with simple kitchen tools. From funny pasta caterpillars to long pasta worms to fluttery...
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 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...
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...
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...
From the UN to the Federal Council - everyone is calling for more plant proteins in the diet. How we can easily and enjoyably incorporate our extra portion of vegetable protein into everyday life, shows us legume expert Lena Rutishauser aka Lentil lentils...
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...
Safety goggles and rubber gloves? It also works without caustic 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 pastries under safe home...
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,...
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...
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 deal with an enriched 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,...
Bake crispy, airy baguettes with a beautifully large-pored crumb yourself? In this course, blogger and former baker-pastry chef Judith Erdin (Streusel.ch) shows how you can easily bake the popular bread classic yourself and...
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...
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...
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 for children and their parents, grandparents, godparents and godmothers, we make our favorite everyday food by hand and with simple kitchen tools. From funny pasta caterpillars to long pasta worms to fluttery...
In this course for children and their parents, grandparents, godparents and godmothers, we make our favorite everyday food by hand and with simple kitchen tools. From funny pasta caterpillars to long pasta worms to fluttery...
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...
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,...
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...
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...
With Susanne Vögeli we make the Japanese noodles from buckwheat. The mock cereal does not contain gluten. The grain connoisseur shows how to make supple soba from freshly ground buckwheat.
We will also learn the simplified version with...
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,...
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...
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...
Viva el maíz! In this class, Daniela Rangel, founder of Masamor, Switzerlands first Nixtamal Tortillería y Molino, will not only celebrate Mexican cuisine with her favorite Tortilla, Tacos and Quesadilla receipes, but also teach us all about the ancient...
In this course for children and their parents, grandparents, godparents and godmothers, we make our favorite everyday food by hand and with simple kitchen tools. From funny pasta caterpillars to long pasta worms to fluttery...
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...
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,...
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 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...
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,...
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....
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)...
Safety goggles and rubber gloves? It also works without caustic 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 pastries under safe home...
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)...
In this course for children and their parents, grandparents, godparents and godmothers, we make our favorite everyday food by hand and with simple kitchen tools. From funny pasta caterpillars to long pasta worms to fluttery...