Baking and cooking school
Events
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, Giorgio Bordoni of Panetteria Bordoni shows us how to make the typical rye bread of Puschlaver with few good ingredients, but with all the more patience and love for the craft itself. Through the processing of Biga, a solid...
In this course Luca Daguati shows us how to make the traditional pasta from wheat and buckwheat flour using his favorite dish Pizzoccar ala pus'ciavina. The pizzoccheri can be cooked and eaten on the spot as you like, or else...
In this course Luca Daguati shows us how to make the traditional pasta from wheat and buckwheat flour using his favorite dish Pizzoccar ala pus'ciavina. The pizzoccheri can be cooked and eaten on the spot as you like, or else...
In this course Luca Daguati shows us how to make the traditional pasta from wheat and buckwheat flour using his favorite dish Pizzoccar ala pus'ciavina. The pizzoccheri can be cooked and eaten on the spot as you like, or else...
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...
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...
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...
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...
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 workshop, together with the instructor Elena Velychko, we will prepare a menu from seasonal wild plants provided by the surrounding nature. Wild plants offer a valuable and healthy addition to our daily diet....
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...
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...
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...
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...
What is good bread? Why knead? Is flour the same as flour? How can I bake like a pro at home? And how do the holes actually get into the dough?
We'll tackle these and other questions in this starter course with Margaretha Jüngling. With your hands in the...
"Giovedi Gnocchi" - gnocchi on Thursdays, is the iron rule in Italy. But why only on Thursdays? Far too bad, thinks Claudio Del Principe. Gnocchi make every day a day of celebration. The enthusiasm with which the successful book author and...
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 intensive one-day course with Lutz Geißler and Christina Weiß, we will devote ourselves entirely to baking with new and old spelt varieties: What is important in dough processing, what techniques do we use to improve our spelt dough and what...
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...
