Baking and cooking school
Sourdough Summer at 2,000 meters above sea level
with Magnus Zwyssig at the Hotel Restaurant Bergalga
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.
On top of that, we’ll enjoy plenty of good food, relaxation, and breathtaking scenery.
Registration for the course, including optional room reservations, is handled directly through the Hotel Restaurant Bergalga.
Procedure:
Friday, Aug. 28:
Arrive on your own; check-in available starting at 3:00 p.m.
6:30 p.m. Dinner, followed by an introduction to the world of sourdough
Saturday, Aug. 29:
Course times: 10:30 a.m.–12:30 p.m., 2:00–4:00 p.m.
Scheduled between the morning ritual, breakfast, lunch, free time, and dinner.
Sunday, August 30
Baking bread together starting at 7 a.m., morning ritual, breakfast
Course ends at 12 p.m., individual departure
Date
Friday, August 28, 2026, 6:00 p.m.
through
Sunday, August 30, 12:00 p.m.
Language
German
Venue
Hotel Restaurant Bergalga Rufana, Juppa 613, 7447 Avers
Course management
Magnus Zwyssig
Costs
CHF 260.00 course fee, excluding lodging – Registration via www.bergalga.ch – For hotel guests, all meals (excluding beverages) are included in the course. For external participants, breakfast and lunch are included.