Baking and cooking school

Schüttelbrot – Living Food

with Studio Erba - Suzanne Bernhard and Philipp Kolmann

Together with Suzanne Bernhard and Philipp Kolmann from Studio Erba, we’ll learn how to make Schüttelbrot. This traditional method of processing grains is deeply rooted in Alpine culinary culture and demonstrates how whole grains can be made to last and be easily digestible through artisanal know-how and microbial processes.

What do the Alpine landscape, bread, and our microbiome have in common?

We’ll explore this question together with internationally active artists and designers in an immersive workshop. We’ll delve into heirloom grains, sourdough, fermentation, and Alpine food culture. The focus will be on the microorganisms that transform the dough and help us better digest whole grains.

Fresh foods react to their environment, the ingredients used, and how they are prepared. That’s why this day isn’t just about a recipe—it’s also about closely observing, smelling, feeling, and tasting. Participants will make their own Schüttelbrot dough and take it home with them. During the workshop, Suzanne Bernhard and Philipp Kolmann will bake Schüttelbrot, which everyone will then taste together.

Schüttelbrot is served with Kletzn-Salsiz, Glundler—a traditional cooked cheese—and pickled vegetables. In this way, craftsmanship, sensory perception, microorganisms, and Alpine culinary culture come together to create a delightful and multifaceted experience.

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Artist Suzanne Bernhard and designer Philipp Kolmann have been exploring the culinary culture of Alpine regions and traditional methods of food processing and preservation for many years. Recipes and techniques have been passed down through generations through shared meals and hands-on preparation. In the process, new, unique forms have continually emerged, adapted to the spirit of the times.

In their work, they explore the relationships between landscapes, food, microorganisms, and the human body. Plants, animals, minerals, and the climate shape not only regional food cultures but also the microbial processes in our food and our own microbiome.

On this day, sensory perception, craftsmanship, and enjoyment come together to create a firsthand experience of food, landscape, and vibrant culture.

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