Industrial mill
Museum for food culture
Baking school

Baking and cooking school


with Jakob Limacher

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 pastry is that it continues to mature and develop even after baking - it is even said that a good Stollen tastes best at Easter.
Starting with the classic yeast stollen made from buttery yeast dough, we go one step further and bring sourdough and spelt flour into play and work with dough starters.

We use the time in between on the course day to bake other Advent pastries, especially cookies, which we enrich with sourdough.

All dates

Saturday, November 09, 2024


Museum Mühlerama Seefeldstrasse 231 8008 Zurich

Course management
Jakob Limacher

CHF 330.00 incl. meals

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