Zopf

Zopf

The crowning jewel of most Swiss Sunday breakfast tables is the plaited, golden Zopf / Tresse / Treccia, whose name means ‘braid’ in German, French, and Italian.

Easily Switzerland's most famous bread, Zopf is enjoyed in all regions of the country, particularly the Emmental, where butter is treasured and added to the bread with abandon, and the braids are often giant and sold by the metre.

Polenta Dumplings

Polenta Dumplings

Marianne Kaltenbach lists these Polentaknödel as a Bündner speciality in her Aus Schweizer Küchen and drizzles her final, already cheese strewn, product with an espresso cup's worth of melted butter.

Dinkel Pop Bars

Dinkel Pop Bars

Dinkel is the German word for spelt and this ancient grain has been cultivated in Europe since the Late Stone Age. But after centuries of dominance, spelt production gave way to its heartier cousin, wheat, which required less care and yielded more grain. 

Through the hard work of farmers and millers, spelt was saved, and protected, and now can be enjoyed in numerous forms, from pasta to these puffed spelt bars.