All in Swiss Breakfast

Birchermüesli

Birchermüesli

When I first moved to Switzerland, I did a short stage at a lovely bakery in the mountains. With a 4:30 am start, by the time z'Nuni rolled around I was ravenous. I was offered my choice from the display case and I took a little pot of pink, berry Birchermüesli. Two bites and I was sold.

How could it possibly be so creamy?  

Dr. Bircher's Müesli

Dr Bircher's Müesli

"It's weird," was Sam's consensus on the original Birchermüesli recipe.

If you are familiar with the creamy variety sold in bakeries and cafes around Switzerland and the world, this is very much a departure, but it is the original version from Swiss physician and nutritionist, Dr. Maximilian Oskar Bircher-Benner. 

Brot Pudding

Brot Pudding

In Swiss German the Aaschnitt, or end of the bread, is called something different in practically every region of the country. It is a word commonly used to show the extreme variety in regional terms throughout the German speaking realm. Regardless of what you call it, it makes great bread pudding. 

Tannen Granola

Tannen Granola

I really wanted to like tannen syrup. I had never tried it before and it's thick and amber and smells like Christmas. It seemed so alpine and wholesome that I felt sure I would love it. I spread it thickly onto a piece of Zopf, breathed deeply (O Tannenbaum!) and took a bite. It tasted like an alpine meadow in bloom. It didn't taste like Christmas at all.  

 So, I decided that I needed to do something else with the rest of the jar, namely granola.