Hi, I'm Andie.
I live near the Swiss Alps, in Bern, and I love not only melting cheese, but all kinds of Swiss cooking.
The sheer volume of rhubarb, with soft, tart pieces in every bite, makes this cake a real winner.
Paired with cheese in this savoury tart, sauerkraut is the star of the show!
Irresistible pretzel buns.
The nuttiest and crunchiest of Swiss cookies.
These buttery and tender sablés get a helpful kick from the addition of homemade Nocino—a liqueur made with green walnuts.
Die Entstehung meines neuen Buches, Schümli Pflümli & Co.
This classic Swiss tea cake is chock full of nuts and chocolate and has a wonderfully tender crumb.
A boozy, nutty cake featuring a walnut liqueur beloved in Ticino.
These buttery, jam-filled beauties are the perfect choice for the one you love.
This cinnamon bun-adjacent cake is stuffed with nuts and raisins, can be drizzled with icing, and makes a lovely afternoon snack or decadent breakfast.
Who needs beef patties when you have saucisson?
Wonderfully crusty buns perfect for seasonal soups and lashings of butter.
A gloriously creamy cake with quark, plums and streusel as the base and topping.
A perfect use of Swiss chard, both stems and leaves.
This fruit Wähe—a big, beautiful fruit tart—feeds a crowd.
This easy summer bake is the perfect way to feature Switzerland’s wonderful summer fruit.
Floral, citrusy and fresh, this summery jelly is like sunshine in a jar.
This is the perfect tart for Spargelzeit, asparagus season, the very short window of time in Switzerland where asparagus is available and ubiquitous.
Although typically filled with nuts, this chocolate variation is decadent and delicious.
