Krustenkranz
Wonderfully crusty buns perfect for seasonal soups and lashings of butter.
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.
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.
All in Swiss Bread
Wonderfully crusty buns perfect for seasonal soups and lashings of butter.
Although typically filled with nuts, this chocolate variation is decadent and delicious.
These bacon-stuffed piggies will start your new year right.
A great family bake—bread on the bottom, applesauce on top, and a pretty lattice perfect for little hands to make.
The version from Murten, this bready base is topped with slightly sour, slightly caramelized cream.
The savoury version of the bready Mont Vully classic, topped with bacon and caraway seeds.
A bready base, topped with sour cream is canton Jura’s best-known dish.
Sometimes you just need bread and chocolate, and these big buttery buns are the perfect solution.
This is a classic bread pudding cake from Ticino, with as many versions as there are Nonnas in the canton.
Magentraes is a pretty pink spiced sugar made in canton Glarus.
Tannenzapfen, the German word for pine cone, makes the perfect design (and pun) for my festive Zopf, which is stuffed with raisins and candied peel, and decorated to look as though it’s fallen from a huge bready tree.
Switzerland’s favourite fruit is the apple.
As a child, the start of Switzerland’s national holiday was always the same—breakfast at my grandmother’s house, a round little Weggli topped with a tiny Swiss flag on each plate.
Slicing a loaf of Solothurnerbrot means a satisfying crunch and a generous spray of crumbs.
Before Zwieback, there’s Einback.
Replace the milk with orange juice in a traditional Zopf, add dark chocolate, and you’ve got a delicious treat for brunch, or Zvieri.
