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 Classics
This classic Swiss tea cake is chock full of nuts and chocolate and has a wonderfully tender crumb.
This is the perfect tart for Spargelzeit, asparagus season, the very short window of time in Switzerland where asparagus is available and ubiquitous.
This firm semolina pudding is a Swiss childhood classic.
Schaffhausen’s famous onion tart, with a hint of bacon.
Grated apples, toasted nuts and cinnamon are all stuffed into a sweet crust. This perpetually juicy tart, named for Zürich’s clergy houses, is an apple-lover’s dream.
Not chewy, but rather firm and tender, this classic Swiss confection is made of two simple ingredients, quince and sugar.
The version from Murten, this bready base is topped with slightly sour, slightly caramelized cream.
These plump croissants are a Swiss bakery staple, stuffed with a sweet nut filling.
An incredibly simple, sweet Wähe, with a cream filling.
This is a classic bread pudding cake from Ticino, with as many versions as there are Nonnas in the canton.
Lucerne’s version of the classic Swiss pear bread.
Solothurn’s very own cake, chock full of hazelnuts.
Fabiana’s Lucernese gingerbread, is a fan favourite among her five children, numerous grandchildren, and Sam’s family, who lived next door for over a decade.
