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 tagged bread
Wonderfully crusty buns perfect for seasonal soups and lashings of butter.
Although typically filled with nuts, this chocolate variation is decadent and delicious.
A bready base with tart plums and a streusel topping, care of the Swiss Army cookbook.
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.
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.
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.
This bready, milky soup has become a (delicious) Swiss symbol for peace.
Ask someone from Zürich if they’ve ever had Zürcherbrot, and they might give you a blank stare—even though it’s the best-selling bread in the country.
Schinken im Teig just means ham in dough. Here the pork is first studded with dried fruit and carefully wrapped with bacon.
The bready, raisin-studded delicacy that Swiss families enjoy on the sixth of January, but for a crowd.
Grittibänz, sweet doughy bread boys, accompany the visit from Samichlaus on December 6th.
When I was in University I didn't have a fondue pot.
But my roommate Erin did.
Swiss families celebrate the sixth of January, Epiphany, by eating Dreikönigskuchen. This holiday celebrates the three kings finally reaching Bethlehem, and so a small plastic king figurine is baked into the bread. Whoever finds it is king for the day.
