Paun cun Paira
The classic pear bread from canton Graubünden.
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 Baking
These crackers are easy to make, satisfyingly crispy, and great plain for an Apèro, or the perfect accompaniment to a cheese platter and crudités.
These bacon-stuffed piggies will start your new year right.
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.
Gotthelf's dense, chocolatey cake, decorated after his most famous tale, the horror classic The Black Spider.
Like Switzerland’s beloved boozy coffee, but in cake form.
Chur’s meatiest offering, in pie form.
A great family bake—bread on the bottom, applesauce on top, and a pretty lattice perfect for little hands to make.
Delicious horseshoes, stuffed with nuts and honey.
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.
Heidelbeerenwähe is the perfect way to use a pint of blueberries, and it makes a satisfying snack or even dinner.
A deeply satisfying chocolate cake with a moist, almost fudgy middle. It tastes great warm from the oven, or after a few days in the fridge.
The perfect vehicle for glorious Swiss fruit.
Available at every Swiss gas station and bakery throughout the country, these sausage rolls are a favourite quick lunch for manual labourers and students (and everyone else).
The Wähe, tart for all seasons, is the perfect vehicle for your rhubarb haul.
