Bake the season
the Swiss way
Zurich
It’s festive, it’s hands-on, with flour drifting into places no recipe ever mentions – yet the moment you craft your first Swiss Christmas biscuit, a quiet sense of pride sneaks in. And because we at Cosa believe in experiencing things first-hand, we rolled up our sleeves and joined a winter baking class in Zurich. The Swiss may be known for precision, but in the kitchen things can be delightfully imperfect. Symmetry is optional. Flavour isn’t.
Swiss tradition worth tasting
Swiss tradition worth tasting
This class wasn’t just about baking – it was a peek into Swiss culture. Our culinary guide shared recipes guarded for generations, where spices like cinnamon and cloves were precious enough to save for December. You’ll meet the flourless Zimtstern, long ahead of any gluten-free trend, and the cheerful Grittibänz, a little bread man once baked to ward off bad spirits. These days he frightens no one… except the person trying to shape his legs evenly.
Sweet surrender
Sweet surrender
The moment the timer pinged, the room fell silent. Butter, almond, cocoa – the holy trinity of Christmas – scented the air. Fresh juice and warm laughter, as we savoured our own creations, made even novice bakers feel like seasoned chefs. We were sharing not only delicious recipes but also sweet memories, and a deeper connection to Swiss culture.
A toast to winter done well
A toast to winter done well
Zurich’s seasonal charm drifts from the lakeshore straight into the kitchen. Here, festive Swiss tradition blends with joyful teamwork – creating a story worth sharing. Gluten-free options? Of course. Festive spirit? Guaranteed. Because the true taste of Switzerland isn’t found in a shop; it’s baked by hand, shared with laughter, and best enjoyed warm. If you’re tempted to try crafting a Grittibänz with legs a little neater than ours, get in touch with us.
