Recipes with Keyword Baking:

The Alsatian equivalent of the Swiss Cheese Quiche ("Chäschuece") with bacon.

The French classic

Homemade key lime pie

Brioche with coffee and cinnamon. Ideal for fika.

A pastry from the city of Basel, covered with caraway seeds, traditionally eaten during Lent.

A rustic "Ruch"-bread with an extremely inhomogeneous crumb. Known for its unclean ear. Ideal with soups.

Simple, sweet and soft bread

An Austrian breakfast classic.

A slightly darker yeast bread.

A softer pretzel if the Swabian one is too crispy.

Seductively sweet and crumbly

A long cooking time leads to a sourdough taste despite the yeast.

A loaf with a very brown and moist crumb.

Actually quite easy to keep alive.

Alamannian Christmas cookies known for its beautiful motifs.

Quickly made with an interesting texture.

A nice milk bread ideal for the Swiss national holiday.

Late summer sweetness

A Swiss Advent bread roll in the shape of a man.

Popular throughout Switzerland, the fluffy bread from Ticino here with a pre-ferment.

Not yet optimal but already super tasty.

A Christmas classic.

A traditional rice pudding cake with apricot jam and raisins.

A Japanese toast ideal for sandwiches

The better gingerbread men

Pretzel bread if pretzels are not the right choice after all.

A basis for many cakes, here as a base recipe

The English classic with tea, jam and clotted cream.

Not difficult to make yourself and the Strudel tastes even better than when bought.

Honey and almonds and a vanilla cream on top

Better homemade

The French classic completely homemade.

A birthday classic for the summer

Simple and very tasty

A recipe that could only come from Zurich

A real Austrian farmhouse bread made from pure rye.

A simple pound cake recipe with cherries

The envy of all Gempen children

A potato bread with a small crumb that stays moist for a particularly long time. Originating from the Donau-Germans in Transylvania.

The Swabian ones have an incision on top, more fat and are more bulbous than Bavarian ones

A must for every Easter lunch

Can't be missing from the breakfast table on a Sunday. The Swiss Challah Bread.

A Swiss classic. Rustic bread with a huge and very moist crumb. Nothing for beginner bakers.

So that the bread tastes like grandma's

Good crust, soft centre with a little coffee flavour

A mild Italian farmhouse style bread with durum wheat flour and Levito Madre

For a rummy Christmas

A Swabian classic with a fine crumb and interesting crust.

Full of juiciness and with a long shelf life

Like Starbucks only better

A rustic "Füddliweggli" in a large version. Deeply browned curst.

A great versatile dough from burger buns to dessert.

The Swiss classic for January 6th to choose the wise man for the family.

Can't be missing from easter lunch

An enriched dough that results in soft, elastic burger buns.

The Italian version of a sourdough. It has a much softer flavour than its German counterpart.

Quick to make and irresistible. A Gempen classic