Sweet + Swiss

TABLE OF CONTENTS

I. Introduction


II. Baking Tips and Guidance


III. Breads, Yeasted Cakes & Pastries


1. Rosinenkranz (Nidwalden)

2. Einback (CH)

3. Pittà (Graubünden)

4. Nussgipfel (CH)

5. Petits Pains à la Confiture (Suisse Romande)

6. Schoggiweggli (Basel-Stadt)

7. Salée Ormonanche (Vaud)

8. Merishauser Bienenstich (Schaffhausen)

9. Andeerer Quarkini - Torsten Rönisch, Hotel Capricorns in Wergenstein (Graubünden)

10. Rissole aux Poires (Genève)

11. Apricot Jalousien (Valais / CH)

12. Pane dei Morti (Ticino)

IV. Cakes & Tarts


1. Lebkuchen (Central Switzerland)

2. Torta di Pane – Arturo Sartore, Grotto dei Due Ponti in Giornico (Ticino)

3. Fideriser Torte (Graubünden)

4. Chocolate Gugelhopf (Bern)

5. Tuorta da Nuschs (Graubünden)

6. Vegan Rüblitorte – Zineb Hattab, Restaurant KLE in Zürich (Zürich)

7. Zimtfladen (Appenzell, St. Gallen)

8. Flon de Savièse (Valais)

9. Gâteau aux Noisettes (Neuchâtel)

10. Carac (CH)

11. Schlorzifladen (Appenzell, St. Gallen)

12. Solothurnerli (Solothurn)

13. Tarte à la Raisinée – Romano Hasenauer, Auberge du Chalet-des-Enfants in Mont-sur-Lausanne (Vaud)

14. Tarte aux Pruneaux (Geneva, Vaud and Neuchâtel)

V. Cookies


1. Grassins (Graubünden)

2. Basler Leckerli (Basel-Landschaft / Basel-Stadt)

3. Ciambelle (Ticino)

4. Spitzbuben (CH)

5. Zimstängel (Basel-Landschaft)

6. Drusenzelte (Glarus)

7. Seisler Brätzele (Fribourg)

8. Crèfli (Ticino)

9. Totenbeinli (Graubünden)

VI. Creamy desserts & other sweet treats


1. Brönnti Crème (CH)

2. Chocolate Parfait Glacé à l'Absinthe (Neuchâtel)

3. Griessauflauf with Cherries (Zug)

4. Apple Meringue with Süssmostcreme, Rum Raisin Ice Cream and Hüppen

– Bernadette Lisibach, Neue Blumenau in Lömmenschwil (St. Gallen)

5. Cholermüs (Obwalden)

6. Heiperchochchüechu (Valais)

7. Meringues (CH)

8. Caramels à la crème (CH)

9. Candied Walnuts with Magenträs (Glarus)

10. Plum Sorbet with Rosemary and Damassine AOP (Jura)

VII. Acknowledgements


VIII. References


IX. Index

Originally from the United States, Heddi Nieuwsma moved to Switzerland in 2012. Since her arrival, she has developed a passion for learning about Swiss food. Via her blog, Cuisine Helvetica, she shares recipes, stories and travel experiences. In 2018, the American magazine Saveur chose her blog among thousands as a finalist for its international awards under the category “Best Special Interest Food Blog.” She works to make Swiss cuisine known for more than just chocolate and cheese.