Basel, Switzerland
Basler Brot
Basler Brot is a dish made with a defined local recipe and ingredients.
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Switzerland
Brascidèla
Brascidèla is a dish made with a defined local recipe and ingredients.
Switzerland
Chocolate Bread
Schoggiweggli
A soft, buttery bread roll studded with chocolate chips, a Swiss bakery staple for breakfast or snack.
St. Gallen, Switzerland
Corn Bread
Türggenbrot
A Rhine Valley bread made from corn and wheat flour, with a compact crumb and toasted grain flavour.
Fribourg, Switzerland
Cuchaule
A saffron-yellow brioche bread from Fribourg, soft and slightly sweet, traditionally served at the Bénichon harvest festival with mustard.
Switzerland
Farmer's Bread
Bauernbrot
A large, rustic sourdough loaf with a dark, flour-dusted crust and a dense, chewy crumb, baked across German-speaking Switzerland.
Switzerland
Grittibänz
A sweet enriched dough shaped into a little man with raisin eyes, baked for St Nicholas Day in early December.
Basel, Switzerland
Lenten Tart
Fastenwähe
A flat yeast dough tart topped with caraway seeds, traditionally baked between Carnival and Easter in Basel and the Aargau.
Basel, Switzerland
Onion Bread
Bölletünne
A round, flat loaf from Basel baked with onions on top, giving the crust a sweet, caramelised flavour and a soft interior.
Switzerland
Root Bread
Wurzelbrot
A rustic sourdough bread shaped like a twisted root, with a dark, crackly crust and an open, chewy crumb, baked across Switzerland.
Basel, Switzerland
Schlumbergerli
A small, soft bread roll from Basel, split and filled with ham, cheese or sausage, eaten as a quick snack from bakery windows.
St. Gallen, Switzerland
St. Gallen Bread
St. Galler Brot
A rustic white bread from St. Gallen with a flour-dusted, slashed crust and a soft, airy crumb, baked in a wood-fired oven.
Graubünden, Switzerland
Swiss Pear Bread
Bündner Birnbrot
A bread dough wrapped around a dense filling of dried pears, figs, raisins, nuts and kirsch, baked as a loaf and sliced thin.
Valais, Switzerland
Valais Rye Bread
Pain de seigle valaisan
A dense round loaf of mostly rye, dark and slightly sour, baked hard so it keeps for weeks in a mountain chalet.
Switzerland
Zopf
A plaited loaf of white flour, milk and butter, glazed with egg and baked golden, eaten at Sunday breakfast.