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
It’s at Chilbis, weekly markets, yearly markets, Christmas markets, and any other sorts of general festivities, where you’re bound to find Magenbrot, pieces of Lebkuchen with a sugary coating, often in bright pink bags.
Pane dei morti, Bread of the Dead, is a cookie that was traditionally baked throughout Italy and Italian Switzerland to commemorate the dead.
Ask someone from Zürich if they’ve ever had Zürcherbrot, and they might give you a blank stare—even though it’s the best-selling bread in the country.
Switzerland’s beloved open-faced apple pie, with custard and non-custard filling.
The season of melted cheese is upon us.
Just a couple of leftover potatoes give you the perfect excuse to make this delicious potato cake.
Easily Switzerland's most famous bread, Zopf is enjoyed in all regions of the country, particularly the Emmental, where butter is treasured and added to the bread with abandon, and the braids are often giant and sold by the metre.
For a long time I only made three strand Zopfs, because I couldn’t master the traditional two-strand method.
Or my husband Sam would swoop in, cross his hands a couple times, and have a perfect two-strand braid.
Enjoyed throughout Italy and Ticino, Crostata is a great way to use a glut of summer fruits.
The Basler Kirschenbrottorte is just what the German describes—cherry bread cake from Basel. It's basically a big bread pudding, chock full of cherries.
This cherry dish is the oldest surviving cherry recipe from the canton of Zug, and was first published in the late 18th century.
The bees are a-buzzing.
Inspired by their sweet, sweet honey, I bring you these cupcakes.
A cookie made with Nocino, a bittersweet liqueur made from green walnuts and particularly enjoyed in Ticino.
Now for the challenge of using up all of those leftover Easter bunnies—and what better way than an excuse to eat chocolate for breakfast?
That's right, bread pudding.
This version features a filling made of Weggli—little Swiss milk buns—and lots of raisins, which makes it like a bread pudding tart.
It isn't traditionally an Easter cake, and it isn't Swiss, but I like any excuse to make this buttery and jammy classic from just over the border.
What better way to celebrate St Fridolin, patron saint of Glaurs, than with the flaky, double stuffed puff pastry Glarner Pastete? Half filled with plums and half with almond paste, it's beloved in the canton and made in numerous bakeries throughout the region.
A magnet for children (and my husband), the bright green icing hides an intense chocolate filling.
These love letters from canton Solothurn are a perfect treat for your Gal- or Valentine.
What could be better than this flaky and creamy, crisp and soft dessert that is nearly impossible to eat neatly?
Delicious and wholesome, this polenta cake is stuffed with apples and raisins. Baked throughout central Switzerland, this particular variety comes from the canton of Nidwalden.
