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
