Zürich

I will be trading bread in Zürich until Saturday. Just let me know in advance and I bake for you!

I have two options for you:

Today I have a bread prepared in Gruyere made with water from the Mountains and old gruyere. I used french seasalt and Canadian flour grinded in München.

Tomorrow I will make what I like myself the most:

a Simple White sourdough.

I am only using the Sage I got from Villa Mellon in Kitzbühel. When you skip the fancy ingredientses you will leave space for the wheat and the sourdough. And to me, that is often more exciting.

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München

Beginning of next week I will be working at the press days in München. In case you like to do a bread exchange you just need to write to me in advance and I will bake for you! The photographer Yorrick Carroux has been sweet and offered me his bakery ALOF in Glockenbachviertel. Thank you!

I would prefer to trade during the Tuesday but wednesday morning would work too. I just need to know in advance so I don’t run out like last time.

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What would I like to trade?

Ok, so I have this little event coming up in Stockholm in October. It is a breakfast event with all traded dishes from around the world. I would love to have Zürich and München on the table as well. Please write to me if you have an idea or like to trade with me!

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And a huge TAHANK YOU to the Zürich guys at Da Tony who let me use their pizza oven on such a short notice. And even invited me to drink Averna while watching the dough rise. I never baked at 315 degrees before (well, maybe at the fire in Sinai). It warned out perfectly crispy and moist on the inside.