Workshops @Mühlerama Museum
Private classes
our bread
We select only organic grains from Italy, stoneground wholegrain flour to keep the real taste of artisan traditional Italian bread. Depending on the grains, we ferment the dough from 24 to 48 hours. The long fermentation donate unique aroma, low in sugar bread and very nutritious and easy to digest carbs treat.
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Geschenkkarte
Von Großbritannien bis in die USA gibt es eine starke Welle von Sauerteigbäckern, die eine echte Brotkampagne gegen verarbeitetes Brot unterstützen. In dieser Rubrik finden Sie die wichtigsten Bäcker und Köche, die unsere Bäckerei-Philosophie und Links zur Verdaulichkeit von Sauerteigbrot beeinflusst haben.
WORKSHOPS
@MÜHLERAMA MUSEUM
“What would life be if we had no courage to attempt anything?”
Vincent Van Gogh
More than 150 people trained, we are proud to run our workshops in cooperation with Muhlerama Museum, the temple of baking in Zurich. We offer a wide varieties of workshops to disclose all the secrets of sourdough baking in an home environments, bake as a pro in the comfort of your home.