Perhaps you’ve been wondering which 42 breads I selected for my Swiss Bread book? With over 200 breads to choose from in Switzerland, it wasn’t easy for me to decide!
For your review, in case you might be interested, here’s a list of all the recipes in my book. In addition to these recipes, you can read the stories behind each of these breads. The images below are mine, but the book contains beautiful photographs from Dorian Rollin with food styling by Camille Stoos.
I. National Breads
1. Zopf / Tresse / Treccia
2. Bauernbrot / Pain Paysan / Pain Paesano
3. Weggli / Petits Pains au Lait / Panini al Latte
4. 1.-August-Weggen / Petits Pains du 1er Août / Panino del 1° Agosto
5. Silserli / Petits Pains de Sils / Pane Sils
6. Dreikönigskuchen / Couronne des Rois / Corona dei re Magi
7. Grittibänz / Bonhomme de Pâte / Ometto di Pasta
II: Cantonal Breads
8. Baslerbrot (Basel)
9. Sensler Rua-Brot (Fribourg)
10. Bündner Roggenringbrot (Graubünden)
11. Pain Jurassien (Jura)
12. Luzernerbrot (Luzern)
13. Pain Neuchâtelois (Neuchâtel)
14. St. Galler Brot (St. Gallen)
15. Kopfbrot (Zug & Schwyz)
16. Pane Ticinese (Ticino)
17. Pain de Seigle / Roggenbrot (Valais)
18. Pain Vaudois à la Croix (Vaud)
19. Zürcherbrot (Zürich)
III: Savory Regional Breads and Yeasted Cakes
20. Pfilenbrot (Appenzell)
21. Fastenwähe (Basel)
22. Agatha-Brötli (Fribourg)
23. Gâteau du Vully (Fribourg)
24. Totché (Jura)
25. Pain au noix (Neuchâtel)
26. Thurgauer Böllewegge (Thurgau)
27. St. Galler Bürli (St. Gallen)
28. Türggenbrot (St. Gallen)
29. Pane Valle Maggia (Ticino)
IV: Sweet Regional Breads and Yeasted Cakes
30. Hefegugelhopf (Basel)
31. Meitli-Sonntag Ring (Aargau)
32. Biberfladen (Appenzell)
33. Baked Zigerkrapfen (Central Switzerland)
34. Mini-Cuchaule (Fribourg)
35. Ankenzelte (Glarus)
36. Bütschella (Graubünden)
37. Taillaule Neuchâteloise (Neuchâtel)
38. Taillé de Goumoëns (Vaud)
39. Cressin (Valais)
40. Magenbrot (throughout Switzerland, but more common in German-speaking regions)
41. Birnbrot (Graunbünden, but also found in Glarus and St. Gallen)
42. Fiàscia (Ticino)
As a reminder, I wrote Swiss Bread in English, and my publisher, Helvetiq, translated it into French (Pains Maison) and German (Brot Huusgmacht).
If you have any questions, or suggestions for additional Swiss breads I should write about, please don’t hesitate to contact me. Thanks!
Categories: Alpine food, book, bread, chocolate, Culinary travel, Dessert, Recipe, Recipes, Swiss, Swiss food, Switzerland
They all look amazing.
Thank you so much! Happy Friday!
This is really beautiful. Great work! This blog is so wonderful.
Thank you!
Do you make what lve heard called Swiss buns?
My partners father was a Swiss trained baker (Swiss German but with a yrs training in Davos as well) who moved to Canada in his 20s and passed away 10 yrs ago. He had a Swiss/Bavarian bakery in the Cdn Rockies that my partner grew up in. My partner makes Zopf and we have made biberli (both favourites) and pretzels (pretzels were his job as a teenager for the summer alpine festivals in his British Columbian hometown) from online recipes. But he would love to make some of the other daily type breads and especially misses Swiss buns, little white rolls that reminded me large eggs. Do you know these? Maybe there is a Swiss name? I would so very much appreciate your help.
Thank you! And I will certainly be seeking out your recipe book/s!
Dear Marlene, Thanks for your nice message! The homemade zopf, biberli and pretzels sound wonderful! Lucky you! I have been thinking about which Swiss bread rolls resemble the ones your describe! Nothing comes to mind, unfortunately. At first I was thinking about Weggli, but they certainly don’t look like eggs. If I have any leads for you, I will surely let you know! Many thanks, and best wishes. -Heddi