The cantonal bread for Zürich, Zürcherbrot has an oblong shape with slash marks across its surface and uniform slices.
Little, crunchy biscuit cylinders with a chocolate filling go well with a hot cup of coffee or tea.
These sweet, light macarons made by Confiserie Sprüngli are known as Luxemburgerli.
Luxemburgerli contain all-natural ingredients, some with alcohol and some without.
Thin honey biscuits known as Tirggel are popular during the winter, and especially at Christmas. Bakers have historically used wooden molds to imprint motifs on their surface.
You can purchase Tirggel at various retail stores in Zurich. Outside the city, Suter in Schönenberg has been making them since 1840. I first discovered them in the basement of the Jelmoli department store.
Also known as "Züri Gschnätzlets", this classic dish combines sliced veal and mushrooms with a side of rösti (similar to American hash browns).