My Swiss Kitchen

In a small hamlet in the Swiss alps, a young boy trudged the mountains pulling a sleigh full of bread to be delivered to the villagers. The boy grew up watching his father bake bread, Swiss tortes, and fine pastries for the surrounding villages. Eventually as a young man, he came to America. Time passed and the small boy… now a grandfather, came to Idaho where now he bakes fine pastries and breads for his neighbors and grandchildren. Max Eggimann, Master Baker, lives and bakes in Pocatello, Idaho.

The tastes of such honorable morals are evident in the utterly pure, satisfying textures of Felchlin Swiss chocolates.

We can’t wait for you to try this delicious gnocchi nettles recipe. Prepare to move quickly when you boil your gnocchi. When you lift them out of frying pan, they’re ready to serve. 2 lbs …

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Gnocchi —Puffs of Potato Goodness Everyone loves gnocchi when they’re done right. They’re light and chewy with just enough structure to stand up to any sauce you can dish out. So how do you describe …

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Open crumb, chewy texture, and a sweet buttery taste—that is the challenge of panettone. It requires a little more time and attention than most baked goods, but the result is delicious. Come and learn how …

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Find out more about the incredible Christmas Tradition of Panetone.

Carac pastry is an amazing chocolate tart Swiss dessert pastry. The only part that is baked is the crust. After the crust cools the creamy chocolate filling is added. Once that sets, you gently add …

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Soup du Chalet – Warm and Wonderful “Soup du Chalet” or “Cottage Soup” or “Soup of the Chalet” is the cheesemaker’s comfort food in the Fribourg Region. It’s lighter than fondue, but still has plenty …

Continue reading “Soup du Chalet: Garden Fresh Vegetable Soup”