Essen & Trinken
Bäcker-Confiseurwoche
Bäcker-Confiseure Regio Basel
Bäcker-Confiseure Regio Basel
,
Elisabethenstrasse
23, 4051 Basel
The regional association of bakers-confectioners Regio Basel invites interested parties to guided tours of their bakeries during one week.
Event details
In addition, workshops encourage participants to make their own biscuits, bread, etc:
Salt dough baking for children
Sutter Begg, the specialist for handmade baked goods, pastries, cakes and other delicacies, invites you to a workshop on salt dough baking on four dates. The workshop is designed for children and will take place in Münchenstein.
Sutter Begg, Frankfurt Str. 78, 4142 Münchenstein
Sat, Aug 20-27 & Sept 17-24, 10 a.m. - 12 p.m.
Registration: sutterbegg.ch, 30.- (incl. small gift)
Spitzbueb workshop for children
Ziegler Brot works with high-quality and fresh ingredients, is committed to regional products and pays attention to an ecological work process. In the workshop, children can get active themselves and make their own Spitzbueb.
Ziegler Bread, Rheinstrasse 91, 4410 Liestal, Switzerland
Sat, Sept. 24, 9 - 11 a.m.
Registration until Sept. 18: [email protected], 20.-
Factory tour at Jakob's Basler Leckerly
Immerse yourself in the exciting world of Switzerland's oldest biscuit manufactory. The guided tour by Andreas Kuster includes a historical overview of the development of the Basel Läckerli, a tour of the manufactory and a tasting of Läckerli recipes from three centuries. Finally, you can prove yourself as a packer. This competition is all about packing quality and speed. Of course, you can take the packed box with you as a "reward".
Jakob's Basler Leckerly, St. Johanns-Vorstadt 47
Sat, Sept 17-24, 2 - 3:30 p.m.
Registration: [email protected], 35.- (incl. "Bhaltis" with fine Leckerly)
Suitable for ages 10 and up
Braid workshop for adults
You always wanted to know how butter plait is made? The bakery Gunzenhauser in Sissach makes it possible in their workshop for adults. Of course, you can take the plait you make home with you.
Bakery Gunzenhauser, Hauptstrasse 68, 4450 Sissach
Tue, Sept. 20, 5 p.m. - 7:30 p.m.
Registration until Sept. 16: [email protected], 30.-
Praliné Workshop
The Café Kern bakery and confectionery in Laufen has been in business since 1833. The long tradition commits them to the highest quality in the production of their products of the in-house bakery confectionery and confectionery. Now you can also benefit from this long experience. Create your own praliné from Baselbieter wild pear brandy and learn interesting facts about chocolate and its processing.
Kern Confectionery Café, Hauptstrasse 26, 4242 Laufen, Switzerland
Wed, September 21, 5 - 8 p.m.
Registration until August 15: [email protected] (subject: Genusswoche), 35.- (incl. tasting and a box of made pralinés)
Ice cream and cake workshop
The workshop gives the opportunity to get hands-on, to understand important steps and to get to know the natural raw materials. It will be shown how to make the best cake in Switzerland. The Buchmann confectionery will tell you how ice cream is made exclusively with natural raw materials and why this requires a lot of expertise and experience. Many a work step will amaze you and a subsequent tasting will leave you seduced.
Buchmann confectionery, Emil Frey-strasse 157, 4142 Münchenstein, Switzerland
Thu, September 22 & Fri, September 23, 7:00 - 9:30 p.m.
Registration: [email protected], 85.- (incl. small aperitif and "Bhaltis" to take home)
Workshop Bread
The bread of Konditorei Buchmann is made with long leavening and natural sourdough. In the workshop you will learn why their bread, in contrast to industrial breads, is healthier, more aromatic and has a longer freshness. You will learn about the bakery and regional raw materials such as original spelt grain and will be able to make an original spelt plait. An insight into the production of the silver award-winning Pain au Chocolat with subsequent tasting will not be withheld from you.
Buchmann confectionery, Emil Frey-strasse 157, 4142 Münchenstein, Switzerland
Tue, September 20 & Wed, September 21, 7:00 - 9:30 p.m.
Registration: [email protected], 85.- (incl. small aperitif and "Bhaltis" to take home)
Night of the open bakery
When the city goes to sleep, life comes to the bakery - the heart of a traditional bakery. What happens until the showcase in the KULT bakery is filled with crispy breads and golden croissants?
and golden croissants? When does a baker drink his after-work beer? The bakery opens its bakery to sausage ways and beer. The bakers provide information about their work and their valuable craft around Butterzopf and Dinkeltaler.
Bakery KULT, Riehentorstrasse 18, 4058 Basel
Fri, September 16, 21:30 - 00:30 hrs.
Without registration and free of charge
How to croissant at home - croissant workshop
Yeast dough, delicacy and butter - lots of butter! This is how you create airy, flaky yet full-bodied French croissants. You will learn how to make the Gipfeli dough yourself with its many wafer-thin layers of butter. When does the dough need cold and when does it need extra love? A 6-hour workshop all about timing and temperature. The bakery KULT is pleased to take you into the world of Viennoiserie!
Bakery KULT, Elsässerstrasse 43, 4056 Basel
Thu, 22nd & Fri, 23rd September, 2 - 8 p.m.
Course leader: Dominique Müller
8 places per course
Registration until 5 days before the course: eventfrog.ch/howtocroissant, 160.- (including handout), 130.- for students (2 places per course)
The offers from Confiserie Brändli and Confiserie Bachmann will follow.
Note: This text was translated by machine translation software and not by a human translator. It may contain translation errors.
Salt dough baking for children
Sutter Begg, the specialist for handmade baked goods, pastries, cakes and other delicacies, invites you to a workshop on salt dough baking on four dates. The workshop is designed for children and will take place in Münchenstein.
Sutter Begg, Frankfurt Str. 78, 4142 Münchenstein
Sat, Aug 20-27 & Sept 17-24, 10 a.m. - 12 p.m.
Registration: sutterbegg.ch, 30.- (incl. small gift)
Spitzbueb workshop for children
Ziegler Brot works with high-quality and fresh ingredients, is committed to regional products and pays attention to an ecological work process. In the workshop, children can get active themselves and make their own Spitzbueb.
Ziegler Bread, Rheinstrasse 91, 4410 Liestal, Switzerland
Sat, Sept. 24, 9 - 11 a.m.
Registration until Sept. 18: [email protected], 20.-
Factory tour at Jakob's Basler Leckerly
Immerse yourself in the exciting world of Switzerland's oldest biscuit manufactory. The guided tour by Andreas Kuster includes a historical overview of the development of the Basel Läckerli, a tour of the manufactory and a tasting of Läckerli recipes from three centuries. Finally, you can prove yourself as a packer. This competition is all about packing quality and speed. Of course, you can take the packed box with you as a "reward".
Jakob's Basler Leckerly, St. Johanns-Vorstadt 47
Sat, Sept 17-24, 2 - 3:30 p.m.
Registration: [email protected], 35.- (incl. "Bhaltis" with fine Leckerly)
Suitable for ages 10 and up
Braid workshop for adults
You always wanted to know how butter plait is made? The bakery Gunzenhauser in Sissach makes it possible in their workshop for adults. Of course, you can take the plait you make home with you.
Bakery Gunzenhauser, Hauptstrasse 68, 4450 Sissach
Tue, Sept. 20, 5 p.m. - 7:30 p.m.
Registration until Sept. 16: [email protected], 30.-
Praliné Workshop
The Café Kern bakery and confectionery in Laufen has been in business since 1833. The long tradition commits them to the highest quality in the production of their products of the in-house bakery confectionery and confectionery. Now you can also benefit from this long experience. Create your own praliné from Baselbieter wild pear brandy and learn interesting facts about chocolate and its processing.
Kern Confectionery Café, Hauptstrasse 26, 4242 Laufen, Switzerland
Wed, September 21, 5 - 8 p.m.
Registration until August 15: [email protected] (subject: Genusswoche), 35.- (incl. tasting and a box of made pralinés)
Ice cream and cake workshop
The workshop gives the opportunity to get hands-on, to understand important steps and to get to know the natural raw materials. It will be shown how to make the best cake in Switzerland. The Buchmann confectionery will tell you how ice cream is made exclusively with natural raw materials and why this requires a lot of expertise and experience. Many a work step will amaze you and a subsequent tasting will leave you seduced.
Buchmann confectionery, Emil Frey-strasse 157, 4142 Münchenstein, Switzerland
Thu, September 22 & Fri, September 23, 7:00 - 9:30 p.m.
Registration: [email protected], 85.- (incl. small aperitif and "Bhaltis" to take home)
Workshop Bread
The bread of Konditorei Buchmann is made with long leavening and natural sourdough. In the workshop you will learn why their bread, in contrast to industrial breads, is healthier, more aromatic and has a longer freshness. You will learn about the bakery and regional raw materials such as original spelt grain and will be able to make an original spelt plait. An insight into the production of the silver award-winning Pain au Chocolat with subsequent tasting will not be withheld from you.
Buchmann confectionery, Emil Frey-strasse 157, 4142 Münchenstein, Switzerland
Tue, September 20 & Wed, September 21, 7:00 - 9:30 p.m.
Registration: [email protected], 85.- (incl. small aperitif and "Bhaltis" to take home)
Night of the open bakery
When the city goes to sleep, life comes to the bakery - the heart of a traditional bakery. What happens until the showcase in the KULT bakery is filled with crispy breads and golden croissants?
and golden croissants? When does a baker drink his after-work beer? The bakery opens its bakery to sausage ways and beer. The bakers provide information about their work and their valuable craft around Butterzopf and Dinkeltaler.
Bakery KULT, Riehentorstrasse 18, 4058 Basel
Fri, September 16, 21:30 - 00:30 hrs.
Without registration and free of charge
How to croissant at home - croissant workshop
Yeast dough, delicacy and butter - lots of butter! This is how you create airy, flaky yet full-bodied French croissants. You will learn how to make the Gipfeli dough yourself with its many wafer-thin layers of butter. When does the dough need cold and when does it need extra love? A 6-hour workshop all about timing and temperature. The bakery KULT is pleased to take you into the world of Viennoiserie!
Bakery KULT, Elsässerstrasse 43, 4056 Basel
Thu, 22nd & Fri, 23rd September, 2 - 8 p.m.
Course leader: Dominique Müller
8 places per course
Registration until 5 days before the course: eventfrog.ch/howtocroissant, 160.- (including handout), 130.- for students (2 places per course)
The offers from Confiserie Brändli and Confiserie Bachmann will follow.
Note: This text was translated by machine translation software and not by a human translator. It may contain translation errors.
Alle Rechte vorbehalten