{"title": "Food Walk: „Gute Körner, guter Start – die Renaissance der Kohlenhydrate“", "start": "2026-10-29T17:00:00+01:00", "end": null, "place": "Mühle Tiefenbrunnen", "address": "", "price": "0 CHF", "price_from": null, "price_to": null, "tickets_url": "", "category": "workshops-courses", "tags": ["food-drink/baking/sourdough"], "description": "A food walk with a short workshop on whole grains, long dough fermentation and sourdough – including starting your own sourdough starter. It is run by Ernährungsforum Zürich as part of the FoodWalks&Talks series, which since spring 2026 has explored how the recommendations of the Swiss food pyramid can be put into everyday practice. On site, Magnus Zwyssig and Pius Tschumi of the Mühlerama show how grain quality, regional origin and gentle processing lead to flavourful foods, and what sourdough bread can mean for your microbiome.", "url": "https://noky.io/en/zurich/events/food-walk-gute-korner-guter-start-die-renaissance-der-kohlen-59675/", "official_url": "https://ernaehrungsforum-zueri.ch/projekt/foodwalks-talks", "image": "https://noky.io/images/8b71abbc7649d301323ee69c72c091cf88b766894c2a7dd1cc2fee92eb8a44d8-600.webp", "dates": [{"start": "2026-10-29T17:00:00+01:00", "end": null, "place": "Mühle Tiefenbrunnen", "address": "", "tickets": ""}], "similar": [{"title": "Sauerteig Basiskurs", "start": "2026-11-11T18:00:00+01:00", "end": null, "place": "Mühlerama", "address": "", "price": "CHF 165.00 inkl. Verpflegung", "price_from": "165.00", "price_to": "165.00", "tickets_url": "", "category": "workshops-courses", "tags": ["food-drink/baking/sourdough"], "description": "The 'Sauerteig Basiskurs' is an introductory course laying the foundation for one's sourdough career. It is led by Magnus Zwyssig, actually an architect who bakes out of passion and makes his sourdough bread in small batches at home. He explains the phenomenon of sourdough and helps participants start their own starter culture. Participants learn to understand and care for their new 'pet' so they can soon bake their own sourdough bread at home.", "url": "https://noky.io/en/zurich/events/sauerteig-basiskurs-6337/", "official_url": "https://www.muehlerama.ch/veranstaltungen/detail/sauerteig-basiskurs-261111", "image": "https://noky.io/images/97f0496d0f4ad0bd1692538c5edf6fe57bb828c068f164a5584bdb2284e6410c-1200.webp"}, {"title": "sauerteigbrot workshop, GZ Grünau", "start": "2026-11-08T13:00:00+01:00", "end": null, "place": "Gemeinschaftszentrum Grünau", "address": "Grünauring 18, 8064 Zürich", "price": "CHF 10.00, Kulturlegi CHF 5", "price_from": "10.00", "price_to": "10.00", "tickets_url": "", "category": "workshops-courses", "tags": ["food-drink/baking"], "description": "The sauerteigbrot workshop at GZ Grünau teaches you how flour, water, salt and time turn into an aromatic sourdough bread. It is run by Grazia de Martiono. You also learn how sourdough can help avoid food waste.", "url": "https://noky.io/en/zurich/events/sauerteigbrot-workshop-gz-grunau-5120/", "official_url": "https://gz-zh.ch/gz-gruenau/angebote/sauerteigbrot-workshop/", "image": "https://noky.io/images/5d25bf2f18a1922f2a89f0d35f614a3091a1885dacdb9d7040c4d856ca326dc0-600.webp"}, {"title": "Brot backen Basiskurs", "start": "2026-11-09T18:00:00+01:00", "end": null, "place": "Mühlerama", "address": "", "price": "CHF 165.00 inkl. Verpflegung", "price_from": "165.00", "price_to": "165.00", "tickets_url": "", "category": "workshops-courses", "tags": ["food-drink/baking/bread"], "description": "The 'Brot backen Basiskurs' is a starter course on baking bread in the baking and cooking school of the Museum Mühlerama in Zurich. It is led by Matteo Vandi, twice Swiss champion in pizza baking and a true expert in dough. With hands in the dough, it tackles questions such as: what makes good bread, why knead, is all flour the same, and how do the holes get into the dough? Participants learn why bread baking has a lot to do with feel and how, with the right tricks, they can quickly achieve impressive results.", "url": "https://noky.io/en/zurich/events/brot-backen-basiskurs-6335/", "official_url": "https://www.muehlerama.ch/veranstaltungen/detail/brot-backen-basiskurs-261117", "image": "https://noky.io/images/df36646310afdac0244ef3f50a11393d5cc6d0b8af9ba0b94ac70c59ed4a05c2-1200.webp"}, {"title": "Dinkel Sauerteig", "start": "2026-11-12T18:00:00+01:00", "end": null, "place": "Mühlerama", "address": "", "price": "CHF 165.00 inkl. Verpflegung", "price_from": "165.00", "price_to": "165.00", "tickets_url": "https://www.muehlerama.ch/veranstaltungen/detail/dinkel-sauerteig-261112", "category": "workshops-courses", "tags": ["food-drink/baking/sourdough"], "description": "A baking course for experienced sourdough bakers about spelt sourdough bread. Jakob Limacher, a career-changer baker and fermentista who most enjoys baking with single-variety grain, leads the course. Using regional flours from spelt varieties such as Copper, Raisa, Gletscher or Edelweisser, participants work with pre-ferments such as sourdoughs as well as soakers and scalds. Breads are made from a base recipe and varied in different directions, for example as pizza or focaccia or with roasted walnuts, olives or tomatoes.", "url": "https://noky.io/en/zurich/events/dinkel-sauerteig-6338/", "official_url": "https://www.muehlerama.ch/veranstaltungen/detail/dinkel-sauerteig-261112", "image": "https://noky.io/images/842177527ef02a6c7f8e484d82b35a82aab405066b13f8aa7aafa4e21688b4af-1200.webp"}, {"title": "Croissant or Cornetto – EN", "start": "2026-10-31T10:00:00+01:00", "end": "2026-10-31T14:00:00+01:00", "place": "Mühlerama", "address": "", "price": "CHF 165.00 Catering included", "price_from": "165.00", "price_to": "165.00", "tickets_url": "https://www.muehlerama.ch/veranstaltungen/detail/cornetto-261022", "category": "workshops-courses", "tags": ["food-drink/baking"], "description": "Croissant or Cornetto – EN is a baking and cooking workshop at the Mühlerama museum in Zürich. Grazia De Martino of Grazia's Baking demonstrates how to work with enriched, laminated dough using a step-by-step method. The class covers dough composition and lamination, yeast fermentation, mixed leavening with sourdough culture, gluten development and flavor formation, so that the French or Italian breakfast pastry can be made at home. The workshop is held in English, with course material in English and German.", "url": "https://noky.io/en/zurich/events/croissant-or-cornetto-en-6326/", "official_url": "https://www.muehlerama.ch/veranstaltungen/detail/cornetto-261022", "image": ""}, {"title": "SOIL TO SOUL Food Festival", "start": "2026-10-28T00:00:00+01:00", "end": "2026-10-31T00:00:00+01:00", "place": "Kulturhaus Helferei", "address": "Kirchgasse 11, 8001 Zürich", "price": "", "price_from": "0.00", "price_to": "0.00", "tickets_url": "https://soil-to-soul-symposium-2026.shop.bookinea.app/a/tagespass-donnerstag-10792", "category": "festivals-street", "tags": ["food-drink/sustainable-food"], "description": "SOIL TO SOUL is a food festival in Zurich that calls itself the most honest food festival in Switzerland. It starts where your food begins: in the soil, and explores questions such as what makes food nutritious, why healthy soil matters, and how enjoyment, health and the future are connected. The programme offers workshops, tastings, talks, culinary events and farm visits on topics like wild herbs, fermentation, biodiversity, regenerative agriculture, culinary medicine and forward-looking farm-to-table cuisine. It is aimed at foodies, cooks, producers, hospitality hosts, health professionals and farmers alike – anyone who wants not just to eat well but to understand what lies behind it.", "url": "https://noky.io/en/zurich/events/soil-to-soul-food-festival-6020/", "official_url": "https://sotoso.org/events/soil-to-soul-symposium-2026/", "image": "https://noky.io/images/3936604138485a8be93baaffb2627ffde7e644a108de0443d9105af94f819f77-1200.webp"}, {"title": "Stollen im Advent", "start": "2026-11-08T09:00:00+01:00", "end": null, "place": "Mühlerama", "address": "", "price": "CHF 330.00 inkl. Verpflegung", "price_from": "330.00", "price_to": "330.00", "tickets_url": "", "category": "workshops-courses", "tags": ["food-drink/baking", "occasion/advent"], "description": "\"Stollen im Advent\" is an intensive one-day course on the traditional, long-keeping Christmas stollen at the baking and cooking school of the Mühlerama museum. Course leader Jakob Limacher, a career-changer baker and fermentista who loves baking and experimenting with single-origin grains, especially spelt, teaches the classic yeast stollen made from buttery yeast dough and then goes further with sourdough, spelt flour and dough pre-stages. What is special about stollen is that it continues to ripen and develop after baking – it is even claimed that a good stollen tastes best at Easter. The gaps during the course day are used to bake other Advent treats, in particular cookies enriched with sourdough.", "url": "https://noky.io/en/zurich/events/stollen-im-advent-6334/", "official_url": "https://www.muehlerama.ch/veranstaltungen/detail/stollen-261108", "image": "https://noky.io/images/1ccaffb68d3e2586564e3b8f46bcceb521f3c88c4e1a8117a3557737798dcbef-1200.webp"}, {"title": "Essiggemüse und Pickles", "start": "2026-11-06T18:30:00+01:00", "end": null, "place": "Stadtgärtnerei Zürich", "address": "", "price": "", "price_from": "0.00", "price_to": "0.00", "tickets_url": "", "category": "workshops-courses", "tags": ["food-drink/preserving"], "description": "A course in which vegetables from the garden are preserved yourself. It is led by Dubravka Vrdoljak, a food scientist, and Melanie Paschke, a pickling cook, both from the association Zukunftstauglichhoch10. Participants use beetroots, rose blossoms, onions, carrots and other vegetables to make Asazuke and traditional pickles in jars, and in the theoretical part they learn the mixing cross for determining the right vinegar ratio. The mixtures ranging from sweet-and-sour to sour go excellently with raclette and fondue or enrich the menu as pickles in between.", "url": "https://noky.io/en/zurich/events/essiggemuse-und-pickles-80408/", "official_url": "https://zuercher-museen.ch/museen/stadtgaertnerei-zentrum-fuer-pflanzen-und-bildung/essiggemuese-und-pickles", "image": "https://noky.io/images/70bb333f523bdca16dcf5da55d8bc5ca4e9f42add334ad80e30a5b28e99e52ed-2000.webp"}, {"title": "Seri: Next mission Shokupan", "start": "2026-11-04T18:00:00+01:00", "end": "2026-11-04T22:00:00+01:00", "place": "Mühlerama", "address": "", "price": "CHF 165.00 inkl. Verpflegung", "price_from": "165.00", "price_to": "165.00", "tickets_url": "", "category": "workshops-courses", "tags": ["food-drink/baking"], "description": "A baking course at the Museum Mühlerama devoted to perfecting the airy Japanese milk bread Shokupan. The course is led by Seri Wada, who spent ten years supplying Zurich with arguably the best baguette, shaping a new culture of bread quality and helping to build the city's micro-bakery scene. The baker with Japanese roots shares practical knowledge and craft techniques as well as his philosophy of the excellence of the supposedly simple. The course is held in German.", "url": "https://noky.io/en/zurich/events/seri-next-mission-shokupan-6332/", "official_url": "https://www.muehlerama.ch/veranstaltungen/detail/seri-shokupan-261104", "image": "https://noky.io/images/7d1f6d30eeecd934aa41bdea7853299ed8c608e3caa566581e254b2699f7ac9b-1200.webp"}, {"title": "Torten-Grundkurs – Süsse Grundlagen", "start": "2026-11-06T08:30:00+01:00", "end": null, "place": "GastroZürich", "address": "", "price": "CHF 338.–", "price_from": "338.00", "price_to": "338.00", "tickets_url": "https://gastro.zuerich/de/weiterbildung/kurse/torten-grundkurs", "category": "workshops-courses", "tags": ["food-drink/baking"], "description": "'Torten-Grundkurs – Süsse Grundlagen' is a one-day hands-on course where you learn to bake cakes – from basic sponges and fillings to layering, covering and decorating. It is led by Chef Patissière Doris Haas, whose years of professional experience guide you step by step to your own creations. The course is open to all baking enthusiasts with no prior knowledge needed, and you take a few 'Tortenstückli' home with you at the end.", "url": "https://noky.io/en/zurich/events/torten-grundkurs-susse-grundlagen-5030/", "official_url": "https://gastro.zuerich/de/weiterbildung/kurse/torten-grundkurs", "image": "https://noky.io/images/5c5b24ba928c464e63ff7438c834e6f5d73934d248f8315f9e7f339cf459c5e7-2000.webp"}, {"title": "Soil to Soul 2026 – Samstag", "start": "2026-10-31T09:00:00+01:00", "end": "2026-10-31T19:30:00+01:00", "place": "Debattierhaus Karl der Grosse", "address": "", "price": "", "price_from": null, "price_to": null, "tickets_url": "", "category": "", "tags": [], "description": "\"Soil to Soul 2026 – Saturday Guter Boden isst gut!\" is the closing Saturday of a food festival in Zurich that combines enjoyment, knowledge and health and shows why all good things start in the soil. The symposium is organised by Soil to Soul; the Saturday at the Debattierhaus Karl der Grosse offers tastings, workshops, talks and panels on fermentation, regenerative agriculture and cuisine, with guests including Blaise Hofmann and Alexis Goertz.", "url": "https://noky.io/en/zurich/events/soil-to-soul-2026-samstag-59057/", "official_url": "", "image": ""}, {"title": "Veganes Backen: Pâtisserie", "start": "2026-11-10T18:00:00+01:00", "end": null, "place": "Mühlerama", "address": "", "price": "CHF 165.00 inkl. Verpflegung", "price_from": "165.00", "price_to": "165.00", "tickets_url": "", "category": "workshops-courses", "tags": ["food-drink/baking"], "description": "\"Veganes Backen: Pâtisserie\" is a course in the baking and cooking school of the Museum Mühlerama, teaching the basics of plant-based baking using tartes, cakes and meringues as examples. Led by Miriam Monari, it looks at which functions animal ingredients such as eggs or butter perform in dough and how plant-based alternatives can be used purposefully. Topics include fat, protein content and moisture as well as the structure, moistness, flavour and freshness of the baked goods. Alongside hands-on work, the course builds a fundamental understanding of how to veganise animal-based recipes.", "url": "https://noky.io/en/zurich/events/veganes-backen-patisserie-6336/", "official_url": "https://www.muehlerama.ch/veranstaltungen/detail/vegan-backen-261110", "image": "https://noky.io/images/1d0d0242225745f7143e7c547bf9d8a99b1c1ce9a59fec466534b0a34886da92-1200.webp"}, {"title": "Soil to Soul 2026", "start": "2026-10-28T00:00:00+01:00", "end": "2026-10-31T00:00:00+01:00", "place": "Zentrum Karl der Grosse", "address": "Kirchgasse 14, 8001 Zürich", "price": "", "price_from": "5.00", "price_to": "265.00", "tickets_url": "https://soil-to-soul-symposium-2026.shop.bookinea.app/a/tagespass-donnerstag-10792", "category": "talks-readings", "tags": ["food-drink/sustainable-food"], "description": "The Soil to Soul Symposium is an annual autumn event at the Karl der Grosse Cultural Center and the Kulturhaus Helferei in Zurich's old town. It is run by the international \"4 per 1000\" Initiative. Consumers, restaurateurs, producers and experts come together and highlight, through lectures, courses and culinary experiences, the importance of healthy soil and nutrient-rich foods. Themes include the links between nutrition, environment, health and the fight against the climate crisis.", "url": "https://noky.io/en/zurich/events/soil-to-soul-2026-6592/", "official_url": "https://sotoso.org/en/symposium", "image": "https://noky.io/images/a42b437e7c4441831ce06469c847e95784967a3d4c9cc784ac795eea05e0d5ae-2000.webp"}]}