{"title": "Sauerteig Masterclass", "start": "2027-05-22T10:00:00+02:00", "end": "2027-05-22T16:00:00+02:00", "place": "Mühlerama", "address": "", "price": "CHF 310.00 incl. meals", "price_from": null, "price_to": null, "tickets_url": "", "category": "workshops-courses", "tags": ["food-drink/baking/sourdough"], "description": "An advanced class on working with sourdough at professional level, the Sauerteig Masterclass is part of the baking and cooking school at the Mühlerama museum in Zürich. It is led by Martin Mayer of the Vuaillat bakery in Uster, one of the few professional sourdough master bakers in Switzerland. Under his guidance participants explore sourdough maintenance and aroma control in depth, together with the handling of doughs made from classic bread grains, ancient grains such as spelt, and special varieties like the regional Slow Grow grain of Matthias Hollenstein. Basic knowledge and experience in sourdough baking are required, and participants take home a detailed documentation of the topics covered.", "url": "https://noky.io/en/zurich/events/sauerteig-masterclass-6322/", "official_url": "https://www.muehlerama.ch/veranstaltungen/detail/st-master-261017", "image": "", "dates": [{"start": "2027-05-22T10:00:00+02:00", "end": "2027-05-22T16:00:00+02:00", "place": "Mühlerama", "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": "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": "", "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": "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"], "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": "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": "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": "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": "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": "", "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": "https://noky.io/images/0b42634ea1bbbf0ac9605f642f2d03e665f2a6c2e4342b0315f00e4b3250456c-1200.webp"}, {"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": "Pizzaiolo Masterclass: Pizza Napoletana", "start": "2026-10-30T18:00:00+01:00", "end": "2026-10-30T22:00:00+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/pizza"], "description": "A pizza course held by the baking and cooking school of the Museum Mühlerama. It is led by Matteo Vandi, twice Swiss champion in pizza baking. It is about the original Pizza Napoletana: how its light, delicate texture develops, how the crust gets its characteristic leopard spotting, and what role recipe and technique play – even in a home oven. Participants also prepare the famous fried pizza, a typical Neapolitan street food, from the same dough.", "url": "https://noky.io/en/zurich/events/pizzaiolo-masterclass-pizza-napoletana-6330/", "official_url": "https://www.muehlerama.ch/veranstaltungen/detail/pizza2-261030", "image": "https://noky.io/images/7d77380f5ceed98306b93ee131d0bc15550e2ad2f03335e9092152a1272e65de-1200.webp"}, {"title": "Grundlagen Wein & Sensorik", "start": "2026-11-09T08:30:00+01:00", "end": null, "place": "GastroZürich", "address": "", "price": "CHF 529.–", "price_from": "529.00", "price_to": null, "tickets_url": "", "category": "workshops-courses", "tags": ["food-drink/wine/tasting"], "description": "A two-day continuing education course for anyone who wants to build solid wine knowledge, whether starting a career in gastronomy or simply passionate about wine. It is run by GKZ, Gastro Kanton Zürich, with Urs Stieger as the instructor. Topics range from vine to wine, the production of white, red, sparkling and perl wines, the five most important wine styles, and the wine countries Switzerland, Italy and France. Tastings take place on both course days, and participants practise giving guests suitable wine recommendations.", "url": "https://noky.io/en/zurich/events/grundlagen-wein-sensorik-5007/", "official_url": "https://gastro.zuerich/de/weiterbildung/kurse/grundlagen-wein-sensorik", "image": "https://noky.io/images/853becd540e54a37192c295c3ce79ae22649b7e4bb9067011070d1fb2d516a85-2000.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": "", "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": "Kurs STF × YVY: Create your own leather accessories", "start": "2026-11-07T09:35:00+01:00", "end": "2026-11-07T15:45:00+01:00", "place": "STF Schweizerische Textilfachschule", "address": "Klosterstrasse 32, 8406 Winterthur", "price": "CHF 390.-", "price_from": "390.00", "price_to": "390.00", "tickets_url": "", "category": "workshops-courses", "tags": ["art/crafts"], "description": "A hands-on course where participants learn the basics of leather craftsmanship for accessories and design and create their own leather accessory such as a belt or key ring. The course is led by Sara Camenzind; Yvonne Reichmuth, founder of the brand YVY, shares insights into how YVY came about and offers design consulting based on her many years of experience in leather accessories. Participants work with professional tools and machines in the studio, including an edge-painting machine, a leather sewing machine and an engraving machine. The course is aimed at leather and fashion lovers, craft enthusiasts and YVY fans, has limited places and ends with a course confirmation.", "url": "https://noky.io/en/zurich/events/kurs-stf-yvy-create-your-own-leather-accessories-25586/", "official_url": "https://www.stf.ch/kurse/stf-x-yvy-create-your-own-leather-accessories/", "image": "https://noky.io/images/5dd3d82a95c285d07eb3394f7e5bc4a64fe4b5fb2ec0f6474bfba08ce8ff4b79-2000.webp"}, {"title": "Töpferscheibe Schnupperkurs", "start": "2026-11-08T10:30:00+01:00", "end": null, "place": "Gemeinschaftszentrum Bachwiesen", "address": "Bachwiesenstrasse 40, 8047 Zürich", "price": "", "price_from": null, "price_to": null, "tickets_url": "", "category": "workshops-courses", "tags": ["diy/ceramics"], "description": "This taster course on the potter's wheel takes place at the Bachwiesen community centre in Zurich. The Bachwiesen community centre offers it as part of its programme in the crafts and design category, as a first introduction to working at the potter's wheel.", "url": "https://noky.io/en/zurich/events/topferscheibe-schnupperkurs-5062/", "official_url": "", "image": "https://noky.io/images/d4dccf3f7b1bf951f9808da3ef433e2c17675dfbdefb05831e45434d9070bc3e-1200.webp"}, {"title": "Mitarbeiterführung und Rekrutierung", "start": "2026-11-09T08:30:00+01:00", "end": null, "place": "GastroZürich", "address": "", "price": "CHF 496.–", "price_from": "496.00", "price_to": "496.00", "tickets_url": "", "category": "workshops-courses", "tags": ["society/management"], "description": "\"Mitarbeiterführung und Rekrutierung\" is a two-day professional training course for leaders and emerging talent in the restaurant industry. It is run by GKZ, Gastro Kanton Zürich, with Patrick Isenschmid and Markus Utiger as instructors. Topics include the basics of staff leadership, one's own leadership style, intercultural leadership, and staff acquisition covering recruitment, selection and the onboarding of new employees. The course is part of the G1 Gastro Grundseminar and serves as preparation for the Chefkoch/Chefköchin programme with the Swiss federal diploma.", "url": "https://noky.io/en/zurich/events/mitarbeiterfuhrung-und-rekrutierung-5019/", "official_url": "https://gastro.zuerich/de/weiterbildung/kurse/mitarbeiterfuhrung-und-rekrutierung", "image": "https://noky.io/images/a92dc9405474ed139518d402235b252b1ca0e81381ffea956fa1020345b034e4-2000.webp"}, {"title": "Lebensmittelrecht, Hygiene und Selbstkontrolle", "start": "2026-11-12T08:30:00+01:00", "end": null, "place": "GastroZürich", "address": "", "price": "CHF 679.–", "price_from": "679.00", "price_to": "679.00", "tickets_url": "", "category": "workshops-courses", "tags": ["food-drink"], "description": "A three-day professional training course for the restaurant and hospitality industry on food safety. It is run by Gastro Kanton Zürich (GKZ) and covers food law, food hygiene, microbiology and self-monitoring based on GHP and HACCP principles. Participants learn how an official inspection works, how to create a menu that complies with the law, and how to take responsibility for food safety in their business. The course is aimed at people entering the profession and anyone without prior knowledge, and forms part of the G1 Gastro Grundseminar.", "url": "https://noky.io/en/zurich/events/lebensmittelrecht-hygiene-und-selbstkontrolle-5016/", "official_url": "https://gastro.zuerich/de/weiterbildung/kurse/lebensmittelrecht-hygiene-und-selbstkontrolle", "image": "https://noky.io/images/148467136efa3448ae64a2d2f659c70b20127ad213d749ab8215c62e02f489e2-2000.webp"}, {"title": "Getränkekunde", "start": "2026-11-03T00:00:00+01:00", "end": null, "place": "GastroZürich", "address": "", "price": "CHF 338.–", "price_from": "338.00", "price_to": "338.00", "tickets_url": "", "category": "workshops-courses", "tags": ["food-drink"], "description": "«Getränkekunde» is a one-day course in hospitality education. It is run by Gastro Kanton Zürich (GKZ) and taught by lecturer Urs Stieger. The course covers the main groups of non-alcoholic and alcoholic beverages except wine, as well as serving, preparation, service and storage. It is aimed at newcomers to the hospitality industry, service and buffet staff, and anyone wishing to expand their knowledge.", "url": "https://noky.io/en/zurich/events/getrankekunde-5006/", "official_url": "https://gastro.zuerich/de/weiterbildung/kurse/getraenkekunde", "image": "https://noky.io/images/6ee479e92188d2b82eb14d69d1981889dafccc77a0ce89218beb6baf2eb82496-2000.webp"}]}