{"title": "Schüttelbrot – lebendige Nahrung", "start": "2026-10-26T18:00:00+01:00", "end": "2026-10-26T22:00:00+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": "An immersive workshop on Schüttelbrot, an original form of grain processing deeply rooted in alpine food culture. It is led by artist Suzanne Bernhard and designer Philipp Kolmann of Studio Erba. Participants make their own Schüttelbrot dough to take home and explore heritage grains, sourdough, fermentation and microorganisms. The tasting includes Kletzn-Salsiz, Glundler and pickled vegetables.", "url": "https://noky.io/en/zurich/events/schuttelbrot-lebendige-nahrung-6327/", "official_url": "https://www.muehlerama.ch/veranstaltungen/detail/schuettelbrot-261026", "image": "https://noky.io/images/490eb43f1913ebaaffcf7275a8902e89325870fdf1951b1b7b8ac42900632d07-1200.webp", "dates": [{"start": "2026-10-26T18:00:00+01:00", "end": "2026-10-26T22:00:00+01:00", "place": "Mühlerama", "address": "", "tickets": ""}], "similar": [{"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": "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": "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": "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": "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": "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": "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": "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": "Soba – Japanische Buchweizennudeln", "start": "2026-11-02T18:00:00+01:00", "end": "2026-11-02T22:00:00+01:00", "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/soba-261102", "category": "workshops-courses", "tags": ["food-drink/cooking"], "description": "A cooking course in the baking and cooking school of the Museum Mühlerama about soba, typically Japanese buckwheat noodles with a centuries-old tradition. The course is led by Seri Wada, who teaches the technique for making noodles from 100% buckwheat flour as well as a simplified variant with wheat flour. Participants also gain insights into the characteristics of buckwheat and Japanese food culture. The freshly prepared soba are enjoyed cold as zaru soba and hot in a rich kaketsuyu soup; the course is suitable for vegans and vegetarians.", "url": "https://noky.io/en/zurich/events/soba-japanische-buchweizennudeln-6331/", "official_url": "https://www.muehlerama.ch/veranstaltungen/detail/soba-261102", "image": "https://noky.io/images/f22d90a64d45587dff6e097d0d5aee512ec07a79b2a83e56eb5446ae4edfe5c1-1200.webp"}, {"title": "Buuz & Kuushuur – Mongolische «Momos»", "start": "2026-11-01T10:00:00+01:00", "end": "2026-11-01T14:00:00+01:00", "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/momos-270214", "category": "workshops-courses", "tags": ["food-drink/cooking"], "description": "A cooking class at the Museum Mühlerama in which Mongolian dumplings are made by hand. Chimgee Gerber shows how to prepare the dough and close it skillfully into artistic Buuz and Kuushuur with vegetarian and non-vegetarian fillings. The steamed and fried dumplings are then enjoyed together with suitable side dishes. Along the way, participants learn a great deal about Mongolian food culture, recipes and history.", "url": "https://noky.io/en/zurich/events/buuz-kuushuur-mongolische-momos-6318/", "official_url": "https://www.muehlerama.ch/veranstaltungen/detail/momos-261101", "image": "https://noky.io/images/295778d833000c255089316641a59d9d32b1b2b052f225fd8d2cd36ebfac8587-1200.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"}]}