Initially, there is only flour and water - and from this simple combination, bread is born, this ancient symbol of life. Our ancestors cultivated grains, ground them into flour, thus creating the foundation of our culinary heritage. Particularly in Switzerland, with our rich agricultural tradition, bread became the centerpiece of our food culture. The diversity ranges from traditional sourdough bread to the Swiss "Bürli" and innovative creations that highlight local ingredients and craftsmanship. But not all bread is the same. Far from mass production and large distributors, there are also bakers in Zurich who revive the old craft, breathing new life into traditions with precision and passion. We have compiled our favorite Zurich bakeries and bread bakers for you.
Tsugi
The micro-bakery Tsugi, located at Rotbuchstrasse 66 in Wipkingen, now shares its space with "Lokal" and "Rent a Barista." It combines café, art, and bakery in one place (the actual bakery is downstairs). Jinny Watanabe and Basil Nufer place special emphasis on the quality and origin of ingredients, particularly the flour, which comes from stone-ground Demeter wheat, rye, spelt, or einkorn. This dedication is reflected in every loaf. Their bread finds its way into the hearts and onto the tables of gourmet enthusiasts in various locations: Ultimo Bacio, Rampe 5, nahundfein, Le Petit Marais, and Grassrooted. Tsugi's range extends from classic sourdough bread to international specialties such as Shokupan, the creamy Japanese milk bread, and Miso flatbread, a fusion that takes the palate on an exquisite journey.
Freja
Freja's micro-bakery, a true gem in Zurich North, delivers fresh bread directly to your home, thanks to innovative bread subscriptions. Imagine: your breakfast bread magically appearing in your milk box if you live in Wipkingen, Oerlikon, Seebach, Schwamendingen, or anywhere else in the northern part of Zurich. Outside this magical zone? No problem, you can find it at the market in Oerlikon. And the restaurants Hiltl and Ziegelhütte are using her bread.
Sarah Asseel, the creative force behind the micro-bakery and a passionate career changer, transforms sourdough into works of art. A heartfelt recommendation!
Heisswein
Heisswein is not a traditional bakery but a place where you can eat and drink. At the same time, you can also purchase wonderful sourdough bread. Brilliant! Since October, Sam (Heiss) and Andrea (Wein) have been running the establishment at Konradstrasse 40 in District 5. As the name suggests, they offer natural wine (Wein), sourdough bread by Sam, and delicious lunch dishes (Heiss), with the menu still expanding - we are excited!
Collective Bakery
The Collective Bakery not only has a location at Förrlibuckstrasse 160 but also a takeaway window at Freyastrasse 3 in District 4 with a small but excellent selection and great coffee to go. Both the sourdough bread and the whole grain bread are noteworthy. There are no words for the Morning Buns with cardamom and cinnamon. On weekends, brunch is served at Förrlibuckstrasse until 1:00 PM. We think it's a great experience.
Sauer & Jung
At Sauer & Jung, craftsmanship and passion take center stage. Philipp and Nico specialize in rustic breads that ferment naturally and for an extended period, completely free of additives and preservatives. With their wheat-rye sourdough mother culture affectionately named 'Fortuna,' they succeed in crafting each loaf. On Fridays, you can find the bakers at the market at Helvetiaplatz.
