About Zürich Street Bakery
Our doughs ferment for at least eighteen hours. It takes more planning, but the bread keeps longer and tastes better.
We buy flour from two regional mills and work with local farms for butter, eggs and fruit.
Our doughs ferment for at least eighteen hours. It takes more planning, but the bread keeps longer and tastes better.
We buy flour from two regional mills and work with local farms for butter, eggs and fruit.