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- Course language: German
Fair course
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- Course language: German
- Course language: German
Testimonials
Jahrmarktskurs – Geheimnisse aus der Konditorei
Es war super. Konnte einige Tripps und Tricks erfahren, die mich in meiner Backfreude weiterbringen. Weil man das eine oder andere Geheimnis aus der Bäckerei/Konditorei/Confiserie erfährt und das auf ganz einfache Art und Weise.Jahrmarktskurs – Einfach unschlagbar
Kurse sind top organisiert! Guter Ablauf. Würde gerne mehr kommen, aber die An- und Rückreise dauern sehr lange. Die Kurse sind einfach unschlagbar! Super organisiert!Jahrmarktskurs – Familiärer Charakter
Sachlich sehr hochstehende Qualität. Viele Tipps bekommen. Sehr professionell geführter Kurs mit familiärem Charakter.Jahrmarktskurs – Lehrreicher Kurs
Toller, lehrreicher Kurs und sehr kompetente Kursleiterin, danke. Sehr gute Rezepte, tolles Rezeptheft. Perfekte Vorbereitung und top Kursleiter.Jahrmarktskurs – Habe jede Stunde genossen
War wieder begeistert. Habe jede Stunde genossen. Die beiden Kursleiterinnen haben die verschiedenen Abläufe mit einer Leichtigkeit und Freundlichkeit super erklärt. Auch entstand nie eine Hektik oder ein Zeitddruck, jeder konnte in seinem Tempo arbeiten. Das feine Gebäck hat zu Hause guten Anklang gefunden. Freundliches, kompetentes Team, ruhige Kurs Atmosphäre. Preis / Leistung stimmt für mich Und wenn zu Hause wärend dem Backen Fragen entstehen seid ihr da, um diese zu beantworten.Jahrmarktskurs – Hintergrundwissen und Anekdoten
Der Kurs war mit sehr viel Hintergrundwissen, zur Geschichte sowie Anekdoten geleitet.Es wurde uns viele kleine Tricks beigebracht. Ich habe sehr viel Neues mit nach Hause genommen. Würde den Kurs jederzeit wieder besuchen. Die Teilnehmer waren alle sehr nett und hilfsbereit wie auch die Kursleitung selber. Die Mitarbeiter sind alle stets motiviert, sie bringen jedes Mal sehr fundiertes Wissen in den Kurs, der Lerneffekt und der Ahaeffekt ist immer gegeben. Die Anzahl der Teilnehmer wir immer am Kursinhalt angepasst.Fair course
Remember when you were a kid and you used to stroll around the fair, soaking up all the delicious smells of stomach bread, roasted almonds, popcorn, punch and crêpes and wanting to spend your pocket money at every stall?
Well, now it's time to not just reminisce, but make it happen. We'll take you back to your childhood and proudly present our funfair course. On the course itself, you'll learn how to make stomach bread, roasted almonds, the finest Basle delicacies and juicy pear buns.
But because a fair has so much more to offer and all the delicacies don't fit into one course, we have, as always, a very detailed recipe booklet for you, in which you will find even more classic delicacies. In the recipe booklet z.B. you will find doughnuts filled with raspberry jam, homemade marshmallows, churros, glazed apples, cream puffs, tarte flambée, Fasnachtschüechli and much more. Can you hardly wait? Then make sure you register now and don't miss our harmonious Chilbiziit.
Roasted almonds
As is often the case in life, what is supposedly the simplest ends up being the most difficult. This is also true for the production of roasted almonds, because there are so many mistakes that can happen during the "simple" production of roasted almonds. We show you all the things you need to look out for when making roasted almonds. At the end, each person gets to take their roasted almonds home beautifully packaged.
Basel Läckerli
The Basler Läckerli or Basler Leckerli is a traditional, gingerbread-like honey biscuit that was invented in Basel and named after the place where it was invented. It also contains various spices, nuts and candied fruit. In the course, each person makes their own Läckerli dough. After baking, the pastry gets its typical feature, the white icing as a crowning touch, before it is then lovingly stored in a Guetzlibox for safe transport home.
Stomach bread
Do you also find that when you pass a stall selling gastric bread at a Christmas market, you have to buy some? Did you know that the name Magenbrot comes from the stomach-friendly spices contained in the biscuits, such as cloves, cinnamon, star anise and mace? In the beginning, it was even called herb bread. The dark colour is due to the cocoa content in the recipe. In the course, you make your own stomach breads from scratch and glaze the stomach bread pieces with the delicious glaze at the end.
Birnenweggen
The Birewegge is a traditional pastry from Switzerland with a filling of dried pears, spices and nuts. Pear birewegge is not to be confused with pear bread, as in pear bread the filling is mixed with bread dough, whereas the pear birewegge we make on the course is wrapped in a yeast dough. Due to time constraints, the filling is not made on the day of the course, but the required yeast dough is. The dough is then filled with the pear pastry filling, coated with the dough and then given its typical pattern before the pear pastries go into the oven.
The most important key data
Course duration
approx. 4 hours
Course location
See course location below
Course language
The course is held in German.
Number of participants & age
The course is suitable for adults and young people from the age of 12. A maximum of 12 people per course can take part, as individual attention is very important to us.
Catering
Water, coffee & tea are available before and during the course. (You are welcome to bring sandwiches or anything else to eat).
What you take home
At the end of the course, you can take home your self-made fairground pastries (Magenbrot, Basler Läckerli, roasted almonds and Birnenweggen). You will also receive a detailed recipe booklet with many other great recipes.
Diploma
All course participants will receive a course diploma by e-mail after the course.
Discount voucher
All course participants receive a 10% voucher after the course. This can be used in our shop in Adliswil to purchase materials or redeemed in the online shop within one year. Courses or value vouchers are excluded from the discount voucher.
Learning objectives
In our fairground course, you will learn to make various pastries such as gastric bread, roasted almonds, pear buns and Basler Leckerli. You will learn how to make everything from the dough to the finished product. Thanks to our detailed recipe booklet, it should be no problem for you to bake the products at home later.
The following recipes are also in the recipe booklet
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Berliner filled with raspberry jam
Delicious Coconut Raspberry Marshmallows
Candied orange sticks with chocolate
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Red candied apples
Classic churros with sugar coating
Nidelzelti - delicious caramel sweets
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