Online Shop

Buy baking supplies online in Switzerland: the miniSchoggi online shop stocks over 8,000 products for chocolate, pralines, cakes, bread, ice cream and patisserie, all shipped from our own warehouse. We use many of these products ourselves in the courses in our own kitchen. Order by 4 pm and your parcel goes out the same day by A-Post.

What will you find in our baking shop?

The range is organised by topic, so you do not have to scroll through thousands of items. The main areas at a glance:

• Chocolate and pralines: couverture chocolate from Lindt (dark, milk and white in 0.5 kg and 2.5 kg), Felchlin (Grand Cru Maracaibo 65 %, Grenada 38 %, Edelweiss 36 %) and Callebaut, plus cocoa butter, round chocolate shells Ø 26 mm and the miniSchoggi tempering machine.
• Cakes & gateaux: Massa Ticino sugar paste, marzipan, pouring fondant, extra-strong cake boards, cake dowels and a sponge cake slicer.
• Fillings & ingredients: glucose, invert sugar, sorbitol, pectin NH, ground almonds, pasteurised egg white, egg yolk and whole egg powder, fruit purées from raspberry to passion fruit, 45 % pistachio cream and gianduja hazelnut cream.
• Bread: baking malt, lye pearls and pretzel salt, oval proving baskets with liner, silicone bread slings, a Danish dough whisk and bread bags in paper or linen.
• Colours and decorations: Progel gel colours, Colour Mill oil-based paste colours, FunCakes gel food colouring, dried edible flowers such as violets and daisies, and an organic flower mix from Switzerland.

On top of that there is stabiliser for ice cream and sorbet, bakeware, cookie cutters, piping nozzles and piping bags, party accessories and candles. New arrivals are collected in their own section.

Tips from our kitchen: the right ingredient for the job

Many baking mishaps are not down to the recipe but to the choice of product. Three examples we explain again and again in our courses:

• Colouring chocolate: water-based gel colours make couverture seize. For chocolate, cocoa butter and ganache you need oil-based colours such as Colour Mill. Progel and FunCakes, on the other hand, are ideal for sugar paste, marzipan, buttercream and royal icing.
• Couverture rather than eating chocolate: for pralines, hollow figures and coatings, use couverture. It contains more cocoa butter, flows more thinly and turns glossy when properly tempered. Our guide Tempering couverture and chocolate correctly shows you how.
• Not all sugars are equal: glucose helps to stop caramel and sugar work from crystallising. Invert sugar and sorbitol keep ganache and praline fillings soft for longer.

Delivery, collection and advice

Orders placed by 4 pm are dispatched the same day by A-Post and usually arrive the next working day. Delivery is free from CHF 100, otherwise it costs CHF 9. Prefer to shop in person? At our shop at Webereistrasse 55 in Adliswil you can browse and get advice: Mon–Fri 9:30–12:00 and 13:00–18:00, Sat 9:30–12:00 and 13:00–16:00.

And if you would like to learn a technique with expert guidance: with around 50 course topics in our kitchen, you can learn pralines, cakes, bread and patisserie from scratch.

Frequently asked questions

Which couverture is best for beginners?

For your first attempts a 0.5 kg pack is plenty, for example Lindt dark or milk couverture. If you mould and coat regularly, go for the 2.5 kg pack or Felchlin Grand Cru Maracaibo 65 % in 2.0 kg.

What do I need pasteurised egg white powder for?

For royal icing, meringue and macarons. There is no need to separate eggs, no leftover yolks, and you can mix exactly the amount you need.

I cannot find a product – what now?

Use the search at the top of the page or browse the relevant topic category. In our shop in Adliswil we are also happy to help you in person.