Savoury

Savoury baking and cooking at miniSchoggi means making ravioli from scratch, baking bread in a cast-iron pot, serving wähen and tarts, or preparing an apéro that looks like far more work than it is. In this savoury baking category you will find over 200 items for everything that does not need to be sweet: tins, tools, spices and ingredients, shipped straight from our own stock in Adliswil.

What savoury items do we stock?

The range is split into four sections so you can get to the right place quickly:

• Pasta: Atlas pasta machines, pasta cutting wheels, ravioli moulds and stamps, wooden gnocchi and pasta boards, and pasta flour made from durum wheat semolina.
• Apéro: tart tins with removable bases, pastry horns in several sizes, dessert rings, perforated silicone baking mats, and starter and dessert moulds.
• Cooking: gratin and baking dishes, cast-iron bread pots, pâté and terrine moulds, spice blends, special salts and sauce spoons.
• Appetiser containers: funnels and containers for small starters and desserts.

Some items appear in more than one section because they are versatile. A wähen baking tray is as useful for an apéro as for a family dinner.

Savoury baking: tips from our bakery

If you bake bread, a cast-iron pot set is a reliable helper: the heavy iron holds the heat and supports a strong crust. We have round sets of Ø 26 cm and rectangular versions in 28 x 12 and 28 x 20 cm. Dried yeast and baking malt go well with them. You will find more for bread in the Bread category.

Vegetable and herb powders such as tomato, spinach, beetroot, wild garlic or porcini give pasta, bread and cracker doughs colour and flavour. For black pasta there is sepia ink.

For wähen, quiches and tarts the right tin matters. Our wähen baking tray comes in Ø 20, 22, 24, 26 and 28 cm: large ones for a family meal, small ones for single portions or the apéro. Tart tins with a removable base release easily, so the edge stays neat.

Which section is right for you?

• Want to make your own pasta? Start with Pasta, and take a look at our pasta courses in Adliswil.
• Planning an apéro or a buffet? Browse Apéro or join the quick and simple apéro course.
• Looking for spices, cast iron or tins for gratins and pâtés? You will find them under Cooking.

Frequently asked questions

Do I need a pasta machine for ravioli?

No. You can roll the dough with a wooden rolling pin (32 or 40 cm). A machine such as the Atlas gives more even, thinner sheets and saves effort, though. For cutting and filling there are ravioli moulds and formers in round, square, heart and star shapes. A tried-and-tested recipe is our spinach and ricotta ravioli.

Can I bake bread in a cast-iron pot?

Yes, that is exactly what the bread pots are made for. Choose the size to suit your dough: round Ø 26 cm for classic loaves, rectangular for tin-style loaves.

What is the difference between Pasta, Apéro and Cooking?

The sections follow the use: Pasta for everything to do with fresh pasta, Apéro for small bites and finger food, Cooking for tins, spices and everyday kitchen helpers.