V-ZUG Inspirations Magazine - Magazine - Page 64
TANJA GRANDITS’ MONOCHROME CUISINE
62
BAKED BY DECREE
Zopf was documented in the Bern region in the late Middle Ages. By law, local bakers could
only produce it on Saint Thomas Day or at New Year. Since 1629, when they were finally
granted the right to sell it all year round, this masterfully crafted bread–soft on the inside and
crispy on top–has become a staple on every Swiss table.
