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1500
St. Jacob Confiserie: Tirggel
The Zurich Tirggel is an elegant cookie made from honey, ginger, aniseed, coriander, rosewater, and flour. It is made with wooden molds. It was first mentioned in writing back in the 15th century, at a time when the majority of people could not afford this specialty, with its costly ingredients. Until 1840, only Zurich’s city bakers were allowed to make this sweet honey delicacy. -
Confiserie Honald: Bircher Müesli
The creator Max Bircher-Benner, he published his recipe for a healthy diet in 1900. He saved the life of a woman who had not responded to the purees that had been prescribed .The raw food helped the patient to get her greatly enlarged and almost paralyzed stomach back into swing. -
Sprüngli: Luxemburgerli
Invented by Camille Studer, who brought the recipe to Zurich after making them originally in a Luxembourg.
The name comes from the nickname that a colleague put Studer, whose family was originally from Luxembourg.
Was called Gebäck des Luxemburgers ('biscuit de luxemburgueses'), which in Swiss-Germanic dialect ended up in Luxemburg ('little Luxembourgers') ). Original name: Baiser de Mousse ('kiss of foam' in French), was not appropriate for the time. -
Dieter Meier: Chocolates
Prof. Tilo Hühn developed by the Zurich University of Applied Sciences ZHAW cold extraction process.
In the cold extraction, the individual components of the cocoa bean are precipitated separately: the cocoa butter, cocoa powder, polyphenols and the pure flavor molecules. This makes it possible for the first time to produce dark chocolates with a high percentage of cocoa (up to 90%) with less sugar than conventional chocolate.