Grazia’s baking

20/08/2026

Grannie and I are back in business—or should I say, partners in crime. 😏🤎

And of course, we had to begin with our all-time favourite: semolina sourdough bread.

That golden crust, the soft and fragrant crumb…and yes, I simply had to give it a little squeeze. How could I resist?

We’re officially back to baking—and this feels like the perfect comeback. ✨

20/08/2026

Kinda chic to make sourdough your whole personality. 🤎

To keep an 18-year-old starter alive.
To plan your day around the dough.
To trust fermentation.
To turn flour, water and salt into something beautiful.
To make sourdough bread, pizza—and occasionally a beautiful mess.

But perhaps the chicest part is gathering people around a table and sharing what you’ve made. That’s what baking has always meant to me: slowing down, working with my hands and creating something that brings people together.

Which slide feels most like you? 🍞

Come bake with me at one of my sourdough workshops in Zürich. Workshop dates and registration via the link in my bio.

17/08/2026

Finally, the rain has arrived, the temperature has dropped, and turning on the oven feels like a pleasure again. 🌧️🔥

It’s the perfect moment to slow down, get your hands into the dough, and unleash your Sunday baking ritual.

Join me for the Sunday Bread Ritual—a cosy, hands-on experience where we bake together, explore fermentation, and reconnect with the simple joy of making bread.

Come for the bread, stay for the ritual. 🤎

Limited places available—book your Sunday at the link in bio.

16/08/2026

After four weeks in the refrigerator, it’s finally time to feed Grannie again! 🫧

Before the holidays, I gave her a different feed from her usual one to help her stay balanced during the long rest. Now comes the exciting part: feeding her and seeing how she reacts over the next three or four hours.

Let’s see if she’s ready to wake up! 🤍🍞

15/08/2026

✨ Bread is coming home.

The Sunday Bake Ritual is more than a sourdough workshop: it is an intimate gathering in my home, created to bring the ritual of bread back into our kitchens and everyday lives.

We begin at the end — with the bake, the crust and the first warm slice — then work backwards through every step, all the way to understanding and caring for your sourdough starter.

A small group of only six guests, a table to gather around, and everything you need to begin your own bread ritual at home. 🤍

Upcoming Sundays:

🥖 6 September — 3 places left
🥖 4 October — 3 places left
🥖 6 December — booking open

Book your place through the link in bio or DM for more information

09/08/2026

There’s something sacred about Sunday bread — the slow rhythm of sourdough, the braided beauty of challah, the crisp crackle of a fresh baguette. I love how a simple loaf can gather a family, carry a blessing and pass on a story.

At Grazia’s Baking we celebrate those rituals: the fermentation science behind a perfect crumb, the traditional recipes that travel generations, and the hands-on techniques that make breadmaking a shared craft. If you’ve ever wanted to turn your Sundays into a meaningful bake ritual, come join us.

We’re running small, immersive sourdough workshops with limited seats:
• Bake Backwards — private at-home sourdough workshop (6 Sep) — 3 seats left
• Sunday Dough — Bake Backwards ritual (4 Oct) — 3 seats left
• Sunday Dough — Bake Backwards ritual (6 Dec)

Book your spot now — seats are limited and fill fast: https://www.graziasbaking.com/event-details/bake-backwards-a-private-sourdough-workshop-at-home-1-2
https://www.graziasbaking.com/event-details/sunday-dough-a-bake-backwards-ritual-1
https://www.graziasbaking.com/event-details/sunday-dough-a-bake-backwards-ritual-1-2

Tell us: which Sunday loaf brings your family to the table?

Master the art of sourdough in an intimate, 4-hour baking course in Zurich. Enjoy delicious Italian appetizers, master fermentation, and take home your own starter!

07/08/2026

I’m teaching a slow Sunday sourdough ritual on 6 September (10:00-14:00) at Freilagerstrasse 86, Zürich - taught backwards, shared at the table. We’ll cover fermentation science, hands-on shaping and recipes that connect to Middle Eastern and Italian traditions. Only 3 seats remain. Reserve your spot here: https://wix.to/Cx2oRpr 🍞✨

Who would you bring to this table? Let me know below.

05/08/2026

We’re celebrating 5 years of Tavolata at GZ Riesbach — join us for an afternoon of food, friends and fête on 13 September 2026, 16:00–20:00 at Seefeldstrasse 93, Zürich. FEIERT MIT UNS 5 JAHRE TAVOLATA. Get all details and RSVP: https://wix.to/4KpWJPb

04/08/2026

I’m excited to join the Grünaufest on 29 August — come find us at GZ Grünau! 🌿🍞

Many foods last much longer with the right storage. I’ll be sharing simple, science-backed tips for keeping herbs, berries and bread fresher — plus a fun prize draw where you could win something special for your sourdough practice. Come chat, taste, and learn hands-on ways to reduce food waste while baking better loaves at home.

When: 29 August 2026, 17:00–21:00
Where: GZ Grünau, Grünauring 18, 8064 Zürich

Tell me: what’s one ingredient you always worry about wasting? I’ll share a quick tip when we meet. 👋

31/07/2026

Join the fun only 3 place left 😃