Grazia’s baking

01/06/2026

Scoring a whole grain sourdough before it goes into the oven.

One of my favorite ways to bake bread at home is using a pizza steel and a glass baking dome. Together, they recreate many of the conditions of a professional deck oven: strong bottom heat, excellent heat retention, and the steam needed for optimal oven spring and crust development.

The result? A beautifully risen loaf, a crisp crust, and a well-developed crumb—all from a home oven.

This whole grain sourdough is proof that with the right setup, professional-quality bread is within reach.

Have you ever tried baking with a dome?

27/05/2026

A loaf that tastes like the Mediterranean 🌿🫒

This sourdough olive bread is made with a half white flour dough, enriched with green olives and extra virgin olive oil. Earthy, fragrant, rustic… every slice carries the warmth of Mediterranean flavors and slow fermentation.

In the video, you can hear the crackling crust and see the beautiful open crumb inside — soft, airy, and full of character.

Enjoy the sounds… and I’ll enjoy the taste 😄✨

26/05/2026

✨ FREE EVENT at Café Baci Baci ✨

Come meet, connect, and share beautiful moments with me and Grannie 💛🇮🇹

Together we’ll enjoy the true Italian flavour through sourdough, creativity, and community ✨
Experience the art of scoring and baking sourdough bread while discovering the magic behind every loaf 🥖

A moment to slow down, connect, learn, and enjoy la dolce vita together ☕🍞
🎉 Free entry

⚠️ Seats are limited!
DM for more info and RSVP to reserve your spot ✨

Bring your friends, your curiosity, and your love for good bread!

Can’t wait to bake and connect with you 💫

24/05/2026

Join us for “Bake Backwards: A Private Sourdough Workshop at Home” — a hands-on class that starts at the end so you learn the finishing touches that make your loaf shine. 🥖✨

When: 20 June 2026, 10:00–14:00 (Europe/Zurich)
Where: Freilagerstrasse 86, 8047 Zürich, Switzerland
What to expect: practical techniques, pro tips for crust and crumb, and a take-home loaf you’ll be proud of.

Limited spots — reserve yours now: https://wix.to/yLqTq64

20/05/2026

Soft, golden, and perfectly puffed — the kind of Arabic bread that opens like a warm little pocket, ready to welcome every flavor you love. 🌿✨

From creamy hummus to crunchy vegetables, smoky meats to fresh herbs, pita bread is more than bread — it’s a shared experience, a story of comfort, tradition, and endless possibilities.

Fresh from the oven, straight to the table. 🫓❤️

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16/05/2026

Learn how to care for your Starter and make at home! Join the fun with me and Grannie

Bake Backwards: A Private Sourdough Workshop at Home — join me in Zürich on 30 May 2026 for a hands-on class that starts at the end and teaches you how to recreate bakery-quality sourdough at home. Perfect for home bakers who want clear, practical steps and stunning results. Date & time: 30 May 2026, 10:00–14:00 • Location: Freilagerstrasse 86, 8047 Zürich. Reserve your spot: https://wix.to/FjQ01of

16/05/2026

Bake Backwards: A Private Sourdough Workshop at Home — join me in Zürich on 30 May 2026 for a hands-on class that starts at the end and teaches you how to recreate bakery-quality sourdough at home. Perfect for home bakers who want clear, practical steps and stunning results. Date & time: 30 May 2026, 10:00–14:00 • Location: Freilagerstrasse 86, 8047 Zürich. Reserve your spot: https://wix.to/FjQ01of

15/05/2026

It’s real.
A whole grain Italian-style cornetto infused with za’atar, and extra virgin olive oil — where Italian craftsmanship meets Palestinian soul. 🇮🇹✨🇵🇸

A fusion creation inspired by the flavors, aromas, and stories of the Mediterranean. Earthy, fragrant, savory, and unexpectedly comforting.

Because food can be a bridge between cultures, memories, and traditions.

What is your favourite fusion food 🥘?

FusionFood WholeGrain ArtisanBaking MediterraneanCuisine SourdoughBaking GraziasBaking FoodStorytellin

14/05/2026

Meet Granny 🍞✨ my sourdough starter, and she only asks for 5 minutes of your time a week to stay alive and thriving!
Here’s how I feed her — it’s a simple 1:1:1 ratio:
👉 200g starter + 200g water + 200g flour
Once she’s fed, I split her into two:
🍞 2/3 stays out at room temperature — that’s the active portion I’ll use for today’s dough
❄️ 1/3 goes back in the fridge — resting until next week
That’s it. No fuss, no complicated routine. If you’ve been too scared to keep a starter alive, this one’s for you. 👇
📩 DM me for more info on how to get started with your own sourdough culture!
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08/05/2026

✨ The new baking calendar is finally online! ✨

We’re so excited to open the doors to a brand new season of baking experiences — from private workshops at home to special classes . 🥖🍞🥐

Discover a wide variety of workshops:• Sourdough baking• Flatbreads from around the world• Croissants & Cornetti• Panettone masterclasses…and so much more!

Whether you’re a beginner or already passionate about baking, there’s something delicious waiting for you. ❤️

📩 DM us for more information🔗 Check out the new calendar and join the fun of baking!

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