Crispbread course at the Capuchin monastery

Crispbread originally comes from Sweden. The name was borrowed from the Swedish Knäkkebröd, "crispbread". Around 1,000 years ago, it was one of the most important provisions on Viking ships. Today, the grainy, homemade crispbread is a firm favourite at aperitifs in the Capuchin monastery and is quickly devoured.

Join Kajsa Hagmann and Dawhood Abassi on a course to learn how to make this popular crispbread. 


Offer
Crispbread course under expert guidance


Availability
All year round, in the evening (18.30 to 21.00)


Number of people
9 - 15 people


Rates
CHF 40.00 per person


Language
German


Requirements
No special requirements or previous knowledge necessary


Good to know
Take a food storage tin with you and enjoy your homemade crispbread at home.
The Capuchin monastery also organises courses for individuals. Interested?