Groundbreaking architecture meets millennia-old stories about bread: In the PANEUM, a fascinating world of bread awaits visitors young and old. The visitors embark on a journey, starting from the invention of bread through to the bread variety of today.
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Helga Baumfalk
A Nutella pop-up café opened daily from 09:00 to 20:00 hrs. for exactly 10 days in August 2019 in Hamburg (HafenCity). It was a block of four containers offering drinks and Nutella-filled baked products (muffins, cupcakes, croissants, strawberry cake slices with a layer of Nutella and cheese rarebit topped with Nutella) at the lower level and Nutella fan articles above.
Anyone traveling in South Africa should not miss taking a tour along False Bay. Kalk Bay can be found between Muizenberg and Simon’s Town, and here, if the travel guide’s advice is followed is the Olympia Café directly alongside the coastal road. The book’s authors recommend a chocolate croissant, but we were excited by other things such as the Pig’s Ear (palmier) and Baked Croissant.
The address “Zürich, Bahnhofstrasse” says everything to anyone who has ever travelled to the Swiss city: it’s “the” street in the city and one of its absolute 1A prime locations. In December 2018, Confiserie Bachmann opened its new flagship store precisely here at No. 89, where Credit Suisse previously welcomed its customers.
David Sprüngli opened the Confiserie Sprüngli & Fils on Marktgasse in Zürich in 1836. In 1859, David Sprüngli and his son Rudolf secured a property on Paradeplatz in Zürich, although it was still little frequented, because they hoped the railway station would be built there. This was not to be, however, which gave the Sprüngli family sleepless nights, but vigorous building activity soon started around Paradeplatz. Bahnhofstrasse, which ran alongside, developed into one of the world’s most prestigious shopping streets. Today the Confiserie Sprüngli, with its sales business, associated restaurant, café and bar, occupies a prominent position in this area.
A report by Hans-Herbert Dörfner, an expert with the Senior Experts Service (SES) in the Foundation of German Industry for International Cooperation, Bonn, who was seconded by the SES to a vocational college in Cibadak/Sukabumi on the Island of Java (Indonesia) to train indigenous specialist teachers there in the manufacture of European breads and baked products.
