Grazia’s baking

16/10/2026

Bread has followed me everywhere I’ve lived: from my grandmother’s kitchen in Cilento, to Dubai, to Amman, to Zürich. In every place it took a different shape, from a crusty sourdough to a thin lahmacun rolled up and passed around the table. But it always meant the same thing: home.

Bread is the loaf you tear open with your hands and share. It’s the neighbour who knocks with something warm when you’ve just arrived. It’s strangers becoming friends around the same table.

Even the word companion comes from the Latin cm panis: the one you share your bread with. ❤️

So today I’m celebrating bread, and everyone who has ever broken bread with me. You are my companions.

Which of these would you share, and with whom? Tag them below 👇

19/09/2026

There’s something quietly celebratory about a Sunday loaf — the rhythm of flour, water, salt, starter and time. This multigrain sourdough (50% half-white bread flour; rye, semolina, wholemeal, spelt and corn making up the rest; 75% hydration) gives you a moist, speckled crumb and a golden, crackly crust. It’s perfect with butter and honey, a bowl of soup, or simply a warm slice while it’s still faintly steaming.

I wrote the full formula and a gentle Sunday schedule so you can make this your ritual: mix, rest, a few folds, then a slow proof (fridge-proof for deeper flavour) and bake in a hot Dutch oven. Don’t rush the cool-down — that hour makes all the difference to the crumb.

Want to perfect these techniques in person? I’m running small sourdough workshops with limited seats — book early to save your place:
• Bake Backwards: a private sourdough workshop at home — Sep 6 (3 seats left)
• Sunday Dough: A Bake-Backwards Ritual — Oct 4 (3 seats left)
• Sunday Dough: A Bake-Backwards Ritual — Dec 6

Reserve your spot and bring this Sunday ritual to life:
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 me — what would you top your first slice with?
https://wix.to/KwbLPMR

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!

08/09/2026

Join me for an Italian show cooking & tasting on 17 Sept 2026 at 18:30 - enjoy 10% off with code ITALYBEYONDTHEPLATE. I’ll guide you through fermentation science and the flavours of traditional Italian breads while Valentina will guide you through the secret of pasta making by hand. Book here https://www.graziasbaking.com/event-details/italian-show-cooking-and-tasting 🇮🇹🥖✨

02/09/2026

Lahmacun. Pita. Naan.

The oldest food we have, and still the most generous: bread you tear apart with your hands and pass around the table.

On Thursday 10 September I’m teaching all three from scratch at Museum Mühlerama. We’ll work with pre-ferment — where the real flavour hides — and practise the shaping that gives each bread its character. Then we sit down together with Middle Eastern and Indian mezze and eat everything while it’s still warm.

Four hours. All levels welcome. Every ingredient provided.

🗓 Thursday 10 September, 18:00–22:00
📍 Mühlerama, Seefeldstrasse 231, Zürich
💰 CHF 165
🎟 8 places left
🔗 Booking link in bio

Course held in English · recipes in English and German

zürich baking breadmaking muehlerama zuerichevents seefeld graziasbaking

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