I like a good, freshly baked "Schoggigipfeli" (chocolate croissant) every now an then for my "Znüni" (morning tea). Ones from Migros or Coop are okay, but usually nowhere near as good as from a local bakery.

However more often than not, I get to a bakery around 9 or 9.30am and get told they're already sold out. "SOLD OUT???" IT'S FRIGG'N 9AM!! And then almost immediately get offered a "Schoggibrötli" (chocolate bun), a clearly sub-standard alternative, but one with a longer shelf-life.

Clearly croissants have a short shelf-life, and it seems to me that bakeries would rather sell out early and lose some business than risk having to dispose of unsold items. But surely this level of risk-aversion is over the top.

At risk of being the only Schoggigipfeli addict here I still dare to ask the question: anyone else experienced this?

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So sayeth the 'Speed
* I do look like my avatar

Go to France, they are much better than anything here.

And they don't run out.

Tom

+1

and the only thing worse is that the Schinkengipfeli is usually sold out even earlier.

These are the kind of treats that I give myself as a reward for running a morning errand in town. Yes, I could reward myself before running the errand but that is just not right!

No, but I find your rant...relaxing. Congrats. It deserves a proper place in the FWP section and I'm not sarcastic.

As a proper snob (that I am) I have to say I eat croissants only when I'm on holiday in France. I have a proper breakfast and that's it till lunch. Not a 9 o'clock snack no nothing, maybe the second cup or coffee or tea.

I hope you'll find a solution to your problem, maybe try another bakery?

I see this all the time with the more popular breads and don't understand it either. If you know, day in and day out, that these breads sell out quickly in the day why wouldn't you bake some more of these (says the non-business owner)?

Have you looked at the carbohydrate loading of a chocolat croissant? As a T1 diabetic my blood sugar rises just looking at them.

They should provide free insulin injections with these.

Buying breakfast at almost lunch time is such a beginner mistake

Can have 16 of em.
If you got 3 hours.
https://www.swissmilk.ch/de/rezepte-...hoggi-gipfeli/

It's definitely not wise to start one's day with one of these but heck, how many lives do we have?

You gotta know to live a little...

if you have one every day, maybe just order/reserve one with the bakery. our bakery opens at 6am so i'm not surprised that it is finished by 9am as all the commuter buyers will have gone by then.

Eat right, exercise, die anyway. Exactly.

While I certainly think one should work to keep one's weight to a functional level (sugar and cholesterol levels in a healthy range, being able to walk easily, using stairs, touching one's toes, carrying reasonably heavy loads), conscious enjoyment is important too. litespeed probably has the BMR of a small star with all the exercise he does, so the Schoggigipfeli fits right in. I also love Schoggigipfeli but Mandelgipfel from Kleiner are my true love. They too are often sold out before 9 am.

Also the local cafes will have picked up their daily allotments long before 9h, you might want to try at one of those.

You have to beat the pensioners to them. So be there much earlier. Much much earlier

There is an 'honesty box' bakery nr us in the Albis region that does the most amazing LaugenSpitz as well as lots of other savoury & hand baked breads et al - they're open at 07:30 and usually the shelves are bare by 08:00 on the weekend and by 09:00 during the week. We have now learnt to phone an order through and the baker leaves it on the side for us to collect at our leisure.

I feel your pain. From a business point of view, I assume they were surprised at the unpredicted demand this morning. A quick investigation might lead to the reason why the schoggigipfels were sold out. Some possible scenerios:

1) They made less than usual due to a situation in the baking department
2) The demand was unusually high
3) They haven't changed their output even though Schoggigipfels are greater in demand.
4) The bakers were hungry
5) There is poor communication between the shop assistants, the bakers and the person who is responsible for manufacturing.

If this happens again, I would lodge a formal complaint. After all, they are in the business to make money by providing a product that the market demands.

I would also like to state clearly and irrevocably:

Telling someone to go to France to get their Schoggigipfels is not going to help the OP's situation.

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Faith isn't about everything turning out okay. Faith is about being okay no matter how things turn out.

Buy a normal one, cut it open, insert chocolate of your choice, close it, eat!

Problem solved!

Tom

Love it - this made me laugh

I've done this occasionally, and find it works particularly well with the laugengipfel so you get a nice sweet + bitter effect.

If you use Lindor chocolate (balls or slab) then a warm gipfeli is enough to melt it.

Still prefer the good French ones though, the chocolate has just the right sweet/bitter balance and the croissant the right crispy/moist balance.

Back on those times when we worked in offices (), the secretary bought 20 of them each Friday around 7h30. Funny thing, the office was in AG but the secretary commuted from ZH. I guess bulk sales to work places are still a thing.

Fat, greedy bastards, the lot of you!

What you all need, is a hot, greasy Wurstweggen from Hunzenschwil - the best