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  #41  
Old 16.02.2011, 12:53
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Re: Swiss vs French croissants

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Yes, but that is the case with all pastries that trace their origins back to France. I have abstained from eating 1000 feuilles in CH since 2009...NOw, I just cross to France and indulge myself in all those tasty, creamy & delicious French-made sweets. The Swiss suck at it quite frankly...
Croissant... French origin? You for real?
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  #42  
Old 16.02.2011, 21:34
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Re: Swiss vs French croissants

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Hello,
Yes definitely, French Gipfeli called "Croissant' in (German)-Switzerland are muuch better! I tried one last sunday at:
Hotel Restaurant Franziskaner in Zurich's Old Town. Niederdorfstrasse 1, near Limmatquai. Try a chai-tea-latte with it, sit outside in the sun ... so nice!
Another adress: Delifrance Bakery, Escherwyss-Platz, Hardstrasse 322, Zurich
If you know other places, please tell me.
Enjoy your time!
Hanni
Even better, forget the "Gipfeli" (croissants) and revert to "Weggli", "Semmeli" and "Büürli"
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  #43  
Old 16.02.2011, 21:54
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Re: Swiss vs French croissants

Croissants aren't Swiss or French.. they're Austrian.
Nevertheless the French make the best ones.. by far
There's nothing as delicious as a basket full of warm croissants and a cup of strong black coffee.. on a week-end in Paris
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  #44  
Old 16.02.2011, 21:56
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Re: Swiss vs French croissants

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Did you compare them on a Sunday?

As bakeries are not really allowed to 'bake' here on a Sunday, you often get the pre-fabricated ones that are pre-made and just heated. These are definitely of worse quality. Unforunately more of these quick stop shops also do the pre-fab ones on a more regular basis now.

A well established bakery on either the French or CH side, made fresh, are more or less indistinguishable in my experience.
Bakeries ARE allowed to bake on Sunday, and those who do are even allowed to have their shops open on Sunday morning, to be able to sell their "Zöpfe" and other stuff. I here refer to Cantons of Zurich and others around Zurich.
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  #45  
Old 16.02.2011, 22:03
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Re: Swiss vs French croissants

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Have to agree, nothing better than a flaky, buttery French croissant with your morning coffee. I find Swiss croissants/Gipfeli leave a nasty, waxy aftertaste that lines your mouth for the rest of the morning.
It depends on the individual bakery. People who know a bakery with good "Gipfeli" will travel around for 20kms to get these products. It is similar with other bakery products. I know a chap who each Sunday morning travels from Uster to Zürich HB to get "his" Zopf at Stocker While the Migros Bakery produces the best "Fasnachts-Chüechli" available.
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  #46  
Old 16.02.2011, 22:09
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Re: Swiss vs French croissants

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Croissants aren't Swiss or French.. they're Austrian.
Nevertheless the French make the best ones.. by far
There's nothing as delicious as a basket full of warm croissants and a cup of strong black coffee.. on a week-end in Paris
The Austrians had no time for Gipfel, as they concentrate onto
MOZARTKUGELN






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  #47  
Old 16.02.2011, 22:18
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Re: Swiss vs French croissants

Oh quite delicious, I do agree.. but the legend has it that the croissant was invented in the 17th century in Vienna.. before Mozart
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  #48  
Old 16.02.2011, 22:37
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Re: Swiss vs French croissants

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Oh quite delicious, I do agree.. but the legend has it that the croissant was invented in the 17th century in Vienna.. before Mozart
Certainly true, but the Austrians were right to leave the Gipfel to the French and work on the Mozartkugeln instead of leave the Mozartkugeln to the French and stay with the Gipfel
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Old 17.02.2011, 00:48
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Re: Swiss vs French croissants

There is a massive difference between croissants & gipfeli - not just texture, but taste as well.
Lots of different gipfeli about as well, I've tried about six different varieties. Don't really like them, but the butter variety's edible (and most like a croissant).
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  #50  
Old 17.02.2011, 00:56
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Re: Swiss vs French croissants

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There is a massive difference between croissants & gipfeli - not just texture, but taste as well.
Lots of different gipfeli about as well, I've tried about six different varieties. Don't really like them, but the butter variety's edible (and most like a croissant).
I have had "croissants" in France, in places from Narbonne to Dinard, and also in centralised France it depends on the local baker. To say it again, I find most Gipfeli and Croissants boring. Both Switzerland and France have much better bakery products on offer. As I said before, good Weggli, Büürli, Semmeli, and Parisian Baguettes (sometimes in some places also available here, but most Baguettes here are baked sandstorms) always are a better option than the Gipfeli/croissants -- just Sahel Storms)
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  #51  
Old 17.02.2011, 01:59
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Re: Swiss vs French croissants

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Even better, forget the "Gipfeli" (croissants) and revert to "Weggli", "Semmeli" and "Büürli"
Not to forget the "Tessinerli" With Fleischchaess und Tomi Senf

Last edited by cannut; 17.02.2011 at 15:02.
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Old 17.02.2011, 02:06
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Re: Swiss vs French croissants

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Those almond croissants do exist in the German speaking part too and are called - wait for it - Mandelgipfel. Might not be exactly the same as the French variety of course but none the less yummy.
I am a nuss gipfel man ,anything with nuts . Uhhh wait a sec ,almost
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Old 17.02.2011, 07:55
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Re: Swiss vs French croissants

Agreed on the gipfeli being 'boring', but croissants are awesome - hot & fresh, ripped open, with a chunk of butter dropped inside to melt ... yum!!

Zopf is also a nice choice for bread ... is my wife correct in saying that's "traditionally" a bread for Sunday? Or can I continue eating it on any day without any qualms?
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Old 17.02.2011, 08:35
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Re: Swiss vs French croissants

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Zopf is also a nice choice for bread ... is my wife correct in saying that's "traditionally" a bread for Sunday? Or can I continue eating it on any day without any qualms?
Yes, she is correct. As my Swiss father-in-law always tells me "Sunday morning without Zopf is not Sunday morning" :-)

I love Zopf... especially baking it.
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Old 17.02.2011, 08:42
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Re: Swiss vs French croissants

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the Migros Bakery produces the best "Fasnachts-Chüechli" available.
Indeed.

And some other good stuff.

Tom
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  #56  
Old 17.02.2011, 08:43
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Re: Swiss vs French croissants

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Bakeries ARE allowed to bake on Sunday, and those who do are even allowed to have their shops open on Sunday morning, to be able to sell their "Zöpfe" and other stuff. I here refer to Cantons of Zurich and others around Zurich.
Here too.

I've never liked Zoepf, though.

Tom
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  #57  
Old 17.02.2011, 08:57
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Re: Swiss vs French croissants

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Even better, forget the "Gipfeli" (croissants) and revert to "Weggli", "Semmeli" and "Büürli"
All three are sold here out west but under different names. I wish they use the original Swiss German. A semmeli is simply called a "ballon" (literally a ball). They are often used as the bread for sandwiches, popular for lunch.

But the King for petit déjeuner will always remain a croissant (from a good baker in France)!
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Old 17.02.2011, 09:36
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Re: Swiss vs French croissants

Actually , and i know its a bit trivial pursuitish, but croissant came from Turkey (hence their shape) They were made by the Turkish (Ottoman army) during its campaign in Austria as an easy food for the soldiers. G
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Old 17.02.2011, 09:57
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Re: Swiss vs French croissants

The crescent shape of the croissant (crescent = English, croissant = the same in French) was documented in Austria already in the 12th century, in other words, about 500 years before said Turkish campaign into Austria.

Besides that, I very much doubt that an army would want the bakers to go through all the additional work to make croissants instead of simple, decent loafs.
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Old 17.02.2011, 10:18
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Re: Swiss vs French croissants

well there you go, i wouldnt have got my cheese would i!
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