Not far behind my love for sweets and for markets,… you may have picked up on my love for Zürich.

I love Zürich. I love going for a stroll through the old town, a run along the river, a picnic off the lake… staring out at the snow-capped Alps not too far off in the distance, passing fields of wild flowers, fishermen at work and crew boats gliding on the water.

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I’m normally at the Bürkliplatz market every Tuesday and Friday morning. And busy playing in the kitchen trying a new dessert recipe or photographing my latest chocolate tastings. But not when I have a rather critical deadline for a huge project that demands my every minute. I have had the pleasure of working on a very sweet project for the past two months – one that I’ll certainly share here later. Aside from a quick break to see the Burning of the Böögg, I?ve been mostly at my desk. But for now, with most of the work behind me, it was time to step away from my computer and enjoy the beginning of spring in Zürich.

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First it was snow, ice and long, cold winter days. Then all of a sudden it was spring, or so we thought. The time between winter and spring is a questionable one, and the French saying sums it up best, “en avril, ne te découvre pas d’un fil,” meaning don’t be so fast to take off those layers of clothing in April, as the warm weather may not stay ! Even though we are still in April now, in Zürich, winter is over. Officially. No doubt about it. Who says? The Böögg, of course.

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Medjool dates. Dark chocolate with salt. Meringue. Nougat. Chocolate chip cookies. There are certain foods that make my eyes grow large and the corners of my mouth go up. Any recipe making mention of those above sweets goes right into my “to bake” file. Rhubarb is another favorite of mine and I love its name in German: Rhabarber. When the season was in full swing here in Zürich last May, I was buying fresh bundles of vibrant rhubarb almost weekly at the market. Baked into tarts, cakes, jams and even rhubarb roll-ups! That peak season hasn’t quite arrived yet, but the first stalks are here. Strawberries too, from Spain rather than the local Swiss variety (small and softer) that will come in later summer months. Armed with rhubarb and strawberries,… it was time to get baking.

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Today I wasn’t thinking about where I have just been – Baden-Baden in Germany’s Black Forest and then New York City.  Nor where I’m heading next: Venice, Italy and Croatia’s Istria region.  Today was all about home, and enjoying Zürich.  Especially since the sun was shining with a blue sky behind it; the flowers are growing taller, more vivid and abundant; and the profile of the Alps far in the distance would have stopped you in your tracks, it was so white and clear.  All that, plus the city has gone flag crazy!  All year long, Zürich’s old town has the red and white flag of Switzerland, as well as the blue and white one of the canton Zürich proudly on display.  In my opinion, it adds a unique charm to the area. Coming back today after a week away, an explosion of even more flags could not be missed.

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