Swiss croissant
The most famous of of Swiss pastries is the Gipfeli (croissant). The flaky moon shaped pastry is very similar to its French relative but slightly less buttery. You can find Gipfeli in every bakery, café and supermarket. Many times you can choose between the classic Buttergipfeli (butter croissant) and its variants such as Schoggigipfeli (chocolate croissant), Laugegipfeli (lye covered croissant) or Vollkorngipfeli (whole-grain croissant).
Most Gipfeli you can buy in stores and even at some bakeries are made in one of the big bread factories in Switzerland (e.g. JOWA). They taste fine but don’t compare to the ones that are still handmade. If you find a local bakery that still makes their own Gipfeli you should count yourself lucky!
Once you’ve bought or ordered your Gipfeli, it’s time to enjoy. Only, what is the correct form to eat such a treat? Obviously, there are no official rules that govern Gipfeli eating in Switzerland. Personal preferences will decide if you eat your Gipfeli the traditional way with butter and jam, with chocolate spread or simply pure. Generally speaking, however, most people follow the same steps in enjoying their fresh Gipfeli.
How to Eat a Gipfeli
A Gipfeli is typically served on a small plate and accompanied by small servings of butter and jam, most often strawberry jam. You’ll use a knife and your hands for preparing and eating your Gipfeli.
1. Lift the Gipfeli with your hand and bite off one of its tips.
2. Use your knife to spread first butter and then jam where your bite has exposed the croissants interior while still holding it in your hand.
3. Lift the Gipfeli and bite off the part with butter and jam.
4. Follow steps 2 and 3 until all of the Gipfeli has disappeared in your mouth.