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Since 2019 · Zürich
Learn the art of naturally leavened bread.
Bake authentic sourdough while discovering the culture, stories and traditions behind every loaf — guided by the magic of wild yeast and the mentor who has shaped 800+ bakers.
2019
BAKING SINCE 
800+
HOME BAKERS

65+

TEAM BUILDING

70+
WORKSHOPS DELIVERED
2 partner
MUSEUM MÜHLERAMA KOCHEVENTS Gmbh
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MEET GRAZIA
A mentor rooted in Italian heritage and Middle Eastern hospitality.
From spending a decade immersed in Middle Eastern hospitality to training Italian-language media students overseas, Grazia brings depth, culture and clarity to every loaf. Her workshops teach the technique and the story behind breads like kaʿak al-Quds, manakish and Neapolitan cornetto — all grounded in sourdough mastery.

  • Sourdough mentor

  • Wild fermentation expert

  • Bread storyteller

  • Italian heritage

EXPERIENCES
Crafted culinary experiences, designed around bread and connection.
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Corporate Events
Team gatherings built around bread, culture and shared craft.
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Private Workshops
Intimate, hands-on sessions tailored to your kitchen, your table, your questions.
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Museum Workshops
Signature Mühlerama sessions — flour ground on-site, dough shaped by hand.
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SIGNATURE EXPERIENCE
Baking Workshops at Mühlerama Museum.
Since 2019 we've welcomed more than 800 participants into the mill — sourdough bread, laminated dough, Levantine flatbreads and traditional Italian panettone, all shaped by hand at long wooden tables.
Duration
4 hours
Group
Small groups
Level
Beginner → Advanced
Includes
Loaves to take home
WHY BAKE WITH GRAZIA
Craft, culture and quiet mastery.
Natural Fermentation
Wild yeast, slow time.
Traditional Techniques
Hand-shaped, oven-true.
Hands-on Learning
Flour on your fingers.
Italian Heritage
Naples to Zürich.
Middle Eastern Culture
Kaʿak, manakish, memory.
Small Groups
Never rushed, always seen.
Premium Ingredients
Stoneground, seasonal.
Take-home Recipes
Bake it again on Sunday.
THE BREAD PHILOSOPHY
Bread is not a recipe. It is wild yeast, slow time, and the quiet craftsmanship of hands that have done this before — hands that kept rising even when everything else stood still. To bake is to insist on tomorrow.
— GRAZIA DE MARTINO
THE BREAD GALLERY
Made with love, by hand.
KIND WORDS
I learned how to bake sourdough bread thanks to Grazia, and I couldn't recommend her more highly. I attended one of her classes where she explained each step clearly and thoroughly, making the whole process easy to follow. She also shared her starter with me, which is still going strongly today. Highly recommended.
—  Ivan Ota

        Zürich

THE COMMUNITY
Join our breading community.
Weekly tips, seasonal recipes, workshop invitations and gentle nudges to keep your starter alive — sent through our small, generous WhatsApp circle.
Weekly tips
Fresh recipes
Workshop first-look
Weekly tips
STAY INSPIRED 
Slow letters from the bakery.
Seasonal recipes and workshop news, a few times a year.

Join our mailing list

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