Fresh aroma in the schoolhouse: Baking in the kitchen
Twice a week, early in the morning, a wonderful aroma drifts through our rooms: that's when our cook bakes fresh bread for the school community. But not just in the mornings — in the afternoons the bakehouse also becomes a place of culinary learning.
Local flavor you can taste
Quality and sustainability start with the ingredients. For our homemade bread we use only high-quality flour, which we source directly from the historic Altbachmühle in Aargau . In doing so, children and teenagers also learn, almost incidentally, the value of local cycles and authentic craftsmanship.
Kneading, baking and enjoying together
On Tuesday and Thursday afternoons the kitchen opens its doors to the students. While baking sweet cakes and savory tarts together, everyone pitches in. Under guidance, the children learn the proper handling of dough, measurements and oven temperatures. Working together strengthens cohesion and makes the kitchen a lively place for exchange.
From the school stove to your own kitchen
It is especially important to us that what is learned has a lasting effect. The young people work with recipes they can easily take home. Whether for family or friends, the goal is that they can recreate the tasty baked goods at home on their own. This promotes a sense of self-efficacy and brings a piece of Lip straight to the family dining table.
Fresh aroma in the schoolhouse: Baking in the kitchen
Fresh aroma in the schoolhouse: Baking in the kitchen