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Welcome to The Swiss Bakery. We are a full service retail bakery specializing in Swiss and German products. We are committed to quality and carrying on the traditions of the Swiss. Our bakery items are prepared fresh daily by our skilled staff in our Springfield, Virginia store. In addition to our delicious breads and pastries, our team of chefs has selected a discriminating collection of imported gourmet foods, including some hard to find world class chocolates. When you need to fill your craving for Rivella, Caotina, Ovomaltine, or other delicious products from home, stop by to place your order with us!



If you are in Virginia, please visit us at our bakeries in Springfield and Burke for your truly Swiss experience.




In his native Canton of Thurgau in Switzerland, Reto followed in his grandfather’s footsteps to become a baker and pastry chef. He arrived in the United States in 1996 to work for Albert Uster Imports, North America’s premier importer of fine Swiss foods. As their Research and Development Chef, Reto traveled extensively throughout the US, teaching classes and giving demonstrations on Swiss products to food professionals. In 2001, Reto and Laurie purchased a small neighborhood bakery and created The Swiss Bakery and Pastry Shop, where their client list includes The Embassy of Switzerland, The Embassy of Liechtenstein, Washington, D.C. Swiss Societies (Clubs), Washington, D.C. German Clubs, the German School, Local Oktoberfests, the National Cathedral’s Flower Mart, and many more.





Laurie’s introduction to the culinary world began as a child in her parents restaurant in the Midwest. Her father was also a baker. There, she developed her passion for cooking and baking, a path that has taken her to award-winning establishments, such as Remi Restaurant in NYC and Roberto Donna’s Galileo in Washington, DC. It was while under Roberto’s service that she earned the title, The Restaurant Association of Metropolitan Washington’s Pastry Chef of the Year 2001. Laurie is a member of the Le Dames d'Escoffier and the Women Chefs and Restaurateurs. She has given demonstrations for the FreshFarm Markets in Washington, DC and the ACF (American Chefs Federation) National Conference. She has also contributed to two cookbooks, Venetian Taste by Francesco Antonucci and Cooking in Piedmont by Roberto Donna.


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