It is not enough just to have the professional expertise to create pralines from chocolate, the finest Interlaken cream gateaux from meringue, sugar and cherries, and melon sorbet from fruit pulp. Quite the opposite – the professionals at the Confiserie Schuh bakery require every one of their sense.
It starts with the inspiration which supplies the idea for a new creation. Then the taste buds come in. Do the ingredients complement one another? Can it be concocted in the way we intended? Its only then that the recipe is produced. And materials are used for the sweets and cakes produced every day, fresh and handcrafted. Cleanliness plays a major role in the preparation of these delicacies. That applies to chocolate-making too – a craft that needs to be practised perfectly, not least because of the need to work at the correct temperature, which must not vary during the preparing work.

You can tell from the taste that the patisserie artists, confectioners and bakers always give of their best at the “Schuh”. There’s only one thing they cannot help you with – choosing which one to have – not easy! Should I have a “Schühli” (little shoe) chocolate? Or what about the “Schuh Truffes”, or perhaps a piece of the wholesome Harder chocolate which bears the name of the nearby rock face, and is decorated with finest hazelnuts from Piedmont? The “Woody” – a light and airy chocolate mousse – is also a firm favourite. And if you still cannot make up your mind, then try the “Schuh platter” – a selections of cakes, sorbets and sweet dressings.

“If only the best will do, we meet at Schuh” – Head pastry-chef Gino Eigenheer’s motto could not be more apt.

Visit our chocolate show that takes place regularly at the “Schuh”.People interested in how chocolate is made can see how the finest chocolate specialities are created from a fluid mass, and can even try their hand at becoming a chocolatier.

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