Switzerland: land of mountains, yodelling, chalets and fondue - so much to love. What's even more lovable than any of those is Swiss pastries and cakes - and none so much as those made by Markus Schwarz at Swiss Konditorei Bern in Avondale. Yes, Avondale.
Surrounded by big grey factories on industrial Rosebank Rd, it's an unlikely spot for an artisan Swiss Bakery but it certainly makes for interesting clientele. There is a constant flow of Swiss, Germans and Eastern Europeans interspersed with local Westies just popping in for their morning tea.
Markus came here 10 years ago from Bern after working all around the world as a pastry chef in top hotels. He had worked in New Zealand some years before at the Regent (now Stamford Plaza) and identified the need for good European baking. Two years after arriving he set up his wholesale business, and two years ago opened it up to the public too.
It's pretty hard to know where to start in describing his wares as they are all truly magnificent. He describes Swiss breads and pastries as the best of both Germany and France (obviously because of the geographical location).
Everything has elements of the light, white fluffiness of Gallic patisserie or the slightly heavier, more dense dark qualities of Germanic baked products - sometimes both. For example one of the custard sweets he makes is similar to a French millefeuille (a very glamorous and delicate multi-layered version of our rather solid custard slices) but rather than puff pastry alternated with the creme patissiere, it's slightly crispier layers of pastry. The best of both worlds.
