A hidden gem that you have to look for, but once you've found it... they make the best macarons in Zurich - enough said.
Eric Baumann was making macarons before they were in, before Ladurée was in Zürich and Sprüngli released their new Deluxe Luxemburgerli. He's one of only three Swiss members of the elite confiseur guild "Relais Desserts" and macarons are simple a part of his repertoire.
My favourite macaron is the chocolate macaron, made with a Grand Cru couverture from Felchlin (Trinitario fine flavour cocoa beans from Madagascar, 64%). But the vanilla macaron also really impressed me: Creamy, cool, soft vanilla butter cream - wonderful! The flavours are classic, but there also some seasonal variations.
Macarons aren't his only noteworthy product. His assortment of patisserie is on the same level as Vollenweider and Honold. His bread is also very popular. All pralines are made with the finest Grand Cru couverture. The gianduja hearts, piped ganache coated in cocoa powder and sabayon pralines are particular favourites of mine!
Just one slight criticism: Every now and then (especially towards the end of the day) the service isn't quite as knowledge or friendly as Mrs. Baumann or Mr. Berchtold. Otherwise their service and product knowledge is excellent.
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