The Swiss Book of Bread

Are you ready for a new culinary journey through Switzerland? Heddi Nieuwsma’s new book «SWISS SUPPERS» will be published on September 5! You’ll discover a selection of 52 dishes to share with friends and family. Soupe du Chalet from Fribourg, Birchermüsli from Zurich, Pizzocheri from Grisons, Saffron Risotto from Ticino… sweet and savoury recipes to explore the richness of Switzerland’s culinary heritage. The book will be available in English, German and French. And this collection would not have been possible without you! To thank you for supporting us in these projects, we are offering you a 20% discount on her new book with the code WEMAKEIT20 valid on www.helvetiq.com until September 2, 2024. Your copy will also be signed by the author.

Heddi is back with a new book on Swiss desserts! Discover SWEET & SWISS, and go on a culinary journey through 45 recipes of cakes, pies, cookies and other typical Swiss delicacies, accompanied by their stories. You have greatly contributed to the success of her previous book Swiss Bread and made the writing of this new book possible. We are so grateful! We would like to thank you and offer you a 20% discount on her new book with the code WEMAKEIT20 valid on www.helvetiq.com until October 31st 2022. ______________________

Heddi est de retour avec un nouveau livre sur les desserts suisses! Découvrez DOUCEURS SUISSES, et partez pour un voyage culinaire à travers 45 recettes de gâteaux, tartes, biscuits et autres gourmandises typiquement suisses, accompagnées de leurs histoires. Vous avez grandement contribué au succès de son précédent livre Pains Maison et rendu possible l’écriture de ce nouveau livre. Nous vous en sommes infiniment reconnaissants! Nous souhaitons vous en remercier et vous offrons 20% de réduction sur son nouveau livre avec le code WEMAKEIT20 valable sur www.helvetiq.com jusqu’au 31 octobre 2022. ______________________

Heddi ist zurück mit einem neuen Buch über Schweizer Desserts! Entdecken Sie ZUCKERSÜSSE SCHWEIZ und begeben Sie sich auf eine kulinarische Reise durch 45 Rezepte für Kuchen, Torten, Kekse und andere typisch schweizerische Leckereien mit den dazugehörigen Geschichten. Sie haben wesentlich zum Erfolg ihres vorherigen Buches Brot Huusgmacht beigetragen und das Schreiben dieses neuen Buches ermöglicht. Dafür sind wir Ihnen unendlich dankbar! Wir möchten Ihnen dafür danken und bieten Ihnen 20% Rabatt auf ihr neues Buch mit dem Code WEMAKEIT20, gültig auf www.helvetiq.com bis zum 31. Oktober 2022.

Salut! Hi! Hoi!

We will be live on Instagram at 18:30 Zurich time today to talk about Gâteau de Vully and the amazing feedback to the book so far. We would love to meet you and answer your questions.

Nous serons en live à 18h30 heure de Neuchâtel sur Instagram (le compte Helvetiq). Ce serait super de t’y voir et de répondre à toutes tes questions.

Um 18.30 Uhr Basler Zeit werden wir bei Instagram Live sein (Helvetiq-Profil). Es wäre schön, dich dort zu begrüßen und alle dein Fragen zu beantworten.

Helvetiq & Heddi

ar Bakers ! The books arrived at our warehouse in Le Mont-sur-Lausanne, Switzerland. A few days late. Some extra delays at the border and now we are almost ready to send them to you. Heddi is going to sign them all on October 9th and we will proceed to shipping. Soon, very soon at your place. Super psyched about that. Thanks again for your backing!

((Si vous avez déjà confirmé vos informations et la langue dans laquelle vous souhaitez recevoir le(s) livre(s), veuillez ignorer ce message.))

Bonjour ! Nous sommes ravis de reprendre contact avec vous ! Le livre est imprimé et vous sera envoyé très prochainement.

Veuillez confirmer votre adresse et la langue dans laquelle vous souhaitez recevoir le livre afin que nous puissions vous envoyer votre contribution.

Merci de nous envoyer ces informations avant le 30 septembre en cliquant sur le lien ci-dessous ou en envoyant un email à aurelie.fourel@helvetiq.ch

Lien: https://forms.gle/rVrUsWCnGLrvrKVF6

• Veuillez noter que pour les livraisons en dehors de la Suisse les frais d’expédition sont à votre charge. Dans ce cas, nous vous contacterons ultérieurement pour vous informer du montant correspondant.

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((Wenn Sie Ihre Informationen und die Sprache, in der Sie das Buch/die Bücher erhalten möchten, bereits bestätigt haben, ignorieren Sie bitte diese Nachricht.))

Hallo! Wir freuen uns, wieder mit Ihnen in Kontakt zu sein! Das Buch ist gedruckt und wird Ihnen sehr bald zugesandt.

Bitte bestätigen Sie Ihre Adresse und die Sprache, in der Sie das Buch erhalten möchten, damit wir Ihnen Ihr Exemplar zusenden können.

Bitte senden Sie uns diese Informationen bis zum 30. September, indem Sie auf den unten stehenden Link klicken!

Link: https://forms.gle/rVrUsWCnGLrvrKVF6

• Bitte beachten Sie, dass bei Lieferungen ausserhalb der Schweiz die Versandkosten zu Ihren Lasten gehen. In diesem Fall werden wir uns zu einem späteren Zeitpunkt mit Ihnen in Verbindung setzen, um Sie über den entsprechenden Betrag zu informieren.

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((If you have already confirmed your information and the language in which you wish to receive the book(s), please ignore this message.))

Hello! We are delighted to be back in touch with you! The book is printed and will be sent to you very soon.

Please confirm your address and the language in which you would like to receive the book so that we can send your contribution.

Please send this information by 30 September by clicking on the link below or by sending an email to aurelie.fourel@helvetiq.ch

Link: https://forms.gle/rVrUsWCnGLrvrKVF6

• Please note that for deliveries outside of Switzerland the shipping costs are at your expense. In this case we will contact you at a later date to inform you of the corresponding amount.

We’re almost there!

Thanks again for your generous support of our Swiss Bread book! We’re writing to give you a few exciting updates on our project. Last weekend, we hosted a Swiss bread workshop in Valais. Author Heddi Nieuwsma led a group of nearly a dozen participants through a day of kneading, baking and eating in a stunning alpine location overlooking Lac de Taney. We made three breads together that day – all with recipes from the new book. It was a wonderful weekend, and we’re grateful for La Petite Auberge Baabuk for allowing us to host the workshop at their cozy mountain inn. Now, we’re in the final stages of preparing the book and finishing up the proofreading. The design has been completed, and the pages are filled with stunning photographs from Dorian Rollin (food styling: Camile Stoos) and playful illustrations from our own Odile Sageat. We have just a few days left before it goes to the printer! As planned, the book will be available in late September 2020, and that’s when we’ll put your copies in the mail. We’ll be sure to ask you in advance to find out which language(s) you would prefer. Heddi looks forward to the hours it will take to sign all of your books! Best wishes, and you’ll be hearing from us again soon.

Wow! Thanks to all you 506, we’ve raised over CHF 35,000 to produce our new book about Swiss bread! We’re so incredibly happy that you decided to become part of our bread-baking community. This means that you’ll be first to have the book in hand. Then, you’ll find it in stores and online this fall. We will publish it in three languages: German (Brot Huus-Gmacht), French (Pains Maison) AND English (Swiss Bread).

Bread is meant to be shared, and Heddi cannot wait to share her collection of stories and recipes with you in the coming months. In the meantime, let’s stay connected. You can continue to follow her bread baking and other culinary adventures via her blog, Cuisine Helvetica (cuisinehelvetica.com). Follow us on our website (www.helvetiq.com) and on instagram (@helvetiq)

P.S. We’ll send you an email soon about the rewards you’re receiving for backing our campaign.

ar Swiss bread lovers!

Thank you for joining our community of more than 300 people who have supported our book. You are wonderful!

We also wanted to tell you that if we reach our stretch goal of 400 backers via wemakeit, we will print a hard copy of our book in English – much to the delight of Heddi’s mother in the United States.

PS: As a reminder, we’ll send you a survey in about two weeks, so you can choose which edition(s) of the book you would like to receive – English, French or German.

You are incredible. 174 times thank you!

Thank you for helping us reach our original goal 21 days before the end of the project.

Bread is made to be shared, and we are thrilled that you’ve become part of our community and shared our campaign with others.
In recent days, we have tracked your contributions one by one. From your questions and your enthusiastic feedback, we have drawn tremendous energy.

The book seems to strike a chord, which strengthens us in our efforts. It is clear that the project can continue to be supported. With additional contributions that exceed our original goal, we can finance professional photography, translation and proofreading costs. And, we can continue to support independent booksellers. Finally, we have implemented a new partnership with Emile Henry to offer you a ceramic Artisan Bread Baker – a very special tool for baking bread in your oven at home.

Many thanks, and please continue to help us spread the word!