Many specialty foods can be found at these stores:
Fenwick's Feinkost, at Missionsstrasse 15A in Basel was also reccomended as a source of British foods.
Here is a short list of things "I wish someone had told me when I moved here." More random than comprehensive...
Please write (firstname.lastname@example.org) and add to the list! Help your fellow ex-pats!
Click here to go to browse the full list.
|Baking Products||Vanilla extract|
|Molasses (not black strap)|
|Lactose free dairy|
|Cardamom||Migros City at Loewenplatz|
Migros City at Loewenplatz
Migros Wegnihof at Kalkbreite
all Coops with a cheese counter, especially Coop City Bahnhofbruecke, at Central
|Baking Chocolate**||Coop City Bahnhofbruecke, at Central only in the month of December|
|Ginger Ale||All CoopsMany Indian and Asian groceries|
|Lactose free dairy||
Milk seems generally available at Migros and CoopCoop at Lochergut
|Molasses (not blackstrap)||Look for Zuckerruebensirop at Egli ReformhausIt's not quite molasses but I found it a suitable substitute, certainly much better than the blackstrap stuff at the regular stores.|
|Popping corn||Migros City at Loewenplatz|
|Pumpkin puree||London Store and its Zurich offspring, Premiere VideothekGlobus in November only|
|Root beer||London Store and its Zurich offspring, Premiere VideothekThe Thai grocery at the corner of Josefstr. and Hafnerstr. behind the Hauptbahnhof|
|Brown sugar**||London Store and its Zurich offspring, Premiere Videothek|
|Vanilla extract, both real and imitation||El Maiz|
**Please don't write to tell me brown sugar is "everywhere" in Switzerland. When an American, Canadian, or Brit talks about brown sugar, we are not referring to "sugar that is brown", rohrzucker, etc. In countries somehow tied to the UK they sell a special, moist sugar product which is critical to the taste and texture of our baked goods. Yes, I know Switzerland has wonderful baked goods that don't need it, but the point of all this is to help the homesick ex-pat! Baking chocolate, similarly, is a completely unsweetened chocolate used for baking. Susbstituting dark chocolate means adjusting sugar amounts which upsets the wet:dry balance. Using cocoa + oil isn't a very satisfactory substitute because the natural fat (cocoa butter) in the chocolate has a special texture.
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last updated 28 July 2007