Recipes

SAVOUR la PETITE PAUSE

with RECIPES
from THE BAKERY

We believe in slowing down and taking time to ‘savour la petite pause’ – baking offers that time out of the day as well as the joy of sharing those sweet treats with friends or in a quiet moment to yourself. The perfect way to take time out, recharge and reconnect.  

 

Chocolate-Dipped Madeleines

A madeleine is a small fluffy, bite-sized cake that is traditionally baked in a tin to give it its beautiful shell-like shape.

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Swiss Truffle Egg Easter Battenberg

This Easter Battenberg is is so simple to make, but will delight make everyone very happy over Easter!

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Chocolate Easter Cupcakes

Freya’s latest recipe is live and is the perfect quick and easy bake for a homemade Mother’s Day gift or some family fun in the kitchen over the Easter school holidays.

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Coconut and Raspberry Slices

We were delighted to welcome Freya Cox to our bakery in Switzerland recently. As well as finding out about how we make our vegan treats, she also took over our Rhythm 108 kitchen to create some delicious recipes. This one for Coconut and Raspberry Slices is one you won’t want to miss!

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Almond & Sea Salt Rocky Road Bites

Freya Cox has come up with this fabulous sweet and salty take on the classic rocky road, featuring our wonderfully crunchy Almond Biscotti and our ever-popular Almond and Sea Salt Chocolate bar.

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Mint Chocolate Mousse

This recipe makes a smooth and luxurious chocolate mousse that is perfect for a date night or dinner party dessert. It’s simple and quick and can be made ahead of time too.

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Chocolate Orange Cheesecake

This Chocolate Orange Cheesecake is so simple to make, but will delight everyone who tries it!

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Chocolate Hazelnut Swiss Roll

is Swiss roll recipe, using our Hazelnut Truffle bar, features perfectly light chocolate genoise sponge filled with a whipped chocolate hazelnut ganache that makes the most delicious and indulgent dessert to share with friends and family

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Private: Pistachio Financiers

A financier is a small cake, light and moist, and contains lots of almond flour, crushed or ground nuts, and almond flavouring. The distinctive feature of the recipe is brown butter, but we replace this with lots of delicious nuts and coconut oil. They are usually baked in petite rectangular loaves, perfect for an afternoon…

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Private: Apricot Tart

Its apricot season! At this time of year its tradition here to use this sweet plump fruit to make jam with your family and share with your friends and neighbours. We decided to use this delicious seasonal fruit to make a fresh fragrant Tart aux Abricots (Apricot Tart). We hope you enjoy making it and…

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Private: Chocolate Tart / Tarte au Chocolat

A good tart crust is what every patissier tries to master first, and it can be elusive! We’ve tried to make a simple recipe here to make it easier to have that professional look, texture, and taste at home. The key to this recipe is having the coconut oil at the right temperature – it…

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Private: Christmas Chocolate Orange Fondant

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Private: Fruity Macaron Nests

It’s officially the start of summer and for us here at the bakery summer means sweet seasonal fruit! Here’s a delicious take on our macaron recipe: topped with raspberries and cream, these delicious bites have the perfect mix of light crisp macaron and creamy vanilla mousseline. Piled high with fresh raspberries they make the best…

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Private: Father’s Day Blondies

It’s been a while since we’ve made brownies here at the bakery and we’re starting to miss these soft moreish morsels! We thought it would be a great idea to share a new recipe with you to celebrate Father’s Day, so here’s our delicious Blondie recipe. These special Blondies are loaded with chunks of our…

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Private: Creme Brulee

The classic – Crème Brûlée – but reinvented! We love sharing our recipes with you and this time it’s a re-imagined French classic, the Crème Brûlée. Traditionally this simple dessert is made with lots of cream, milk and eggs but we have called upon our plant-based ingredients to help us create a silky-smooth vegan crème…

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Private: Apricot Tart

Its apricot season! At this time of year its tradition here to use this sweet plump fruit to make jam with your family and share with your friends and neighbours. We decided to use this delicious seasonal fruit to make a fresh fragrant Tart aux Abricots (Apricot Tart). We hope you enjoy making it and…

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Private: Raspberry Macaron

We loved our little macarons so much that we couldn’t resist re-creating them but, this time with an extra special touch! These delicious morsels are a little bigger in this recipe and are filled with fresh raspberries and vanilla mousseline cream.

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Private: Strawberry Fraisier

To celebrate the start of the strawberry season here in Switzerland and RHYTHM 108’s BIRTHDAY we have put together this deliciously decadent fraisier cake. It is made with a light génoise sponge, sweet fresh strawberries and a creamy vanilla mousseline filling.  It’s the perfect cake for a celebration on any day of the week!  Every…

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Private: Tarte au Citron

It’s not always easy getting the balance of flavour, texture and consistency right with gluten-free and vegan baking, but our talented bakers here in Switzerland are always working on developing new techniques and recipes to make the most delicious Sunday Bakes.  We love pushing the boundaries of traditional patisserie and taking it to a new…

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Private: Chocolate Chip Cookies

Try baking the most decadent, chewy soft-baked cookies, made with big chunks of our M’lk & Hazelnut Truffle Bar. Made by Marcel (a pâtissier at our bakery), these are perfect for a Valentines weekend – with a movie, a good book, or if you are spending time with a loved one. They’re super quick and…

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Private: Macarons

Our bakers have been working hard to perfect this iconic petit-four – The Macaron – using their knowledge of traditional baking and experience in plant-based pâtisserie we have created the perfect vegan macaron. With a soft nutty centre and a light crisp shell these macarons are impossible to resist!  Every recipe comes with its own…

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Private: Lemon Cheesecake

These mini cheesecakes have the texture of a baked cheesecake without any baking involved! They are easy to make and just need a bit of chilling time in the fridge – so a great make-ahead recipe. Our Rhythm 108 Ooh-la-la Lemon, Ginger, Chia Tea Biscuits are perfect for making this cheesecake base and work really…

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Private: Lemon Cheesecake

These mini cheesecakes have the texture of a baked cheesecake without any baking involved! They are easy to make and just need a bit of chilling time in the fridge – so a great make-ahead recipe. Our Rhythm 108 Ooh-la-la Lemon, Ginger, Chia Tea Biscuits are perfect for making this cheesecake base and work really…

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Private: Easter Chocolate Cake

If you’re looking for a fudgey chocolate filled cake to make this Easter weekend, this is the recipe for you! Treat your family to a hand-crafted 3 layer cake or keep it simple with one layer, iced and pilled high with lots of Rhythm108 Easter eggs! Every recipe comes with its own Spotify Playlist (bottom…

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Private: Easter Vanilla Cupcakes

Every baker needs a solid cupcake recipe. Here’s our simple plant-based version which can be adapted to make larger sponge cakes too. We used it here to make Easter Cupcakes, topped with pink icing, chocolate nests and our delicious Swiss Chocolate Truffle Eggs. Every recipe comes with its own Spotify Playlist (bottom of page). This…

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Private: Raspberry Tartlets (Tarte aux Framboises)

Sweet crisp base, soft coconut cream and fresh raspberries make this tartlet. It’s a staple pâtisserie here in Switzerland traditionally made with crème pâtisserie. We’ve put together our own plant-based version using our gluten free tart base recipe and deliciously smooth coconut cream. Perfect for munching on a sunny spring day! Every recipe comes with…

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Private: Raspberry and White Chocolate Bundt Cake

The Swiss Gugelupf Cake has been around for a long time and has undergone many transformations from neighbouring Germany, France and Austria. Its also made its way to America, where its known as Bundt Cake. We’ve been inspired by this delicious comforting cake and would like to share our easy plant-based version with you for…

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Private: Gâteau au chocolat

There so many difference types of gâteau in Switzerland, bakeries are overflowing with beautifully hand-crafted pâtisseries, chocolates and bonbons. Here at our bakery, we’ve come up with our own delicious Swiss sweet treat – gâteau au chocolat ;  a perfectly buttery sablé biscuit, topped with light, fluffy chocolate mousse and smooth dark chocolate ganache.

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Private: Truffes au Chocolat

Chocolate Truffles or Truffes au Chocolat have been around for quite a while, since 1895 in fact! Invented by French pâtissiers, they are renowned for their smooth, rich, chocolately filling and cocoa dusted exterior. Our pâtissiers, here in our Swiss bakery, have been working on a delicious recipe that combines rich dark chocolate ganache with…

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Private: Sweet Candied Orange and Coconut Cream Crêpes

Crêpes are a staple food here in Switzerland and neighbouring France.  We piled our plant-based crêpes high sandwiched between layers of delicious creamy coconut, drizzled with sweet orange syrup and topped with candied oranges and zest.

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Private: Mousse au Chocolat

Creating light airy textures is always a challenge, but this simple recipe does the trick! Chocolatey, velvety, and so light – this is as close to perfection in a dessert as possible. Try it as traditional Mousse au Chocolat, or if you want a more impressive treat, use it to make a mousse tart. Each…

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Private: Valentine’s Linzer Biscuits

This shortbread is buttery, crisp, light and very quick to make. We use maple syrup in our plant-based recipe for extra vanilla-caramel sweetness and a mix of 3 different flours to get the perfect crumbly shortbread texture. These very moreish morsels would also be great to make and give as a gift as they keep…

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Private: Chocolate Tart / Tarte au Chocolat

A good tart crust is what every patissier tries to master first, and it can be elusive! We’ve tried to make a simple recipe here to make it easier to have that professional look, texture, and taste at home. The key to this recipe is having the coconut oil at the right temperature – it…

Read More »

Private: Three Layer Coconut Raspberry Pavlova

We love this recipe for its creamy coconutty smoothness, sweet crunchy meringue and fresh raspberry hit. We hope you love it too! This is a great dessert to prepare ahead of time. Once cooked, the meringues will keep for a 1-2 days, just leave them somewhere cool and airy. You can also prepare the raspberry…

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Private: Peanut Butter Cookies

These are an all time American classic, a chewy chocolate cookie made with rich chocolate chips. Our cookies have a Swiss twist by giving the peanuts an extra roast and adding in chunks of Swiss chocolate. This weeks recipe was created by Marcel, one of our amazing pâtissiers. There is a picture of Marcel and…

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Private: Madeleines

A madeleine is a small fluffy, bite-sized cake that is traditionally baked in a tin to give it its beautiful shell-like shape. We make our plant-based recipe with coconut flower sugar to give a rich, caramel flavour and then dip ours in a Swiss dark chocolate, finished it with a sprinkle of crushed pistachios. Perfect…

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Private: Florentines

A simple, sweet, crunchy yet chewy biscuit originating from our Italian neighbours. We’ve stuck to tradition and used flaked almonds with a mix of candied fruit peel and also added some pistachios with a touch of crystallised ginger for extra colour and flavour. Perfect for festive parties or quick afternoon pick me up.

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Private: Hazelnut Cupcakes

Moist, nutty and moreish -especially when you add our Rhythm108 Hazelnut Praline Chocolate Bar to the mix! We add a tiny bit of gum guar to give the cake a little extra hold, but if you prefer a crumblier cake you can omit this.

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Private: Pistachio Financiers

A financier is a small cake, light and moist, and contains lots of almond flour, crushed or ground nuts, and almond flavouring. The distinctive feature of the recipe is brown butter, but we replace this with lots of delicious nuts and coconut oil. They are usually baked in petite rectangular loaves, perfect for an afternoon…

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Private: Madeleines au citron

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Private: Mulled Wine Brownies

With the addition of our limited edition Rhythm108 Chocolate Orange bars, these soft gooey brownies are zesty and spiced -perfect for this time of year! We’ve also added a typical French spice called pain d’epices for extra mulled wine festive flavour!

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Private: Crème citron for a Lemon & Pistachio Tart

Tarte au citron has always been a classic from our region near the Alps. This simple vegan recipe for the lemon filling is so versatile – it can be used to fill a tart or between layers of sponge cake for that fresh, zesty addition.  

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Private: Mousse au Chocolat

Creating light airy textures is always a challenge, but this simple recipe does the trick! Chocolatey, velvety, and so light – this is as close to perfection in a dessert as possible. Try it as traditional Mousse au Chocolat, or if you want a more impressive treat, use it to make a mousse tart.

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Private: Dark Chocolate Ganache

One simple recipe can be used for so many things – with ganache you can glaze a cake, pipe it into tartlets, and even make chocolate truffles if you cool it down fully. Made with a good, flavoursome chocolate and plant-based milks – we sometimes just have this plain with a spoon.

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Private: Classic French Toast recrafted to Plant-based Perfection

In France, the dish is called “pain perdu,” meaning “lost bread.” Originally, people made French toast from stale bread in order to make use of bread that would otherwise have been thrown away.  Here in Rhythm108 kitchen, we’re all for saving food!

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Private: Sweet Gooey Almond Butter Blondies

A crusty-from-the-outside and gooey-from-the-inside blondie, filled with delicious almond butter for that perfect nutty vanilla taste. A simple recipe, with only 20 minutes preparation time – but everyone’s favourite.

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Private: Plant-based Caramel Pecan Pie

Caramelized pecans and sweet pastry – a match made in heaven! This dessert is buttery, savoury and sweet at the same time, nutty, with the perfect crunch of pecans combined with the melt-in-your-mouth pastry.

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More Posts

5 MINUTES WITH FREYA COX

January 27, 2022

To celebrate our amazing collaboration with British Bake off Star Freya Cox we sat down with Freya and asked her a few questions to get to know a little better.

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A Day In the life of a RHYTHM108 Pâtissier

July 19, 2019

Think of Switzerland, and along with these spectacular landscapes, you will think of chocolate and finely crafted watches. This is the home of some of the finest artisans in the world – this is a place where chocolate is not just a quick treat, it’s a way of life.

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Why We Choose Organic

June 7, 2018 | 0 Comments

Our philosophy has always been to support growers who have our health in mind and that of our planet. We will never compromise on that. And over our journey, we’ve met so many farmers who are aligned with this philosophy. Some are certified organic and small.

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5 Start-Up Lessons from the Early Days

May 9, 2018 | 0 Comments

Hi there! If you’ve every thought of starting a business, you need to read this!  As we grow in 2018, I thought I would share more of our journey with you from a small market stand to distributing to thousands of stores.

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