Glarner "Pie" workshop in Feinbäckerei Engi

The Glarus pâté has a long history and, along with the Ziger, is the best-known export item of the Glarus region

Like many other recipes and ideas, the idea of the pâté probably came from France, where many Glarus people served strangers as mercenaries. The sweet product, made from puff pastry, contains an almond or plum filling. If both fillings are found half in a pie, then the vernacular calls it "verhüüratet" (married). The small round patties are also known as "Glarner Beggeli" - derived from the Glarus dialect expression for a cup. The large pies are often decorated with the Glarus landmark, St. Fridolin, and have other beautiful decorative elements depending on the baker's imagination.

At Glarner Feingebäck AG, you have the opportunity to make your own pâté according to your wishes. After a short briefing on the hygiene regulations of a food business, you put on your apron and make your pâté in the bakery under expert guidance, which can only be served once. While your pie is baked in the oven, enjoy a coffee and sweet specialties. After the final tour of the company, you pack your pâté and can enjoy the exclusive unique piece at home.