A Very Swiss Easter

This year, Alpina Swiss Bakery is celebrating Easter the traditional way — with something most people have never heard of: Osterfladen.

It’s a lesser-known but deeply Swiss dessert with roots that go way back. Think cheesecake meets rice pudding, with a bit of raisin, all baked with a bunny powdered right in the center.

Made In-House, the Swiss Way

And our Swiss chocolate bunnies? Not store-bought. They’re made right here in-house — just like the Swiss chocolate truffles and kirschlikör (cherry liquor) filled chocolates the bakery is now starting to produce. Chocolate is becoming a new specialty here, alongside macaroons and other treats.

Inside Tip

Ask for a taste of the Osterfladen for a very European dessert this year, and come for your Swiss chocolates made on site right here in Water Mill.

Everything is handmade, steeped in tradition, and just obscure enough to feel like a true Swiss discovery.

Contact

🌐 alpinaswissbakery.com

About

The card was written by Hamptons resident Robin Mueller, a television director of photography and the co-owner of five Long Island restaurants: Alpina, Green Hill Kitchen, and Anker in Greenport and Alpina Swiss Bakery and Hampton Kitchen in the Hamptons.

Lead-in Image

Robin Mueller