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Andie Pilot lived near the Canadian Rockies, in Calgary, and now she lives near the Swiss Alps, in the beautiful Emmental. As a kid, she came to Switzerland every summer to visit her grandparents in Walenstadt, and to gorge on Cervelat, Gipfeli, Apfelschorle, paprika chips, Migros Ice Tea, Pralinato, and Coupe Dänemark. This (plus her Aunt Vreni’s Birchermüesli and her grandmother’s Wähen) was her introduction to Swiss food. After a degree in Humanities and training to be a pastry chef, she moved to Switzerland in 2010. In 2017, they traded city life for the country, and left Bern for the rolling hills of the Emmental. This is her experience cooking and baking in Switzerland, trying regional recipes, family favourites, retro dishes, and exploring the curious food products that can only be found in this tiny alpine land. Swiss cuisine is so much more than cheese and chocolate. Every region protects and celebrates its own contribution to the Swiss culinary canon, which for such a small country is incredibly large and diverse. Lots of help and guidance on authenticity comes from her Swiss husband Sam, raised in Schüpfheim, whose precision and cleanliness in the kitchen puts me to shame. The practical advice given here comes from her training in baking and pastry, work experience in different bakeries and restaurants and, most often, her experience cooking and baking in her own helvetic kitchen.