Back to the Basics: Zymi Boulangerie

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November 13, 2020

There’s a story about how sourdough bread was accidentally discovered–that 5,000 years ago in ancient Egypt some ground up grain mixed with water or milk was left out in the open air and bacteria began to settle in the mixture. That bacteria, otherwise known as wild yeasts, ate the natural sugars and converted them into lactic acids, while also emitting alcohol and carbon dioxide. The CO2 caused the bread to rise, and the texture was lighter than other flatbreads at the time. This accidental discovery was then perfected, shared, and sourdough starters were even taken with explorers when they set off for their expeditions around the world. Zymi, meaning ‘sourdough’, is the oldest and most original form of leavened bread. And now it’s the name of one of the newest and most outstanding boulangeries in Lausanne. 

We are so excited to introduce you to Zymi Boulangerie.

Like many creatives that are injecting new life into Lausanne, Tina Kjeldskouv Heiz left behind the corporate world to bring history and integrity back to the world of bread. A Danish native who now calls Lausanne home, her talent and expertise came in part by her time training under the former pastry chef of Noma–the gastronomic mecca found in Copenhagen known for revolutionizing the world of fine dining. In a time where more and more products are becoming industrialized, it’s a bold and disciplined decision to return to a method that is seemingly simple, but requires more attention, more skill, more patience, and only the highest quality ingredients. And to experience her handiwork, to cut into the sourdough loaf is like an epiphany; you take a bite and realize what bread is actually supposed to taste like.

To experience her handiwork is like an epiphany; you take a bite and realize what bread is actually supposed to taste like.

The bakery is small, the selection is curated, and you’ll want to try every.single.item.

Aside from the sourdough bread, there are the traditional Swedish cardamom buns and cinnamon rolls. We strolled in around 9am on a Friday morning and the pastries were still warm, but we’ve been advised they sell out quickly. The taste, texture, scent is absolutely divine–dare we say the best we’ve had? And during the lunch hour Zymi offers a small selection of sandwiches as well.

The verdict? Go. But save some for us.

Zymi Boulangerie

Avenue de Rumine 8

079 945 75 70

Hours:

Closed Sunday & Monday

Tue-Fri 8 am-6.30pm

Sat 8 am-2pm

Follow Zymi on Instagram 

Website

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