Bakeries ARE allowed to bake on Sunday, and those who do are even allowed to have their shops open on Sunday morning, to be able to sell their "Zöpfe" and other stuff. I here refer to Cantons of Zurich and others around Zurich.
It depends on the individual bakery. People who know a bakery with good "Gipfeli" will travel around for 20kms to get these products. It is similar with other bakery products. I know a chap who each Sunday morning travels from Uster to Zürich HB to get "his" Zopf at Stocker While the Migros Bakery produces the best "Fasnachts-Chüechli" available.
Certainly true, but the Austrians were right to leave the Gipfel to the French and work on the Mozartkugeln instead of leave the Mozartkugeln to the French and stay with the Gipfel
There is a massive difference between croissants & gipfeli - not just texture, but taste as well.
Lots of different gipfeli about as well, I've tried about six different varieties. Don't really like them, but the butter variety's edible (and most like a croissant).
I have had "croissants" in France, in places from Narbonne to Dinard, and also in centralised France it depends on the local baker. To say it again, I find most Gipfeli and Croissants boring. Both Switzerland and France have much better bakery products on offer. As I said before, good Weggli, Büürli, Semmeli, and Parisian Baguettes (sometimes in some places also available here, but most Baguettes here are baked sandstorms) always are a better option than the Gipfeli/croissants -- just Sahel Storms)
Agreed on the gipfeli being 'boring', but croissants are awesome - hot & fresh, ripped open, with a chunk of butter dropped inside to melt ... yum!!
Zopf is also a nice choice for bread ... is my wife correct in saying that's "traditionally" a bread for Sunday? Or can I continue eating it on any day without any qualms?
All three are sold here out west but under different names. I wish they use the original Swiss German. A semmeli is simply called a "ballon" (literally a ball). They are often used as the bread for sandwiches, popular for lunch.
But the King for petit déjeuner will always remain a croissant (from a good baker in France)!
Actually , and i know its a bit trivial pursuitish, but croissant came from Turkey (hence their shape) They were made by the Turkish (Ottoman army) during its campaign in Austria as an easy food for the soldiers. G
The crescent shape of the croissant (crescent = English, croissant = the same in French) was documented in Austria already in the 12th century, in other words, about 500 years before said Turkish campaign into Austria.
Besides that, I very much doubt that an army would want the bakers to go through all the additional work to make croissants instead of simple, decent loafs.