Swiss Konditorei Bern

The Swiss Konditorei Bern was founded in 2003 by Markus Schwarz, supplying hotels, restaurants, and delicatessen shops with tasty and healthy, freshly baked bread produced by professional bakers. These breads are made in a traditional way by using the freshest and best quality organic New Zealand flour for their starter and sour dough’s.

In 2006, the range of products was extended to include a wide range of homemade cakes, tortes, patisseries, cookies, seasonal specialties, and much more. The traditional sweet range is made using Swiss or German chocolate and couverture as well as fresh seasonal ingredients and fruits.

Since July 2009, the bakery has been open to the public Fridays and Saturdays only from 7am to 2pm.

Markus was trained in Bern, Switzerland in the traditional, three year, baker-pastry chef apprenticeship. He then went on to gain further experience in two different bakery-pastry shops in Bern, as well as additional training as a chocolate maker (Confiseur) and party food and petit four making. Markus later joined the team at The Regent Hotel of Auckland as the Demi Chef de Partie, and advanced to Chef de Partie before leaving after two years to join the New World Hotel in Hong Kong as Head Pastry Chef. There he led a team supplying different outlets, ranging from fine dining restaurants to snack bars. To gain more experience Markus then moved to Australia to work in the Bavarian Bakehouse of Sydney, and later moved to the position of Head Pastry Chef at the Renaissance Hotel. After leaving Australia in 1999, Markus headed for Japan to start the Swiss Konditorei Bern, supplying hotels, restaurants and banquet centers in Kobe and Osaka, with traditional breads and desserts. In 2002 he moved back to New Zealand to join the team of the One Tree Grill Restaurant in Auckland as the Pastry Chef before starting Swiss Konditorei Bern Ltd. In 2003

The current, professional team members include:

Robert Izzard as Head Baker, Christian Fehr as Swiss baker, Benny Earle as the local baker and Christoph Ott as Head Pastry Chef. The part-time members include Yuan Wu Zhang (Fred) and Rasika Palatege.

Each of these professionals work to a high standard to bring forth the best quality products.

Our aim is to make the customer “TASTE THE DIFFERENCE”

Believing in freshly homemade baking, using the finest ingredients and prepared by professionals who love their work; we are committed to providing personal service in our shop and to build a relationship with our customers who love good food.

Christoph, Benny, Christian and Robert

Markus Schwarz

Founder and Owner