Science: The Art of Baking

Alpina Swiss Bakery is really my father’s dream. He’s a Swiss-born scientist by trade — tech world background — and five or six years ago he got obsessed with baking. The art of baking is all about science, after all. I’m here helping with logistics, but the vision, the recipes, the product — that’s all him. He’s behind every single item in that case.

The Cult of Martha

All our sourdough-based breads come from one living culture — her name’s Martha. She’s been with us about two years. She’s what gives our baguettes and ficelles their soul. Each one comes out different, which is how we like it. We keep it artisan — no preservatives, no artificial ingredients, no high fructose corn syrup, no shortcuts, just old-world breadmaking with European flours and ingredients and natural sweeteners like yacon syrup and dates.

Croissants, Muesli & Full Shows

We’ve got stuff here you won’t find elsewhere — a Pistachio Croissant with real custard, gingerbread, and my grandmother Noni’s muesli.

And while we try to keep most things 100% Swiss, it’s not just all Swiss either — we’ve got a Linzer Tarte and Sachertorte that would make the Austrians proud.

Our Linzer Tarte is not one thin layer, but three layers, packed with jam, and a best seller. And full disclosure, our Pain au Chocolat uses Belgian chocolate, because it’s just so good.

One sleeper hit? The Pretzel Sandwich with Schaller & Weber turkey, dijon, spinach, and shaved Tête de Moine cheese — it’s a full show.

Inside Tip

We open at 7 a.m. and by 9, the croissants and baguettes might be gone — private chefs from the big houses come in early and buy them all. Best move? DM us on Instagram or call two days ahead and reserve your order.

We also love custom requests — especially if you describe something you had in Switzerland. We’ve even recreated Caracs (green-glazed chocolate tarts) for people. We love a challenge. And we'll figure it out for you.

Contact

🌐 Alpina Swiss Bakery

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

@alpinabakery / Instagram