Master confectioner and tutor nominated for award

Adrian Britschgi is a confectioner who puts his heart and soul into his job. In fact you cannot fail to notice this the moment you step inside the Konditorei Schlüssel and adjoining café in Menzingen. The baker was recently interviewed by a journalist of the Neue Zuger Zeitung after it became known that he has been nominated for the title of best teaching master baker in an award presented jointly by Gastro Journal and the Bischofszell Nahrungsmittel (food products) company.
 
The journalist was shown around the premises and introduced to senior confisier Alois Moos and all the apprentices along with sons Cédric (6) and Joel (4).
 
Although Britschgi is only 36, he has achieved much, not least since being appointed managing director of the business in 2011, and along with his wife, Andrea, becoming not only co-owner of the confectionery and café in Menzingen but also of the Confiserie Strickler in Zug in 2013. This is no small responsibility, when one considers he employs as many as 40 people and trains six apprentices. "We make everything ourselves, every individual chocolate and every cake; we even make our own fillings. Nothing is bought in ready-made. As I am involved in the kitchens, too, I can look over the apprentices' shoulders and see what they are doing," he said.
 
Indeed it is when the apprentices are at college and they tell fellow students how they are taught, it makes them realise how lucky they are to be able to do their apprenticeship under Britschgi. 
 
As for his working day, Britschgi gets up in the early hours and starts off in Menzingen before going on to Zug and then heading back to Menzingen again. Indeed he does all the deliveries himself. While Konditorei Schlüssel is open on Sundays and closed on Mondays, the Zug business is open from Mondays to Saturdays, so there is never a totally free day, in fact he does all deliveries himself. Not only is he a master confectioner, he is also a qualified business economist which means he is able to advise his apprentices in a number of areas.
What he said he did not want to read in the journalist's article was any excessive praise. "We prefer to remain modest and let our products and customers speak for us," he said.
 
And what exactly did the apprentices have to say about their mentor? "He devotes a lot of time to us," said 19- year-old Rahel Felder, as 18-year-old Rahel Röllin added that he certainly knew what he was talking about and was keen to pass his knowledge on. "What I appreciate about him is that he has been helping us prepare for our final exams in a few weeks' time," said Martina Röllin. "What is more, we know we can always ask him anything. He demands high standards but this is a good thing."
 
What is clear is that, for Britschgi, training youngsters is something very close to his heart. "We encourage them but we expect a lot in return. It is all a matter of giving and taking. I cannot fault these three girls in their final year and I am very proud of them. They have all worked very hard and deserve their top marks. It is very kind that they have nominated me for this award."
 
Not surprisingly, there is never a shortage of applicants for apprenticeships with Adrian Britschgi.
 
The photograph shows (from left to right) Rahel Felder, Rahel Röllin, Martina Britschgi watching expert Adrian Britschgi putting the finishing touches to a tasty gateau.