Slowly matured. Lievito Madre, daily refreshed & baked.

Florian Treu is from Basel and, together with his business partner (www.fm-hospitality.ch), is building up the STEY hotel chain in Switzerland (www.stey.com). He has a clear conviction: "We need grounding." That's why he's setting up his own sourdough bakery on the ground floor of the Stey Hotel in Schlieren. The hotel is being built in LYMHOF, the former Geistlich site in Schlieren, right by the West station underpass. Supported by bread sommelier Alfred Bau of Brotvernissage in Frauenfeld, Florian Treu has set up a new Lievito Madre starter — specially for Schlieren, to begin a story of its own here. Baked without industrial yeast, using long fermentation. «It is much less sour, much more digestible. You can smell it, you can taste it.» ART Bakery will become a meeting place for hotel guests, commuters and neighbourhood residents — a place to come together and talk.