At John Baker, all of the breads, quiches and croissants are produced on the premises with organic ingredients and only a little yeast. They allow the dough to rest for 48 to 72 hours before baking, so it can rise naturally. The result is a bread full of flavour with a crispy crust that stays fresh longer than any bread you'll find at the supermarket. So do as the locals do and try some of John's bread or pastries. You'll also find John Baker on Helvetiaplatz (Molkenstrasse 15, open on Sundays).