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Chiltern sunglasses
Havana shirt
Large weekender bag
Monocle magazine April 2024
Konfekt - Issue 14
The Forecast 2024
The Monocle Book of Japan
Visal jacket
Rachel long sleeve T-shirt
Ripstop cap
Windbreaker
Nizyū Kanō rucksack
Holdall bag
Backpack with detachable pouch
Equinox Light U Carry-on suitcase 34 L
Waan Nozo bowl
AL30 alarm flip clock
Meigallo cobalt vase
Lou stool
Small A6 hardcover pocket notepad
Large B5 hardcover linen notebook
Drehgriffel pen
Wallet notebook
Candle One: Hinoki
Scent Three: Sugi
Calavria roll-on fragrance
Welsh Lavender Foot Cream
Porter
Comme des Garçons
Leuchtturm1917
Japan Collection
Darumas
London
Zürich
Tokyo
Hong Kong Airport
Spring/Summer 2019
p.120 - 121
01 of 09Candrian’s executive chef Christoph Banz
02 of 09Latest in ‘croissant design’
03 of 09Prep station in the cold kitchen
04 of 09Sausage fest
05 of 09Private-catering production
06 of 09Choice cuts
07 of 09Atrio restaurant inside Zürich Hauptbahnhof
08 of 09One of the 200,000 sweet things baked here annually
09 of 09Butcher’s station at Candrian’s production facility
The vast kitchen of Swiss caterer Candrian lies beneath Zürich’s main station. We ventured below to learn why feeding Gipfeli to commuters is only part of its plan.
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