Sweetening the Deal
/I’m not a big fan of the third trimester. It doesn’t compare to the miserable nausea and vomiting of the first, that’s true, but these last few months also have their challenges. What’s that you say? You don’t need to hear a list of all the pregnancy-induced issues I’m having? That’s ok, let me list them to you anyway:
Lower limb and hip aches and pains of variable intensity, location and duration. This may be a result of hormonal shifts and production of the ‘relaxin’ hormone (which is anything but), leaving you supposedly more limber for birth.
Acid reflux in extremis. Where my guts used to be, a small human now resides. My stomach has nowhere else to go.
Lingering coughs and colds. My immune system is subdued in an effort to not attack the genetically different baby. Same goes for genetically different bacteria. This cold has lasted for weeks.
Pulled rib muscle as a result of ongoing cough. It only hurts when I breathe, which is all the damn time.
Insomnia. Multifactorial - increasing size of abdomen means I haven’t been able to adopt my favoured sleep position (prone). Plus all of the above don’t help.
Fatigue - as day follows night, or 6 follows 5, fatigue follows insomnia and pregnancy. QED.
I’ll stop there for fear of losing the few readers I have.
Despite all of the above, one has to find a little light in the darkness of early morning waking. And the one boon of pregnancy (other than the little bundle of screaming joy at the end of it) is that it serves as a brilliant excuse for all sorts (see above list). Had I not come to Switzerland at 29 weeks pregnant, I would never have been able to blame the amount of baked goods I have eaten on the physiological process of tripling the weight of the human inside me. Buttery bread and hazelnut spread? Baby needs fats to make its vernix caseosa! Hot chocolate, sublime as only the Swiss can make with their Alpine cream? I need a caffeine substitute to prevent fetal growth restriction in the third trimester!
And Switzerland has come through on the sweet front - bakeries are abundant and essential. There are three on my street alone and in the city centre you are never more than a few hundred metres away from one. And if you do find yourself in the unlikely situation that a bakery is nowhere to be found, the quality of ingredients is so high that even supermarket-bought baked goods taste great.
My closest bakery opens at 6am, which is not dissimilar from the Greenwich Gail’s (6.30am), which used to be my local. However, Gail’s was a half mile walk from my house, which made freshly baked bread an almost impossible prospect for breakfast on a weekday. Now mornings are of a different order with buttery zopf and artisanal loaves (which include NON-sourdough options!) on daily rotation.
So, for the moment I have parked the worries of pregnancy-related weight gain to the postpartum time. Sometimes, you need to reach for the nearest pleasure to hand and in Switzerland that is definitely the bakery.
Himmi’s Shoggiweggli Hitlist
Shoggiweggli is arguably Basel’s best creation. Forget Roger Federer and LSD, I will argue for this chocolate chunk-studded milk bun above all other Basel exports. Here are a few of my favourites:
Confiserie Bachmann
The original and the best. The shoggiweggli was invented by Anton Bachmann of Bachmann Confiserie fame. With the richest, most buttery dough in town, the original shoggiweggli is still the best.
Sutter Begg
Sutter Begg is a popular chain of bakeries in Basel (and contributes 2 out of 3 bakeries on my road). This shoggiweggli has a tougher dough than others but has good quality chocolate chips.
Supermarket shoggis
The cheapest option on the list is still very acceptable (at least the Coop one is!) With good buttery dough and plentiful chocolate chips, this is the best substitute if you can’t get to Bachmann.
