“My father was a baker and confectioner in Berlin, and so my relationship to bread and cake is doubly intense. The same goes for my sister Marianne, whom I asked – when I was living in New York in the 1970s – to send me this recipe. I first encountered Engadine nut tart on my many travels in Switzerland. When I later baked the tart for my American friend Howard and his family, he was so enthusiastic that he wanted to set me up with a shop, ‘and I have a name for your shop: son of a baker.’”
– Reinhard Voigt

For Gallery Weekend 2026, Reinhard Voigt will bake five Engadine nut tarts at Café Tiergarten, following the recipe of his sister and his baker father.

Related event: High on Low