Probably Surselva, around 1700

Special pastries are part of many public holidays during the church year or of a person’s life cycle. As early as the Late Middle Ages one already knew confectionaries made of precious marzipan. In the 17^th century imitated products made of anise dough were developed, for which the expensive almonds were replaced by white flour.

With a mould of wood, clay, stone or metal the merely slightly rising dough could be formed and decorated. Popular illustrations on these were biblical scenes, plants, animals or hearts. The carver of this wooden mould chose a motif common in Graubünden folk art namely the carnation. The Museum owns a small collection of 55 baking moulds used in Graubünden.