The work in the pastry shop is diverse and creative

Annina Gioia Walther has a focused gaze, a radiant smile, and an elegant, quick gait. She appears petite, yet exudes a natural presence.
Her employees, some of whom have worked at Kochendörfer's for much longer, appreciate the young boss. She likely inherited her leadership skills from her family. Her parents, Anne Rose and Thomas Walther, successfully run the Walther and Steinbock hotels across the street. Annina has been in charge of the Kochendörfer confectionery since June 2025. Her team includes six pastry chefs, among them two apprentices.

Annina, why did you become a pastry chef?
I've been baking for as long as I can remember. Even as a small child, I loved kneading dough and cutting out cookies. That's why I always wanted to be a pastry chef. I never seriously considered any other career path. It was simply clear that this was the one I would choose. And I really enjoy my job.

Just five years ago you successfully completed your apprenticeship at Kochendörfer's. Now you're the new boss. How does that feel?
What's new is primarily the administrative work, which has naturally increased: writing duty rosters, placing orders, and so on. Most of the time, however, I'm in the bakery, and things run as usual there, because we're a well-coordinated team. Giving instructions isn't difficult for me. I did that before, as my predecessor worked a 60-hour week and therefore wasn't always on site. I enjoy working in a team and try to create a good working atmosphere.

What's it like to work in the newly renovated bakery?
Great! A lot has been invested and improved. The walkways are now clearly defined, which creates a calm atmosphere. We also have more natural light, and the new ventilation system makes the temperatures much more pleasant. All of this naturally contributes to a good atmosphere. Last but not least, the new ovens are top-notch. Before, we sometimes had to rotate baking trays to ensure everything baked evenly.

What do you like about working as a pastry chef?
The work is varied and creative. We have seasons and different themes that we can work on throughout the year. And I like special orders like wedding cakes because I'm passionate about decorating. When I was still an apprentice, I sometimes carried out my own orders. My father, however, was less than thrilled when I emptied the entire refrigerator at home to make room for my creations.

What was it like to practically grow up in a hotel?
For me and my two siblings, it was normal that Walther and Steinbock were our home. As children, we helped out and went in and out of everything, including the kitchen, where I liked to sneak a sweet treat. The processes in the kitchen fascinated me from an early age.

Do you also bake for the Hotel Walther?
Hotel Walther naturally has its own patisserie department. However, wedding cakes are occasionally ordered from us at Kochendörfer's. This has nothing to do with me personally; it's always been this way.

Where did you gain experience besides Kochendörfer's?
After my apprenticeship, I worked in a well-known pastry shop in St. Moritz and in the pastry department of a large hotel in Pontresina. However, I found my further training in the USA the most exciting. I spent three months at the renowned Pastry Academy by Amaury Guichon in Las Vegas. It was very inspiring, and I learned a great deal.

How is the American influence reflected in the Kochendörfer- offer?
(Laughs) Not obviously, but I try to introduce new and creative things, like flat croissants or pecan tartlets. Of course, a pastry shop like Kochendörfer's thrives on tradition and classics like the Engadine torte or the Bündner nut torte. A little variety is still allowed, though. I really appreciate the freedom Claudio and Stephanie Kochendörfer give me.