Thank you. Your pre-order is reserved.
A confirmation email is on its way. The producer will contact you with pickup details. If the batch does not reach its minimum, every payment is refunded before the pickup day.
See your confirmation email for the date.
Zürich. Exact address shared by email.
Or arrange a different time directly with the producer.
- 01 You will get an email confirmation in the next minute.
- 02 If the batch reaches its minimum, the producer starts cooking on the date listed above.
- 03 If not, you are refunded in full, before the pickup day.
- 04 On pickup day, you walk over and meet the producer.
No worries. Nothing was charged.
Your payment did not go through. Nothing left your account. You can try again whenever you are ready.
Homemade in Zürich. Made only after you ask.
One neighbour, one recipe, one small batch. The kitchen turns on only after enough people have said yes. If not enough do, no one is charged.
Reserve. Confirm. Collect.
You reserve
Choose a batch and pay when you reserve. That is the whole commitment. No account to keep, no subscription.
The batch confirms
Most batches need five neighbours. Reach that before the deadline and the kitchen turns on.
You collect it
Exactly the number reserved gets made. You collect it in person, from the hands that made it.
If a batch does not reach its minimum, every payment is returned in full before the pickup day.
What the neighbours said afterwards.
Three things this changes.
Nothing is wasted
Ingredients are bought after the count is known, to the gram. Nothing is made that nobody asked for.
Somebody has a name
You collect from the person who cooked, at their door, and you learn who they are.
Their kitchen, their hours
Retired hands, parents at home, disabled makers. People the labour market stopped counting, with their name on the jar.
This started with a bin. One Sunday there was too much bread, and by Wednesday it was in the bin. Another evening it was marmalade, two hours of stirring, and half of it went the same way. Nobody had done anything wrong. That is the part that stays with you.
Read the whole letter →Three ways to start.
Reserve something from your own street, hear about the next one, or heat up a kitchen of your own.
The full list.
Every batch we have run, in order: open, coming, and already collected.
Open now
0 batchesComing next
0 batchesAlready collected
0 batchesEvery batch, in one table. Search and filter by producer, status or price.
| # | Product | Producer | Status | Price |
|---|
We will write when the next one opens.
One short note per batch. No advertising, no list-selling, and you can leave at the bottom of any email.
One neighbour, one recipe, one deadline. Reserve, and if enough neighbours do the same, the kitchen turns on. If not, nobody pays and nothing is made.
The people who cook.
Not chefs on a pedestal, and not anonymous suppliers. Skilled neighbours whose food carries a personal history, and whose name is on every jar.
Your recipe deserves more than your own table.
You bring the recipe. We bring the neighbours. The money arrives before you buy a single ingredient, the paperwork is ours, and your name stays on every jar.
Earn under your own name.
Every batch is paid up front by the neighbours who reserved it. You cook what was already paid for. If the batch does not fill, you owe nothing and we earn nothing.
- · No commute, no commercial kitchen, no boss.
- · Cook only after the batch fills. Never carry the risk of unsold food.
- · nDSG, LMG and LGV walked through with you before your first batch.
- · We read every application ourselves.
Four steps. About two weeks.
- 01 · Sign up
Email + password + a short profile (your kreis, what you cook, languages). - 02 · 30-min walkthrough
A food-safety chat with us. Identity check. Allergen labelling primer. - 03 · Propose your first batch
Recipe, price, the fewest you need, pickup window. We turn it into a page. - 04 · Cook only once it is on
We tell you the moment the minimum is reached, with the money already in your account.
Nothing is cooked until you ask for it.
Three steps, one deadline, and usually five neighbours.
Open a batch.
A producer picks a recipe and sets four things: the price, the fewest they need, the most they can manage, and when you can collect. Nothing else is asked of them.
Reserve before the deadline.
Neighbours reserve what they want, and the counter on the page is live. The minimum is what decides, not the maximum.
Cook exactly what was reserved.
No surplus, nothing left over. The exact count gets made, with the money already in the producer's account.
Meet at pickup.
One door, one window, one hello. You collect in person. The person who cooked has a name and a face, and by the end of it, so do you.
The moment the batch fills, before a single ingredient is bought.
Every payment comes back in full. No paperwork, nothing to claim.
None. Not by trying harder. By only ever buying what is already spoken for.
Reserve something from your street.
Tell us your Kreis and how you eat. We only show you the batches that fit.
Sign up as a neighbour →Cook the way you already do.
Your recipe, your price, your pickup window. The money arrives before you buy a single ingredient. The paperwork is ours.
Cook with usIt started with a jar of marmalade.
Not a business plan. A bin, a jar of marmalade, and the stubborn feeling that food should be made for someone in particular.
From a kitchen in Zürich.
Dear neighbour,
This started with a bin.
One Sunday there was too much bread. Two slices eaten, the rest going hard on the counter, and by Wednesday it was in the bin. Another evening it was marmalade. Two hours of stirring, the whole flat smelling of hot strawberries and lemon, and half of it went the same way. Nobody had done anything wrong. That is the part that stays with you.
The problem is not the cook. It is the order of things. We make food first and hope afterwards that somebody wants it. Every kitchen on earth runs that way, from a factory line down to a Sunday afternoon, and every single one of them throws something away at the end.
Our grandmothers did not work like that. In a village kitchen in Greece nobody made more than the table needed. Every jar that got sealed already had a name on it, because it was already promised to someone. Food was not stock. It was a way of saying: I remembered you.
So we turned the order around. Solo quando. Only when. Nothing is cooked here until enough neighbours have asked for it. If they do, a kitchen four streets away turns on and someone makes exactly that much. Not one jar more. If they don't, nobody pays, nobody cooks, and nothing is wasted. A quiet week is not a failure here. It is the whole idea, working.
What comes back is smaller than a supermarket and much bigger than a jar. You learn the name of the person who cooked. They learn yours. On a Saturday you walk a few streets, a door opens, and for ninety seconds the city is a village again.
We are romantic about this. We are also stubborn enough to build it.
solo.quando · Zürich
A city that cooks for itself.
No surplus. No factory. Nothing in the bin. Every kitchen worth sharing gets a way to share it, and every appetite gets somewhere to belong.
Most food is made first and sold second. Here it is sold first and made second.
A producer proposes a batch. Neighbours raise a hand. If enough do before the deadline, the oven goes on. If not, every payment comes back in full, before the pickup day.
Crowdfunding did this for products. Subscription did it for music and for news. Nobody has done it for the one thing we throw away most of.
The numbers underneath the flip.
Every year, across the whole chain. Roughly a third of everything the country grows, makes and imports (BAFU).
Per person, per year, in Swiss kitchens (UNEP 2024). Across the whole chain, field to bin, it is 310 kg.
Delivery brings food to the door and takes the person away with it.
Three things we will not bend on.
Circular by default.
A jar is made only after a neighbour has asked for it. Ingredients are bought to the gram, after the count is known. Nothing is left over, because nothing extra was ever made.
A street with a face.
You meet the person who cooked. You learn whose grandmother the recipe came from. A city relearns how to feed itself the way it always did, one street at a time.
Every kitchen welcome.
Retired hands. Parents at home. Disabled makers. People the labour market quietly stopped counting. Here it is their name on the jar, their hours, their kitchen.
Zürich first. Then a neighbour at a time.
We start in twelve Zürich postcodes. Nothing about this is specific to Zürich. It needs a kitchen and a name on a jar. But we are not chasing scale. The next city joins when this one is steady.
What neighbours said.
Every word here comes from someone who ate the thing. First name only, and a person reads each one before it appears.
This is what happens when someone actually cares. Not a factory, not a label. Just real ingredients, real effort, and a jar that tastes like it was made for you. Because it was.Vasilis · Strawberry marmalade by Theoni · verified
Every review read by a person. Nothing edited.
After each pickup, every neighbour gets a private link. Every review is read and approved by a person before it appears, and only a first name and a rating are ever shown. Nothing is edited, and nothing is published that we cannot stand behind.
See open batches →Honest answers.
Say hello.
We read every message ourselves and reply within 48 hours.
Zürich. The pickup address reaches you once you have reserved, and never before.
Send a message
A person answers, not a template. Within 48 hours.
The questions we are asked most.
Our newsletter.
A short note when a batch opens, when a producer joins, when there is something actually worth your inbox. Never spam, never sold, never shared.
Subscribe to the newsletter
Your email, and a first name if you like. You confirm it from your inbox before we send anything.
Log in.
Email and password. Same as everywhere else.
New here? Create an account →
How do you want to use solo.quando?
Two minutes, once. We use it to show you only what fits you, and for nothing else.
Pick one or both. You can add the other later.
Welcome, neighbour.neighbour.
What do you wish was made for you in Zürich? When a batch fits, we will let you know.
Your email and your password. We never store card details. Every payment runs through Payrexx.
Sign outPropose a batch.
Tell us the recipe, the numbers, the photos, and confirm a few things about hygiene and liability. She reviews every proposal within 48 hours.
Mission control.
Everything the platform knows about every user, batch, proposal, and order. Approve, edit, delete.
Ask us anything.
Batches, pickup, payment, allergies, or how to start cooking. If nothing here fits, the question comes straight to a person.
Or browse every question
This is not a concept. It is running.
The counter, the deadline, the payment, the refund, the review invitation. The parts that have to work so one person in Zürich can cook for another without giving up their kitchen, their name, or their weekend.
Already running.
Marmalade, moustokouloura, ergolavoi, VITA.RITUAL, olive oil, tiropita, sourdough, medovik, gata. Every one collected by hand.
The one number that measures everything at once: demand, matching, pricing, and trust.
Real jars, loaves and slices, handed over at a door. Not one of them posted.
Every approved review is five stars. Read by a person before it appeared. First names only.
By architecture, not by effort. It is the entire point of the platform.
Five agents. One platform.
Demand
Reads what each postcode has asked for before, so a producer is not guessing.
Matching
The right batch to the right neighbour, at walking distance.
Threshold
Runs the pre-order lifecycle: the reminders, the deadline, the confirmation, the refund.
Community
Collects the reviews and the stories, and asks at the moment someone has just eaten.
Producer
Coaches each producer on pricing, timing and how big to go next.
The pre-order lifecycle, the refunds and the batch pages run without anyone touching them. Everything a neighbour or a maker writes to us, a person reads. The thesis is that this never needs an operations team, and we are proving it one function at a time rather than claiming it finished.
The quiet opposite of a marketplace.
We don't
- Cook anything ourselves.
- Push notifications, gamify orders, or run flash sales.
- Charge producers per click, per impression, or per page view.
- Hide reviews, edit them, or pay for them.
- Sell, share, or rent neighbour or producer data.
- Force scale on a producer who wants to stay small.
If you want to see it from the inside, pick a door.
Cook the way you already do.
You already know how to cook. This is only the part around it: how a batch opens, how the money reaches you, what we carry, and what stays yours.
Propose a batch.
Pick the thing you are known for. Set a price, the fewest you need, the most you can manage, and a pickup window. Ingredients and allergens in plain language. A photograph helps; it is not required to start.
The money arrives before you cook.
The moment your batch reaches its minimum, the money is yours, before you buy a single ingredient. You keep the listed price minus a 10% platform fee and card processing. No subscription, no listing fee, and nothing at all for a batch that does not fill. From 1 January 2027 the fee is 12% for newly published batches.
Make exactly what was reserved.
You cook the count on the page and nothing more. Neighbours collect from you in person, inside the window you set. Your name is on every batch and it stays there.
Paperwork, not your recipe.
Payments & refunds
Payrexx handles cards and TWINT. Refunded in full if a batch doesn't fill. You never touch a payment.
Hygiene & compliance
We share the Zürich home-kitchen guidelines and check the allergen declaration on every listing before it goes live.
Pickup logistics
You set the windows. Your address goes only to the people who reserved. Nobody else ever sees it.
Reviews & trust
Buyers are invited by a link tied to their order. Every review is read and approved before it appears. A first name and a rating are public; full names never are.
Marketing & reach
We bring the waiting list, the homepage and the posts. You bring the recipe.
Your data, your kitchen
Your recipes, your photographs, your customers. Leave whenever you like and take all of it with you.
Ready to cook?
Create an account in 30 seconds. We'll ask about your kitchen and your recipe on the next step. We read every producer application ourselves and answer within 48 hours.
Cookies.
What we store in your browser, and why.
The short version. One first-party cookie for your sign-in session. One localStorage entry that remembers you accepted the cookie notice. Nothing else. No advertising cookies. No third-party trackers.
Sign-in session. When you log in with your email and password, we store a session token locally so the site knows you are signed in. This is in your browser's localStorage. Sign out clears it. It is never sent to a third party.
Language preference. If you switch between EN and DE, we remember the choice in localStorage so the site loads in your language next time.
Payment redirects. When you reserve a batch, you are redirected to Payrexx. Their cookies and privacy policy apply during checkout. We never see your card data.
Newsletter. If you subscribe, Mailchimp may set cookies on their confirmation page. Their privacy policy applies. We do not embed any Mailchimp tracking on solo.quando itself.
Hosting. Vercel and Cloudflare may keep short-lived edge logs for security and rate-limiting. No personally identifiable information is stored beyond what is needed to serve the page.
Your choice. You can clear cookies any time in your browser settings. Signing out removes the session token immediately. There is no advertising profile to delete because we do not build one.
Privacy.
What we keep, why we keep it, and how to have it deleted.
Last updated 27 July 2026. solo.quando is operated by Theoni Paschou, Zürich, who is the controller of the data described here. Questions or requests: hello@soloquando.ch.
To create your account. First name, last name, email address and password. Without these you cannot have an account.
To show you batches near you. Your Zürich Kreis and postcode, typed by you. We do not ask for your location and we do not use GPS.
To match you to food you can eat. Your allergen and dietary preferences and the cuisines you like, if you choose to give them. We use them for one thing: to hide batches you cannot or would not eat. These fields are optional. Leave them empty and we simply show you every batch. We do not ask for your nationality, your ethnic background or your religion, and we do not store them.
Other optional profile details. Phone number, age range, languages, how often you reserve, and anything you write in a free-text field. Optional means optional. Nothing is withheld from you if you skip them.
If you sign up as a producer. A photograph of you (shown on your batch pages so neighbours see a face), the food-safety and liability declarations you tick, whether you hold liability insurance and with which provider, your typed signature and the date, and what you cook. We keep these because they are the record that you made those declarations.
What a producer sees. Only your first name, your pickup choice and your order. Not your email, not your phone, not the rest of your profile.
Automatically. Our hosts (Vercel and Cloudflare) keep short-lived technical logs (IP address, timestamp, page requested) for security and rate-limiting, for about thirty days. We build no profiles from them and we do not track you across other sites.
What we never do. We do not sell, rent or share your data with anyone outside the platform. No advertising cookies. No third-party trackers. We do not use your data to train anything.
Payments. Cards and TWINT are handled by Payrexx AG (Switzerland). Your card number never reaches us. Payrexx’s privacy policy governs that part.
Newsletter. If you subscribe, your email is stored with Mailchimp (Intuit, USA) to send the list. That is a transfer outside Switzerland, under standard contractual clauses. One click unsubscribes you.
How long we keep it. Account and profile data until you delete your account. Order and payment records for ten years, because Swiss accounting law requires it (CO Art. 958f). These survive account deletion in restricted form and are used for nothing else. Producer safety and liability declarations, ten years. Messages with a producer, twelve months. Server logs, thirty days.
Cookies and local storage. We store a sign-in token and your language choice in your browser’s local storage. That is all. Signing out clears the token. There is no advertising profile to delete because we never build one.
Your rights. Under the Swiss FADP, and the GDPR if you are in the EU, you can ask what we hold and get a copy, correct it, delete it, export it, withdraw consent to any optional field at any time without giving a reason, and object to how we process it. Write to the address above; we answer within thirty days and usually within two. You may also complain to the Federal Data Protection and Information Commissioner (FDPIC), Feldeggweg 1, 3003 Bern.
Deleting your account. Email us. Your account and profile are deleted within 48 hours and we confirm in writing. Only the legally required records above are kept.
Changes. If we change how we use your data we will email you before it takes effect. This page always shows the date it was last updated.
Imprint.
Who runs solo.quando and how to reach them.
Operator. solo.quando is a Zürich pilot operated by Theoni Paschou.
Address. Frauentalweg 119, 8045 Zürich, Switzerland.
Email. hello@soloquando.ch
Responsible for content. Theoni Paschou.
Disputes. We aim to resolve any issue directly and quickly. Please write to the email above. Swiss law applies, and the courts of Zürich have jurisdiction.
Terms.
Plain rules for reserving, cooking, refunding and pickup. The refund policy is in section 2.
1. The deal. By reserving a batch, you agree to pay the listed price only if the batch fills, and to collect your portion within the pickup window the producer set.
2. Refunds. If a batch does not reach its minimum by the deadline shown on the batch page, every payment is refunded in full. The refund starts the moment the batch closes short, and reaches you before the pickup day you had kept free. No paperwork, no email needed.
3. Cancellations. You can cancel a reservation free of charge any time before the batch is confirmed. Once the batch is confirmed, the producer starts buying ingredients and the reservation is final and cannot be refunded.
4. Pickup. You collect in person from the producer at the agreed window. If you miss the window, the food is yours. We will not redeliver and cannot refund.
5. Allergens and safety. All food is prepared in private kitchens by named producers. Each listing declares every ingredient and the major allergens. For severe allergies, read the listing carefully and contact the producer through the platform before reserving.
6. Producers. Producers receive payment for batches that fill, before they cook, minus payment processing and the platform fee disclosed on the batch page when it was published. The platform fee is 10% for batches published before 1 January 2027 and 12% for batches published on or after that date. The fee that applies to a batch is fixed when it is published and does not change afterwards. Producers may withdraw a batch before reservations open. After reservations open, only solo.quando can cancel a batch (e.g. for safety).
7. Content. You keep your reviews, your photos, and your messages. Producers keep their recipes.
8. Liability. solo.quando connects neighbours to producers. We are not the maker of the food. Producers are responsible for the food they cook. We are responsible for the platform and the refund.
9. Changes. We may update these terms. We will email you before any change that affects your existing reservations.
10. Law. Swiss law applies. Jurisdiction is Zürich.