I live and work in Zurich, Munich and in a small village in the middle of the Allgäu. My focus as a photographer is clearly on the art of portrait photography and telling visual stories. 

 

The opportunity to get to know people and immerse myself in their fascinating worlds always inspires me.

In my work, I place particular emphasis on understanding the needs of my clients and precisely assessing the situation at hand. Thanks to many years of experience, I am able to intuitively find the perfect picture - a strength that is particularly appreciated when working with my costumers.

 

My clients come from a wide range of sectors, including gastronomy, food, wine, agriculture, healthcare, travel, culture and industry. This broad range enables me to familiarize myself with a wide variety of topics and develop creative solutions that meet individual requirements.

 

I see photography not only as an art form, but also as a qualified and reliable support in marketing. Whether in editorials, corporate photography, employer branding measures or my free projects - I always develop individual visual languages that implement the tasks set in a suggestive and effective way.

 

Working as a photographer is still a dream profession for me, allowing me to combine my passion for visual aesthetics with my professional skills. Every assignment is a new creative challenge that I approach with enthusiasm and dedication.

Juerg Waldmeier 

Lyrenweg 1A 

CH 8047 Zurich

 

M +41 79 220 47 75

mail@juergwaldmeier.com

 

Juerg Waldmeier 

Rosenheimer Str. 102 

D 81669 Munich

 

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Gestaltung und Programmierung: Stillhart Konzept
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Time, craftsmanship and fire

 

These are the three most important ingredients for the Basel bread that Christian Aeby missed so much that one day the commercial filmmaker started baking bread himself. The rest is the story of bread.love. 

"The missing started when I moved to Zurich as an assistant director at the age of 21 and became stronger the longer I lived abroad."

The bread that Christian Aeby has been producing and selling for around four years under the bread.love label, first in Hamburg, then in Berlin and most recently in Basel and Zurich, is a mild (in the sense of hardly sour at first) wheat sourdough bread with a soft, large-pored crumb and fine, long-lasting aromas, surrounded by a tart, intense, almost black baked crust. It was precisely this taste experience that Aeby was looking for when he started baking bread himself. Soon after his first experiments with his own sourdough, he visited master bakers and bakeries in Switzerland, Austria and Germany, researching for years to find the optimal recipe for the Basel bread of his childhood. The three ingredients of time, craftsmanship and fire turned out to be particularly important.

Host story in marmite magazine