Cakes & Biscuits

The dry crackle when a cantuccini is dipped into sweet Vin Santo. The spicy scent of a Nuremberg gingerbread in December. The fine dusting of sugar on a crêpe dentelle. Sweet pastries are the category where traditions endure the longest.

Antonio Mattei – Cantuccini since 1858

In Prato, Tuscany, the Antonio Mattei manufactory has been baking its cantuccini since 1858. The recipe with almonds and low moisture has remained almost unchanged. A biscuit intended for wine.

Hatzel Lebkuchen – Nuremberg

The Nuremberg manufactory Hatzel bakes gingerbread according to an old recipe. Elisenlebkuchen with a high proportion of almonds and hazelnuts, chocolate, icing – a classic that returns in autumn.

Sweet pastries are rarely the main course, but often the reason you stay seated a little longer.

Gavottes and Confiserie Imping

Gavottes from Brittany brings the wafer-thin crêpes dentelles. Confiserie Imping contributes German biscuit artistry – from butter pretzels to fine puff pastry creations.

Here you will find cantuccini, gingerbread, crêpes dentelles, butter biscuits and other sweet pastries – sorted by type and manufacturer.