History

History

In 1300, Nuremberg, a free city within the German Empire, with over 20.000 habitants, was situated at the centre of the “European Spice Trail”. In the giant imperial woods around the city, there were more beehives than anywhere else.
So, Nuremberg, was known as the “ Honey Pot of Emperor and Empire”.
Creative Nuremberg bakers made up a special confectionery from these rare and valuable ingredients, and thus created a new craft:

1934 Having obtained his master certificate, Friedrich Düll, opened his bakery in Humboldtstrasse in Nuernberg.
1947 After end of World War II, the Düll bakery re-started in modest premiss in Mathildenstrasse in Nuernberg.
1966 Friedrich Düll handed over the business to his son Robert, who gradually extended his business from small to medium size. He paid his special attention to confectionary, particulary gingerbread.
1985 Having obtained his high school graduation, an apprenticeship as a baker and master certificate, Holger Düll, son of Robert Düll, joined his father in the family business.
1991 Change of the name to “Bakery and Gingerbread Confectionary” and further development of the gingerbread business.
1997 Holger Düll took over the company. From now on, the main focus has been on gingerbread confectionary.
The spices used are individually assembled by hand, according to a traditional family receipe dating from the 19th century.
The original receipe, being passed on to third generation, is kept strictly secret. This makes our “Original Nuernberg Gingerbread” to gourmets’ delicacies which are nowhere else to find.

The gingerbread confectioner
The apprenticeship was hard and took a long time. The Guild of gingerbread confectioners jealously watched for any competition which eventually lead to the famous “Gingerbread War”.
Even then, several different types of gingerbread were available; heavy dark honey cake, delicate white with almonds or pure dark hazelnut honey cake. At that time they were available the whole year.
According to an old story, in 1720, the daughter of a gingerbread confectioner felt seriously ill. Her father baked a special gingerbread for her, made only from pure hazelnuts, honey and the best spices. After eating this gingerbread, the child was amazingly cured. The child’s name was Elisabeth and therefore the gingerbread has become well-known all over the world as:
The Elisen-Lebkuchen

We, at Düll’s Bakery and Confectionary feel obliged to these long tradition.
For over 70 years we have been making the real “Nuernberger Elisen-Lebkuchen” according to an old secret family receipe.
By using only the finest ingredients and by abstaining from the use of any additive, we have maintained a quality that we are absolutely proud of.
On receiving your order, we produce every single gingerbread, fresh and handmade, absolutely the same way they were made centuries ago.

Yours faithfully Holger Düll, Lebküchner