| 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. |
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| 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. |
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| 1997 | Holger Düll took over the company. From now on, the main focus has been on gingerbread confectionary. |
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| 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. |
| Yours faithfully Holger Düll, Lebküchner |
