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Gingerbread and Nuremberg
When Nuremberg bakers started flavouring their Gingerbread dough with nuts and spices in the 14th century, the Nuremberg Lebkuchen we know today was born. At that time, it was the spices that made Gingerbread so precious and gave it the name 'Lebkuchen'.
As Nuremberg experienced a major economic upturn several trade routes met here and made the city an important trading centre for spices.
At what time of year is Gingerbread eaten?
When the first Lebkuchens go on sale in the shops from late summer, one of the most frequently asked questions is "Why now?" According to popular opinion, this speciality belongs to the Advent and Christmas season. But when Gingerbread was first produced , it was enjoyed all year round, with monks spreading dough on the wafers that were baked for the monasteries to make a delicious fasting dish.
It was not until the 30 Years’ War that the flow of goods was halted and spices became scarce and Lebkuchen was baked only for special occasions like Advent and Christmas. Gingerbread became a valued speciality and this tradition has continued until today, with Gingerbread still experiencing its peak period in autumn and winter.
Gingerbread tastes good with red wine even in summer
Nevertheless, there are many connoisseurs who don‘t want to wait until Christmas to enjoy the spicy Gingerbread taste. That’s why we continue to bake our Lebkuchens all year round and offer a selection of small, single packages, perfect for the occasional breakfast, dessert or afternoon treat.
When Nuremberg bakers started flavouring their Gingerbread dough with nuts and spices in the 14th century, the Nuremberg Lebkuchen we know today was born. At that time, it was the spices that made Gingerbread so precious and gave it the name 'Lebkuchen'.
As Nuremberg experienced a major economic upturn several trade routes met here and made the city an important trading centre for spices.
At what time of year is Gingerbread eaten?
When the first Lebkuchens go on sale in the shops from late summer, one of the most frequently asked questions is "Why now?" According to popular opinion, this speciality belongs to the Advent and Christmas season. But when Gingerbread was first produced , it was enjoyed all year round, with monks spreading dough on the wafers that were baked for the monasteries to make a delicious fasting dish.
It was not until the 30 Years’ War that the flow of goods was halted and spices became scarce and Lebkuchen was baked only for special occasions like Advent and Christmas. Gingerbread became a valued speciality and this tradition has continued until today, with Gingerbread still experiencing its peak period in autumn and winter.
Gingerbread tastes good with red wine even in summer
Nevertheless, there are many connoisseurs who don‘t want to wait until Christmas to enjoy the spicy Gingerbread taste. That’s why we continue to bake our Lebkuchens all year round and offer a selection of small, single packages, perfect for the occasional breakfast, dessert or afternoon treat.