The Gandl Bakery & Confectionery has been family-owned since 1806 and is currently run by Barbara and Fritz Gandl. A business that can look back on a long history of Lebzelter tradition. The delicious recipes of the ancestors as well as their knowledge in dough making form the basis for the unmistakable taste of all products. Today, this is constantly being expanded by creative and finely crafted compositions.

Tradition and modernity are combined using natural ingredients. Gentle processing, long dough rest and perfect handwork allow incomparable flavours to unfold. This creates something unique according to old family tradition ... the "Original St. Wolfganger Lebkuchen".

Many different spices (cinnamon, cloves, aniseed, ginger, nutmeg and coriander) from all over the world are responsible for the unique taste of the gingerbread. In addition to honey as a sweetener, almonds, nuts, flour, eggs, sugar and oriental spices, another characteristic of gingerbread is that it is baked without yeast.

Staghorn salt or potash is used as a yeast substitute, which gives the unbaked gingerbread dough a bitter taste. Gingerbread is often refined with almonds, nuts, candied orange peel, candied lemon peel and especially chocolate.

Origin: Austria
Storage: store dry and cool. 
Contact: Lebzelterei Gandl Im Stöckl 84 . 5360 St. Wolfgang im Salzkammergut, Österreich. 

* We kindly ask for your understanding that the product design may differ from the illustration.

Contains the following allergens and may contain traces thereof:
gluten, eggs, soya, tree nuts, Ei, Nüsse