Goufrais, the cool delight from Weil am Rhein
Goufrais is a cocoa confection shaped like a mini bundt cake from the CMF Keller manufactory in Weil am Rhein. Dusted with pure cocoa powder, alcohol-free, gluten-free, and nut-free, it tastes best chilled—firm at first, then delicately melting. A family business that has been making only this one confection since 1993.
Goufrais – the cool delight stands for a single, special product: small chocolate bundt cakes that are entirely coated in pure cocoa powder and only fully develop their melt-in-the-mouth texture when chilled. This cocoa confection is produced by the Keller family in Weil am Rhein, on the edge of the southern Black Forest, in the border triangle of Germany, France, and Switzerland. What began in 1993 as a tribute to the Alsatian bundt cake is now a small classic with a loyal following.
1993, a confection for good neighborliness
Goufrais was created in 1993 on the German side of the Rhine, opposite Alsace, as a tribute to the bundt cake so beloved there.
Günther Keller and his son Michael fashioned the delicate, melt-in-the-mouth cocoa confection after the famous Alsatian yeast pastry—a small gesture across the Rhine, inspired by the good neighborly relations in the tri-border area. The confection has been produced and sold since the 1992/93 season, initially for an Alsatian firm, and soon after on their own.
In Alsace, the bundt cake is more than just a pastry; it is part of festivals, Sundays, and family visits, and many a baker guards their personal recipe like a treasure. The Kellers translated this baking culture into something small and sweet: a cocoa confection in exactly that fluted ring-cake shape.
The name is steeped in family, as the C, M, and F in the company name CMF stand for the siblings Corinna, Michael, and Frank Keller. To this day, CMF Keller remains a family-run business on Eimeldinger Weg in Weil am Rhein, and the one-time idea has long since become a perennial favorite. A regional concept has evolved into a sales hit known far beyond the region, which continues to sustain the small manufactory today.
Six formats, one cocoa confection
Whether a small bag or a large tin—Goufrais is available in six formats, from a small sample bag to a round box for sharing.
For a first try, the 100g bag with 13 pieces is perfect; things become a bit more festive with the golden Gold Bag and its 20 pieces. The gift pack with a blue ribbon makes for a great present, while the large round box with about 67 pieces is intended for stocking up or the coffee table.
The 60 pieces in the Flow Pack Box are individually wrapped in gold foil, making it the perfect box for guests and the office. Brand new is Le Petit, the smaller version with only 3.5 grams per bundt cake instead of the usual 7.5.
The confection inside is the same everywhere; only the quantity and packaging change—from the clear bag for a quick snack to the festive box for the gift table. This way, everyone finds the right format, whether for treating yourself or for giving as a gift.
One product, for over 30 years
The philosophy of CMF Keller is unusually simple, as the company makes only one single product and dedicates itself entirely to its quality.
For over 30 years, everything in Weil am Rhein has revolved around the little chocolate bundt cake. It is produced fresh daily using fine ingredients, each piece coated with pure cocoa powder, each pack filled by hand and tested according to the IFS standard. "Made in the Black Forest" is not just a slogan here, but an everyday reality in the manufactory.
Only pure cocoa powder is used for the coating, without any dark or milk chocolate shell, which is exactly what creates the tart, clear cocoa flavor. Whoever makes only one confection knows it down to the finest dusting, as Michael Keller likes to emphasize. Despite being a small manufactory, Goufrais is well-traveled and at home in many gourmet shops.
This focus on the one thing is its true strength; the confection is also alcohol-free, gluten-free, and nut-free, meaning almost anyone can enjoy it without hesitation. Thus, Goufrais remains true to itself without ever becoming boring.
Every day in Weil am Rhein begins with fresh production, and because only this one confection is ever made, the quality remains consistently reliable over the years. You can taste that, and many regular customers have been ordering Goufrais again and again for years—a quiet proof that this focus is worth it.
Why cool is the best condition
"The cool delight" is meant literally, as Michael Keller explains, because Goufrais only reveals its full melting texture when it comes from the refrigerator.
Straight from the cold, each piece starts out firm and snappy before becoming soft on the tongue and slowly releasing its dark cocoa aroma. The melt lingers delicately, creamy and velvety, and the cooler the confection, the longer this moment lasts. Two cocoa layers meet here: on the outside, the dry, tart dusting; on the inside, the soft, sweeter core.
It is best to give the piece a moment before biting into it, as that allows the full melt to develop and the cocoa to unfold at its own pace. A hint of cocoa powder stays on your fingers—a fine foretaste of what is to come.
This is precisely why Goufrais is heat-sensitive, which is why we only ship it in moderate temperatures of up to 20 degrees Celsius, using fresh shipping and cooling packs in the summer. The manufacturer takes this just as seriously, closing their own online shop during the hot months for quality reasons and preferring to refer customers to retailers. "Once you've tried it, you can't go without," they say at Goufrais—and it’s easy to believe the little bundt cake.
Which format suits which occasion
For starters, we like the small bag best; for gifts, we reach for the golden gift pack with its blue ribbon.
For an espresso after a meal, a single piece from the Flow Pack Box is just right; for a large coffee gathering, the round box is worth it, and those who prefer smaller portions are well-advised with Le Petit. Feel free to try out the different formats; the confection inside is always the same high quality. The tart cocoa also goes surprisingly well with a glass of milk or port wine. A small plate of chilled bundt cakes next to coffee and cake is quickly prepared and always well-received.
The golden formats are the best choice for gifts. The gift pack with the blue ribbon is suitable for birthdays and hosts, the small Le Petit as a fine thank-you, and the round box as a generous present for true connoisseurs. If giving as a gift in summer, simply add the fresh shipping option with a cooling pack.
Especially in the cold season, when the refrigerator is the best display case anyway, the cool delight comes into its own—as a small gift, a bedtime treat, or alongside afternoon coffee. Because Goufrais goes so well with coffee and tea, you will find much more for snacking in our chocolate section and nice gift ideas in the gifts section.
Put the tin in the fridge, treat yourself to a piece, and let yourself be surprised by the cool delight. For many, it has long since become a small, established ritual.
