Hatzel – Elisen Lebkuchen (gingerbread) from the Fichtel Mountains
The Hatzel Elisen Lebkuchen are simply the best for us. In 1928, master confectioner Lorenz Hatzel founded a confectionery with an adjoining café in Selb's Ludwigstraße. Even then, he produced extremely tasty Elisen Lebkuchen by hand, using his own recipe. His son, master confectioner Martin Hatzel, took over the business, which he in turn passed on to his sons, master confectioner Christian Hatzel and Michael Hatzel, who passionately run the gingerbread manufactory today.
Hatzel Lebkuchen – Handmade with Tradition
Since its founding, the Hatzel family has lived and worked in the beautiful Fichtel Mountains, producing handmade Elisen Lebkuchen in the third generation, following Lorenz Hatzel's original recipe on his old hand-spreading machine, which applies the sticky dough with extra almonds and nuts to the wafer.
Masterful confectionery art, pure craftsmanship, and recipes handed down for generations form the basis for baking the delicious Hatzel Elisen Lebkuchen. The traditional tools used in the bakery still include copper kettles, whisks, wooden spoons, rolling pins, dough scrapers, and all the tried and tested tools that have been used for decades.
