Gandl Gingerbread

Lebkuchen Gandl – Gingerbread Bakery from St. Wolfgang since 1806

Since 1806, Lebkuchen Gandl in St. Wolfgang in the Salzkammergut has stood for a gingerbread bakery that understands its craft as a family affair. Led by Barbara and Fritz Gandl, the business still operates on the historic market square – rooted in the village, open to guests and connoisseurs.

The house originated in an old guesthouse in Wolfgang, where pilgrims already made a stop around 1500. From this inn tradition, the Gandl bakery and confectionery developed at the beginning of the 19th century – and with it the "Original St. Wolfganger Lebkuchen" (Original St. Wolfgang Gingerbread), which made the town's name known far beyond the region.

St. Wolfganger Lebkuchen – handmade

Production follows clear artisanal principles: careful dough management, long resting times, gentle processing, and precise manual work for glazing, fillings, and decoration. This creates distinctive gingerbread and fine baked goods that are in demand both seasonally and year-round – from classic honey-almond gingerbread to fruity fillings and nut specialties from the confectionery. Gandl regularly demonstrates its craft on-site in the show bakery – with insights into the production and the opportunity to taste.

Lebkuchen Gandl at a glance

• Family business since 1806: living gingerbread tradition over generations.
• Location & Origin: manufactory on the market square of St. Wolfgang in the Salzkammergut.
• Craft & Recipes: long dough resting times, natural ingredients, fine compositions.
• Experience & Proximity: insights in the show bakery, assortment for locals, guests, and gourmets.

For our gourmet assortment, we select typical specialties from Lebzelterei Gandl: Großer Wolfganger, kleiner Orangenlebkuchen, Nuss-Schnitte, Früchtelebkuchen, Marzipanlebkuchen, Gemischter Dreier, and the Lebkuchenmischung – authentic classics with a clear signature from St. Wolfgang.