Lebkuchen Schmidt

In the late 1920's, E. Otto Schmidt baked the first Lebkuchen in a small bakery in Nürnberg. Continuing Lebkuchen Schmidt's tradition, particular importance is given to quality with its secret recipe. Fine raw material such as almonds, hazelnuts, walnuts, honey, chocolate and flour were selected daily back then and this continues to this day, resulting in the highest quality lebkuchen available.