History of Reber

From Munich to New York – in more than 50 countries worldwide Reber Chocolate Specialties are highly appreciated.
The noble creations in eye-catching “Reber-Red” gift boxes almost magically appeal to gourmets. And ones who have already tasted these specialties know why.
High class natural raw materials, gently processed, in manual master-workmanship. That’s the secret of REBER.
That is: genuine REBER.

1865: one year after the coronation of Ludwig II. as king of Bavaria, the next event in the main- and residential city Munich is about to occur. Master Confectioner Peter REBER – youngest son of Dr. jur. Frank Xaver REBER, the royal county judge and knight of the St. Michael Order – opens a Confectionery Café – one of the first in town and becoming very fashionable in these days. The Reber Café soon became a popular meeting place for Munich’s high society. Everybody gathered around and enjoyed the new locality.

Was it a premonition regarding the Mozart-Kugel? Or the conclusion that the well-known Health Resort Bad Reichenhall, located close to Salzburg would suit the REBER CHOCOLATE SPECIALTIES very well? Nobody knows for sure. Fact is, the enterprise moved to Bad Reichenhall in 1938, where it has been family owned until today.

For REBER it has been a matter of course to keep the traditional family recipes until today. The recipes are being carefully maintained and guarded. Just be aware: For our fillings, we also use only the best ingredients such as fresh pistachios and fine praline. Of course, all products are without artificial flavours, colours and preservatives. There is a REBER guarantee for all products. Quality controls starting at raw material up to final product ensure, that only exclusive products of the highest quality leave our production.
Besides our popular classics like the “Genuine REBER Mozart-Kugeln® we continue to create new and innovative confectionery delights. Discover our actual assortment and experience the incomparable pleasure of truly genuine REBER CHOCOLATE SPECIALTIES.