The term "Nürnberger Lebkuchen" is known and protected by law as origin since 1927. Since 1996, the Nuremberg gingerbread as a "Protected Geographical Indication" is also protected in Europe.

A specialty of Nuremberg gingerbread is the so-called "Elisenlebkuchen". It has a particularly high quality composition with at least 25% almonds and / or hazelnuts and / or walnuts. Other oil seeds are not permitted. The flour should not exceed 10%.

A specialty in franconia, is  the "White Lebkuchen". The name comes from the color of the light dough that is similar to a loose biscuit. The mass of white gingerbread contains at least 15% whole egg and not more than 40% flour. It will be exclusively produced in rectangular form and are not glazed or filled. For decoration  you can use almonds, candied lemon and orange peel.

The oldest written gingerbread recipe is from the 16th Century and preserved in the Germanic National Museum in Nuremberg.

To produce our Elisenlebkuchen we use the following natural ingredients:

Sugar, marzipan, fresh eggwhite, hazelnuts, almonds, lemon peel, orange peel, apple paste, honey, wheat flour, spices, cocoa, baking powder: sodium (E500), salt.

Note: Since December 2004 we use baking soda instead of ammonium carbonate. Thus the formation of acrylamide during baking process is kept to a minimum. Our gingerbread are officially tested annually on the levels of acrylamide. Of the last recorded reading was below 150 micrograms p.k. (Signal value: 1000 micrograms p.k.)