40 stores · curated ORBIS register
Aachen (Altstadt, Germany)
In Aachen's old town, Cafe van den Daele serves Aachener Printen, Reisfladen and traditional pastries among antique-furnished rooms. The cafe and confectioner also sends its specialties out through its own online shop.
Best for Historic café, Printen and Reisfladen
Aachen (Germany)
Lambertz is an Aachen confectionery house founded in 1688 and among the historic makers of Aachener Printen and Lebkuchen. It remains headquartered in the city, where it presents its heritage and range.
Best for Printen and Lebkuchen (heritage maker)
Bamberg
A Bamberg confectionery and patisserie trading as 'Zuckerbrot', turning out handmade cakes, sweets and baked goods. The independent producer sells from its own shop.
Best for Handmade cakes and confectionery
Berlin / Germany
Five Elephant opened in December 2010 on a side street in Kreuzberg, built from the start around a combined concept: specialty coffee paired with a bakery program rather than pastries as a secondary add-on to a coffee menu.
Best for Direct-trade single-origin coffee paired with the café's signature New York cheesecake
Five Elephant opened in December 2010 on a side street in Kreuzberg, built from the start around a combined concept: specialty coffee paired with a bakery program rather than pastries as a secondary add-on to a coffee menu. The café has grown to four locations across Berlin, each carrying the same dual identity.
On the coffee side, Five Elephant sources direct-trade single origins, buying in a way that connects the roastery more directly to producers than a broker-based supply chain would. On the food side, its New York cheesecake has become a signature item specific to the café rather than a generic pastry-case offering — an unusual pairing for a coffee roastery to be equally known for.
Starting on a Kreuzberg side street and expanding to four Berlin sites over more than a decade suggests steady, format-consistent growth rather than a rapid multi-city rollout. For a Berlin coffee scene with several strong single-origin roasters, Five Elephant's cheesecake gives it a second, distinct reason to be a destination beyond the cup.
Bartningallee 12, Hansaviertel, Berlin
Historic cake shop since 1852 — Baumkuchen (tree cake), tortes and traditional German pastries.
Best for Baumkuchen tree cake and traditional German tortes since 1852
Mulheim (Wallstrasse)
Master pastry chef Sabine Bonn opened this small chocolate manufaktur in Cologne-Mulheim in 2016, making nougat and marzipan pralines, truffles, dragees and custom cakes by hand. Production runs in small batches from premium Belgian, French and regional German couverture, with chocolate and baking courses on offer.
Best for Handmade pralines and custom cakes
Hosterwitz
A Dresden bakery with more than a century of craft, based at Söbrigener Strasse in Hosterwitz and known for its handmade Dresdner Christstollen. Rye and spelt breads, fine pastries and a Brotsommelier service round out the counter, with an adjoining Backwirtschaft café.
Best for Dresdner Christstollen and artisan breads
Altmarkt
A former royal court confectioner founded in Dresden in 1825 and celebrated for its layered Baumkuchen baked to old family recipes. After wartime destruction the family later reopened at the Altmarkt, where pralines, tortes and Christstollen are still made by hand.
Best for Handmade Baumkuchen
Dresden
A Dresden bakery brand known for Dresdner Russisch Brot, the alphabet-shaped letter pastry, alongside Dinkelchen spelt biscuits, Dominosteine and Dresdner Christstollen. Founded in 1991, it keeps to local recipes rooted in the city's baking tradition.
Best for Dresdner Russisch Brot and letter pastry
Dresden
A Dresden bakery over 100 years old, Emil Reimann bakes the city's protected Christstollen recipe and holds the Schutzverband's 'Goldener Stollen-Reiter' certification each year. It also runs a confectionery and drum-roasted coffee operation across seven Saxony branches.
Best for It also runs a confectionery and drum-roasted coffee operation across seven Saxony
Emil Reimann bakes Dresden's protected Christstollen at its premises on Marie-Curie-Strasse, working from a recipe tradition that traces back to 1474, when the cake was first documented as a plain, butter-free bake under a Lenten fasting rule. The turning point came in 1491, when Kurfürst Ernst von Sachsen and his brother Albrecht successfully petitioned Pope Nicholas V for a 'Butterbrief' lifting the prohibition — the change that let Dresden Stollen become the rich, butter-heavy cake it is today. Emil Reimann, a family firm now in its second century of operation, positions itself as a direct inheritor of that six-century recipe lineage rather than a modern approximation of it.
Every batch of stollen is inspected by qualified experts before shipping, checked daily by the company's own master bakers, and tested monthly by an independent Dresden laboratory. Annually, the Schutzverband Dresdner Stollen e.V. — the trade association that protects the cake's name and recipe standards — certifies the bakery's stollen with its 'Goldener Stollen-Reiter' seal, a mark confirming the cake meets the association's own historical recipe requirements.
Beyond stollen, the company runs a confectionery, bakery and drum-roasted coffee operation, and sells through branches across Saxony, in Chemnitz, Dresden, Leipzig, Bischofswerda, Kamenz, Radeburg and Weinböhla — a regional footprint built entirely around one protected regional recipe.
Altstadt / Hohe Strasse, Düsseldorf
A family artisan bakery baking 70 to 80 different breads a day plus rolls, Stollen and pastries entirely by hand in the Old Town. Master baker Josef Hinkel heads the local bakers' guild, and the shop trains apprentices in the German craft tradition.
Best for Artisan bread, Stollen, pastries
Königsallee, Düsseldorf
A family confectioner founded in 1932 and known since 1968 for champagne truffles filled with fresh champagne cream, alongside Baumkuchen and the house Herrentorte. The Düsseldorf cafés on and near the Königsallee anchor a small regional group of pâtisseries.
Best for Champagne truffles, pralines, café pâtisserie
Freiburg im Breisgau
A family-run artisan bakery with its bakehouse on Carl-Kistner-Strasse and shops across Freiburg, working with natural sourdough cultures and simple ingredients. The range covers hearty breads and fine pastries baked to traditional methods passed down through generations.
Best for Sourdough breads and pastries
Freiburg im Breisgau
A family confectionery manufactory established over fifty years ago and now run by Rafael Mutter in the second generation. The workshop turns out handmade chocolates and confections sold through its own shop and select stockists around Freiburg.
Best for Handmade chocolates and confections
Göttingen
Two master confectioners, Cron and Lanz, merged their workshops in 1876 to found this Viennese-style coffeehouse on Göttingen's Weender Strasse, known for house-made Baumkuchen, marzipan, pralines and tortes, with a second branch, Kleines Crönchen, in the Ostviertel.
Best for House-made Baumkuchen, marzipan, pralines and tortes, with a second branch, Kleines Crönchen
Cron & Lanz dates to 1876, when two master confectioners named Cron and Lanz merged their separate workshops into a single Viennese-style coffeehouse and pastry house on Weender Strasse, Göttingen's main pedestrian street - a partnership the business has carried in its name for close to a century and a half. The counter is built around Baumkuchen, the ringed layer cake associated with German confectionery tradition, alongside marzipan, pralines, tortes and tea biscuits, all made in house rather than bought in. A second, smaller branch, Kleines Crönchen, operates in the Ostviertel at Brüder-Grimm-Allee, extending the same kitchen's output beyond the flagship. The shop is regularly described as one of the most respected and traditional confectioneries in South Lower Saxony, a reputation built on continuity: the same combined name, the same city-center address, and the same core repertoire of hand-finished cakes and chocolates carried forward since the two founders joined forces. Beyond the café tables, Cron & Lanz runs an online shop with DHL home delivery and customer-chosen shipping dates, letting the Baumkuchen and boxed pralines travel well past Göttingen. It is, at heart, a 19th-century coffeehouse still running on its founding formula - fine confectionery made on site, served or boxed, in the same pedestrian-street storefront.
Ottensen
A small Hamburg confectionery workshop making hard candy by hand in view of customers.Established 2005.
Best for Small Hamburg confectionery workshop making hard candy by hand in view
Hamburg (several branches)
A Hamburg confectioner making handcrafted pralines, truffles, nougat and marzipan, with vegan lines and custom orders. Chocolate is produced by the maker and sold across several city shops.
Best for Handcrafted pralines, truffles, nougat, and marzipan, with vegan lines and custom orders
Südstadt
Borchers has baked in Hannover for 175 years and now runs a multi-award-winning specialty bakery, confectionery and café on Hildesheimer Straße. Bread is still made by hand, and the shop holds its own baking workshops.
Best for Handcrafted bread and cakes
Achterwehr, near Kiel, Germany
Lydia's organic patisserie near Kiel hand-makes pralines, cheesecakes, and delicate tortes using certified organic (EU Bio) and Fair Trade ingredients, and teaches the same techniques through its own Pralinen-Schule video courses. The workshop and online shop, at Neukoppel 24 in Achterwehr, also sells the chocolate, baking tools, and praline molds behind its confections.
Best for Organic pralines and pastries
Lützner Straße, Leipzig-Lindenau, Germany
Family-run in Leipzig-Lindenau since 1950, this bakery still hand-works its bread doughs and sources flour from small regional mills for its breads and Saxon stollen. Its specialty is the Original Leipziger Lerche, an almond-shortcrust pastry filled with jam and marzipan.
Best for Original Leipziger Lerchen and hand-worked bread
Kleinert has run its bakery in Leipzig-Lindenau as a family business since 1950, sourcing flour from small mills in Leipzig-Engelsdorf, Niederwiesa and the Erzgebirge region rather than industrial suppliers. Bread dough is still worked by hand — "Alle Brotteige arbeiten wir noch von Hand auf," the bakery states — and each roll is shaped individually before baking.
The bakery's signature is the Original Leipziger Lerche, a shortcrust pastry with a history tied to an actual songbird. Roasted lark was a popular Leipzig delicacy into the 1870s — as many as 400,000 birds were sold in a single year in the early 18th century — until King Albert of Saxony banned lark hunting in 1876 to protect the species. Leipzig's bakers responded with a sweet substitute: a shortcrust shell filled with crushed almonds and a cherry standing in for the bird's heart, topped with a lattice of crossed dough strips recalling the original pastry crust. The name "Leipziger Lerche" has been a protected term of the Saxon bakers' guild since 1998.
Alongside the Lerche, Kleinert bakes Saxon stollen and wedding and celebration cakes, and belongs to the Landesinnungsverband Saxonia, the regional bakers' guild. The business is one of many small Leipzig bakeries carrying a pastry tradition that began, unusually, as a way of replacing a food that was banned rather than one that fell out of fashion.
Leipzig city center, Germany
Café Kandler has baked in Leipzig for more than fifty years, producing the Original Bachtorte and Baumkuchen alongside its own version of the city's lark-shaped pastry, the Kandler Lerche. The confectionery runs its own cafés across the city center and stocks around sixty loose-leaf teas.
Best for Leipzig confectionery classics like Bachtorte and Kandler Lerchen
Hüxstraße 96, Lübeck Altstadt
Kerstin Kriese, a certified Konditormeisterin (pastry master), runs Abessa from a shopfront on Hüxstraße, turning out finely made macarons and chocolates alongside handmade pastries that have built a following well beyond Lübeck. Her yeast rolls, baked in small batches, have reached near-cult status among regulars who queue before the Tuesday-to-Saturday shop opens.
Best for Artisan macarons and chocolates
Lübeck Altstadt
Carstens began as a general confectionery in 1845 before turning exclusively to marzipan production by the early twentieth century, and in 1874 co-founder Charlotte Erasmi earned the title of supplier to the imperial court of Wilhelm I. The house keeps its almond paste content near 90 percent, well above cheaper commercial marzipan, so the almond flavor dominates rather than the sugar.
Best for Traditional high-almond marzipan
Breite Straße, Lübeck Altstadt
Founded in 1806 on Breite Straße, Niederegger has shaped Lübeck's identity as the marzipan capital of Germany, working the city's traditional recipe of finely ground almonds and sugar into loaves, marzipan potatoes, and chocolate-dipped confections. The flagship building houses a café and a marzipan museum where confectioners hand-shape the paste using techniques largely unchanged for two centuries.
Best for Lübeck marzipan gifts
Brienner Straße, Munich, Online
Munich's grand café since 1888 runs a proper confiserie shop — house pralines, Baumkuchen and the Luitpold blends — from the salon where the city has taken its coffee for over a century.
Best for Pralines, Baumkuchen and classic Munich café confectionery
Café Luitpold opened on Brienner Strasse on 1 January 1888, part of a redevelopment of seven buildings between Brienner Strasse and Salvatorplatz undertaken between 1886 and 1888. Architect Otto Lasne built it around a large domed hall and a mirrored salon connected by a colonnaded passage, finished in bronze and black marble with ornamental wall paintings — a scale that let it rival Vienna's Café Central and Budapest's Café New York. It quickly became one of Munich's central gathering points for nobility, merchants, artists and ordinary citizens; Wassily Kandinsky and Paul Klee are reported to have founded the Blue Rider artist group there in 1911, and comedian Loriot was a regular in the 1960s, later writing an essay about the café's pralines. The building was 80 percent destroyed in 1944 and reopened in simplified form as a Palmengarten in 1948. Today's café and confiserie, renovated in 2010, sells house-made cakes, pastries, biscuits and pralines, and still runs the Luitpold coffee blends the address has served for over a century. A small first-floor museum displays photographs and documents from the building's history.
Altstadt (Neugasse)
Founded on the Plöck in 1986 and moved to Neugasse in the old town in 2024, this sweet shop has been a Heidelberg fixture for nearly four decades. Shelves hold more than thirty kinds of licorice alongside pick-and-mix classics, trend sweets and handmade confections, with a dice game played at the till.
Best for Licorice and pick-and-mix sweets
Munich
A Munich fine-food store for delicacies, wine, confectionery and gift hampers. Its flagship is a defining local gourmet address. Established 1930.
Best for Delicacies, wine, confectionery, and gift hampers since 1930
Käfer traces its origin to 1930, when Elsa and Paul Käfer opened a colonial-goods and delicatessen shop on Munich's Amalienstrasse. Rapid early success led the couple to relocate, in 1933, to larger premises at Prinzregentenstrasse 73 in the Bogenhausen district — the address that remains the company's headquarters and flagship store today, nearly a century on. Sons Gerd and Helmut Käfer took over management during the 1960s, expanding the business through West Germany's postwar economic boom, and in 1970 the family opened Käfer-Schänke, a restaurant adjoining the delicatessen that became a fixture of Munich business and society dining. A third generation entered in 1988, when Michael Käfer joined the management team, assuming full leadership by 1992. Under his direction the company grew from a single food shop into the broader Käfer-Gruppe, spanning delicatessen retail, catering, and restaurants. The Prinzregentenstrasse flagship itself has stayed close to its founding format: a ground-floor delicatessen hall selling wine, confectionery, prepared delicacies, and gift hampers, supplied in part by the group's own catering kitchens. Nearly a hundred years after Elsa and Paul Käfer's original shop, the family-run business remains headquartered at the same Bogenhausen address, still trading under the name synonymous with Munich fine food.
Munich, Germany
Rischart, Munich's family Backerei-Konditorei "Munchner Genuss seit 1883", baking Brezn, Brot, Kuchen and seasonal specialities like Zwetschgenzeit across its own city cafes. First-party door live with history, quality and product pages.
Best for Breads, pretzels, cakes and seasonal pastries
Potsdam / Germany
Backerei & Konditorei Braune has baked bread, pastries and celebration cakes from its Friedrich-Ebert-Strasse shop in Potsdam since the family business was founded in 1734, now run by Birgit Gniosdorz. The bakery has repeatedly won the Goldene Brezel award, including in 2025 (the bakery's awards list), and gold medals from the German Bread Institute for its Kaviarbrot and Kommissbrot.
Best for Award-winning Kaviarbrot and Kommissbrot from a Potsdam bakery running since 1734
Hinterdorfstraße 42, Koblenz-Arzheim
Jens and Yvonne Gassen carry on nearly 120 years of family baking in Koblenz, using old grain varieties and long fermentation. Their bread and pastries have won Rhineland-Palatinate's state honor prize for craftsmanship in 2021, 2024 and 2025.
Best for Long-fermented sourdough with three state craft awards
Jens and Yvonne Gassen run Bäckerei Konditorei Gassen as what the business describes as "ein handwerklicher Familienbetrieb mit fast 120 Jahren Tradition" -- a craftsman family business with almost 120 years of tradition, placing its origins around 1905, from sales points across Koblenz's outer districts, registered with the local Handwerkskammer (chamber of crafts).
The bakery leans on older grain varieties and specialty flours, combined with long fermentation times, to produce what it calls "knusprigen Broten, roeschen Broetchen, saftigen Kuchen" -- crusty breads, crispy rolls and moist cakes -- prioritizing craft technique over speed.
That approach has been recognized at the state level three times in recent years: Rhineland-Palatinate's Landesehrenpreis (state honor prize) for culinary craftsmanship, awarded by the state economic ministry, went to Gassen's sourdough breads and pastries in 2021, 2024 and 2025 -- consecutive-cycle recognition unusual for a single small bakery.
Garmisch-Partenkirchen, Bavaria
Founded in 1886 by master baker Anton Sieß and now in its fifth generation, this Ludwigstraße bakery and café makes bread, rolls, cakes, and fine pastries with long dough maturation. It keeps a traditional confectionery-café alongside the counter in central Garmisch-Partenkirchen.
Best for Heritage breads and pastries
Oberstaufen / Germany
Richard and Elisabeth Münzel took over a Silesian bakery in 1927; after wartime displacement the family resettled in Sonthofen, Allgäu, in 1970, and the business is now run by the fourth generation. Its Oberstaufen street-side stand on the Kirchplatz sells fresh bread, rolls, croissants, cakes and pastries baked daily at the Sonthofen site, with heritage grains like einkorn, emmer and spelt.
Best for Fourth-generation Allgäu bakery reviving einkorn, emmer and spelt grains
Richard and Elisabeth Münzel took over a bakery in Waldenburg, in Silesia, in 1927. Postwar expropriation and expulsion displaced the family from that business, and it took more than two decades of rebuilding before the bakery found a permanent home in Sonthofen, in the Allgäu region of southern Germany, in 1970. The business is now run by the fourth generation of the Münzel family.
Around 30 bakers, confectioners and support staff work daily at the Sonthofen production site, supplying branches across the Allgäu, including Oberstdorf, Immenstadt, Kempten and Oberstaufen, where the bakery runs a street-side sales stand on the town's Kirchplatz with outdoor seating, its first retail format of that kind. All baked goods sold across the branches are produced centrally in Sonthofen rather than on-site at each location.
The bakery has built a specialty around heritage grains, offering bread made with einkorn, emmer, spelt and Waldstaudenroggen, an old forest rye variety, while sourcing deli items like cheese and sausage from regional producers and stating explicitly that it does not use insect flour in any product.
Bonn-Oberkassel
Café Breuer has run a Konditorei and confiserie in Bonn-Oberkassel since 1959, sending cakes, handmade pralines and stone-oven breads to the counter straight from its adjoining manufactory. The family patisserie makes its full range of pastry and chocolate work in house rather than buying it in.
Best for Cakes, pralines and stone-oven bread
Eimsbüttel
A family bakery in Eimsbüttel since 1964, baking everything in-house including award-winning Franzbrötchen, breads, cakes and tarts. Four branches sit across the district, from Osterstraße to Langenfelder Damm.
Best for Franzbrötchen and traditional pastries
Hofbronnengasse 16 and other Old Town locations, 91541 Rothenburg ob der Tauber
This bakery devotes itself to Schneeballen, the roughly 300-year-old Rothenburg shortcrust pastry deep-fried and dusted with sugar. Dozens of versions range from cinnamon and marzipan to nougat, chocolate and coconut, with international shipping available.
Best for Rothenburg Schneeballen pastries in many flavours
Würzburg / Germany
This family bakery in the heart of Wurzburg has hand-baked bread, pretzels, and pastries for more than a century, from a rustic farmhouse loaf to a classic Swiss baguette. Everything is made from a three-stage sourdough starter and traditional recipes, sold across the bakery's several Wurzburg branches.
Best for Farmhouse loaves, pretzels and three-stage sourdough
Stuttgart / Germany
Feinkost Böhm is a Stuttgart delicatessen and wine merchant trading from its Stammhaus at Kronprinzstraße 6, selling gift baskets, wine, champagne and confectionery alongside a restaurant and sushi bar. Its full range is also available through an online shop that ships gift hampers and wine by the case.
Best for Delicatessen and wine merchant
City Centre
A Bremen chocolate house founded in 1890 by Joseph Emile Hachez, making bean-to-bar chocolate and pralines in the classic cocoa-forward Bremen style. Its city shop and café, the Hachez Diele, sells bars, confections and Bremen-themed gift boxes.
Best for Bremen chocolate and pralines
Sögestraße
A Bremen confectionery run by the Knigge family since 1889 and now in its fourth generation, known for Baumkuchen and classic German cakes and pastries. It sells its baked goods online and through its Sögestraße café.
Best for Baumkuchen and cakes
Munster / Germany
A French patisserie on Munster's Breul since 2019, Monsieur Macaron hand-makes macarons, eclairs and seasonal tartlets under patissier Helge Liepe. Guests order online for click-and-collect or choose from the daily cafe display.
Best for Patisserie, macarons, eclairs, French pastry
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