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"Noblesse oblige" -
Confiserie Rumpelmayer in Baden-Baden
Modern times have improved many things. Some things, however, were already
so good more than one hundred years ago that they have withstood the test
of time, remaining unchanged - as unsurpassable today as they were back
then. Confiserie "Rumpelmayer" in Baden-Baden is without a doubt
one of those things. As far back as 1905 a poet wrote: "In the famous
Rumpelmayer pastry shop, the tables have already been moved outside."
”Rumpelmayer” is another way of describing the sweetest side
of the spa town on the Oos. It was, however, not in Baden that this legendary
pastry shop first saw the light of day, but rather in Dresden, secret cultural
capital of Germany and home of the famous Dresdner Christmas cake, in 1887.
Even today this cake, still made from the original yet slightly modified
recipe around Christmas time, is sent out from Baden-Baden to the far corners
of the world.
Whether or not the exquisite chocolate recipes were Munich-born pastry chef
Frau Humpelmayer’s dowry when she married Herr Rumpelmayer is not
known. What is clear is that the couple certainly had good business sense.
Not only are there branches in Munich and Frankfurt but, as a result of
franchising, also in Paris, Tokyo and New York.
In any case, the tradition is lovingly kept up in Baden-Baden. Herbert Barnstedt
has been head pastry chef at "Rumpelmayer" for 20 years, guaranteeing
that only the best Swiss chocolate - approx. three tonnes per year –
is used to produce all the delights. One look at the artfully packaged chocolate
arrangements, truffles, fancy biscuits and chocolate figurines is enough
to make high society members and passers-by alike forget about their waistlines.
Christmas without snow is one thing, but Christmas without fancy biscuits,
stollen and Rumpelmayer chocolates is another. It’s nice to know that
the answers to some questions are still unanimous: "Shall I bring something
from Rumpelmayer?" |