Confiserie Rumpelmayer


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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?"

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