When the days get shorter, the air smells of cinnamon and gingerbread and the cities shine in the warm glow of lights, the magical Advent season begins. Christmas is approaching – and soon it will be Saint Nicholaus' Day. In Switzerland, a special guest is expected on this day: Samichlaus – also known as St. Nicholas in other European countries or Santa Claus in the United States. The man dressed in red with the white beard goes from house to house and brings nuts, tangerines and chocolate to the expectant children. 

In countries such as the Netherlands or Belgium, which also celebrate St. Nicholas' Day, speculoos is traditionally enjoyed. But there is more to the custom: the name "speculoos" probably comes from the Latin "speculator", which means "protector", and is reminiscent of Saint Nicholas, who was known for his mercy and helpfulness.

This year, SWISS is bringing this festive international tradition to the skies. On St. Nicholas' Day, SWISS guests on all short-haul flights and in SWISS Economy on long-haul flights from Switzerland can look forward to freshly baked speculoos from Confiserie Bachmann in Lucerne – affectionately known as "Bachmännchen" by the confectionery. But how is this delicious pastry made? We visited the Bachmann family's Christmas production and learned how the crispy biscuits get their unique caramel taste with a cinnamon note.

 

In the Christmas bakery

Anyone who enters the production premises of the family business in Lucerne smells the Christmas business. A scent of cinnamon and freshly baked cake hangs in the room. For over 125 years and in the fourth generation, baking and creating has been carried out here on 10,000 square metres. Some outdo rogues, others are busy filling jams. Others, on the other hand, dedicate themselves to the buttery Mailänderli or the cinnamon stars, which are particularly in demand at this time.

The ingredients for the pre-Christmas surprise from SWISS are already ready on a table in the middle of the room - and of course the many spices that provide the festive scent. "Speculoos is a pastry from the north. It's a spiced shortcrust pastry," explains Raphael Bachmann, managing director and owner of the confectionery, who joined the company together with his brother Matthias in 1997. Next to him is his wife Julianne Bachmann, former German confectionery world champion and responsible for innovations.

"We tried out countless variants and tinkered until August until we found the perfect mixture of cinnamon, cardamom and brown sugar as well as a pinch of salt," explains Julianne Bachmann. In the bakery, each dough is prepared with dedication and using high-quality ingredients that are as regional as possible. The spelt flour comes from the Sempach region, yoghurt and milk come from Stans, and the meat is sourced from the Muotathal.

 

A biscuit rarely comes alone

Once the dough is well mixed, it is placed in the small but capable machine. "The roller in the machine was specially made for the speculoos," says Juliane Bachmann. A graphic artist designed the figure of a gingerbread man, whose relief is transferred to the biscuits with the roller. 

The entire production process is carried out with a lot of manual work, quality is a top priority. "It's important to us that we only produce the biscuits shortly before delivery. Freshness makes the difference – you can just taste it," says Raphael Bachmann. The following applies: The thinner the speculoos are rolled out by the machine, the higher the quality. 

The speculoos baked for SWISS are small works of art: delicately embossed and featuring the gingerbread motif that was specially designed for the occasion. After the biscuits have gone through the baking process, they are packed by hand in another room – two at a time find their place in a SWISS bag.

By 6 December, the hard-working Christmas bakers will have brought around 72,000 Bachmännchen to life and packaged them. These are delivered to SWISS and travel around the world from there.