To whom do the good people of Basel owe their beloved Läckerli Huus? America, strictly speaking, as that’s where confectioner André Klein was heading when he set out from Meiringen in 1903. He only made it 150 kilometres to Basel, however, where he stopped. There, he joined a confectionery business which he took over a year later, having made a new home for himself in this town on the Rhine. He founded the Läckerli Huus in 1904, and it has gone from strength to strength ever since.

The famous “Original Basler Läckerli” have been produced here from the very earliest days. It is a product which goes back a long way, probably all the way to the 11th century. Basel was a flourishing centre of trade at that time. Due to its location on the Rhine and its good shipping connections, Basel established itself as a central handling point for Oriental products such as spices, oranges and almonds. The religious populations in the monasteries were the first to cook with these products, the nobility followed suit later on. The gingerbread (Lebkuchen) business first started in Switzerland around 1400. It is a treat which is still enjoyed around the world, even today.

World of Indulgence
With its staff of 150, the Läckerli Huus has perfected the art of Läckerli baking and now alsooffers the biscuits in a choice of different flavours: lemon, apple and, most recently, pear. The Läckerli Huus sells up to 300 different products and product variations. “Basler Läckerli make up 50 per cent of our sales,” says owner and Managing Director Miriam Baumann, who took over in 2007. “We produce up to 1,000 tonnes every year. They are our bestselling product, closely followed by our cream caramels.”

Customers are encouraged to try these and other products in the store, where visitors can enjoy the treat-studded World of Indulgence exhibition. Fascinating facts about the history of the Läckerli House are presented on black-and-white boards. There are various stops along the way, e.g. to taste Original Basler Läckerli, cream caramels and sweet fruits, or gelées. All in miniature, of course. “We don’t want our guests to eat themselves ill, after all!” says the manager. “Although I have to say I can never get enough of our Basler Läckerli. I could eat them all day long!” she adds with a wink.

Chocolate products were added to the range in 2015. “Switzerland is renowned for its chocolate, and the Läckerli Huus stands for all sweet treats. We felt chocolate was the perfect addition to our existing products,” explains Miriam Baumann. “But, chocolate not being part of our original core business, we’ve concentrated on selected specialities in the chocolate sector.” The ruby chocolate creations are a good example – their creamy texture and fruity flavour are a delight for all chocolate fans. The pinkish colour comes from the special ruby cocoa bean.

Behind the scenes
After the World of Indulgence tour we head for the production area, where hygiene is all-important. Visitors are asked to remove all jewellery and put on special protective clothing. We wash and disinfect our hands carefully and then pass through the gated entrance. Mouthwatering odours waft towards us from behind every door: caramel, chocolate and Läckerli – a paradise for anyone with a sweet tooth. There’s some experimenting going on with figures for Christmas 2019 when we visit the Creative Department. A pink ruby chocolate teddy bear and a penguin in dark chocolate have made it to the final selection – so, which one will it be? We’ll have to wait until October to find out, when the Christmas business starts and the shelves in the ten stores across Switzerland fill up with Läckerli Huus Christmas products.

For all sweet senses
We carry on, past the cream caramels made with caramelised milk and sugar. They are left to crystallise in air-conditioned rooms for up to four weeks, to acquire their soft, tender consistency. “We produce our cream caramels in mini format too, for use in ice cream – for Mövenpick, for example,” explains Miriam Baumann. Through the next door we come to the Läckerli production area at last! “The production process for the Original Basler Läckerli is complicated and time-consuming,” says Baumann. We walk past a huge vat full of dough. “The dough is very firm. The standard production equipment isn’t up to this sort of dough – they can do sponge dough, but not this. We had to reinforce them for the job of kneading and rolling out our Läckerli dough.” From there, the dough goes into the ovens. The huge sheets of dough are then glazed and cut. A high-pressure water jet is used to cut out special shapes, e.g. clover leaves. The products then go for decoration, which is done by hand at the Läckerli Huus.

The final stop is the packaging unit. This is where Läckerli & Co. are sorted into different boxes and tins for distribution to the stores or direct dispatch to Internet customers around the world. We leave the production unit and the delicious odours fade, but we are left with a lasting impression of the high quality embraced at the Läckerli Huus and the uncompro¬mising dedication of the entire team. “I stand behind our products 100 per cent. And I expect the same from our employees. We all identify strongly with the company,” says Miriam Baumann in conclusion. Before leaving, we want to know if she still bakes at home? “Yes, but not much! A cake, perhaps, with the children,” she says. “I’ll often serve Original Basler Läckerli when we have guests. Our friends are actually disappointed if they don’t get any Läckerli, even though my cakes are really not bad at all!”