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The Real Nuremberg Gingerbread
Picture wikipedia.org

At the end of the 14th century Franconian nuns and monks integrated the sweet confectionary invented in the Belgian region of Dinant into their diet and produced it as nutritious provisions for pilgrimages. The spicy sweet delicacy became popular and it wasn‘t long before bakers outside the Nuremberg monastery walls specialized in the production of the wafers. The trade of ‘gingerbread baker’ developed and soon they received the honour of being awarded their own guild. In 1643 the Nuremberg City Council officially recognized the craft. Since 1996, the Nürnberger Lebkuchen has been bearing the EU-Protected Geographical Indication seal. To this day, gingerbread conjures up the image of Nuremberg both at home and abroad.

Nuremberg‘s long tradition and worldwide fame as the centre of gingerbread production is down to its historical siting - the old city’s favourable location at medieval trade routes supported by the flourishing honey making craft in the surrounding forests, meant that Frankish bakers had the raw materials and sales markets right on their doorstep. Six centuries after its invention, Lebkuchen aka gingerbread is still an integral part of the Bavarian Christmas season. During the cold winter days production of sweet delicacies by Franconian manufacturers booms.

More (in German): www.lebkuchen.nuernberg.de