Handcrafted Tyrolean Lebzelten (gingerbread), gingerbread specialties and candied fruits made to old recipes
Florian Kitzbichler
Kirchgasse 1, A-6342 Niederndorf, AustriaNew on Amplifa
About the Lebkuchen Bakery
Florian Kitzbichler runs a Lebkuchen bakery (Lebzelterei) as a sole proprietorship in Niederndorf in the Tyrolean Unterland (district of Kufstein). The owner learned the craft of Lebkuchen baking in the Salzkammergut at the St. Wolfgang Lebkuchen bakery and is considered the youngest Lebkuchen baker in Austria with an existing journeyman's certificate. Production is carried out by hand according to old recipes: Tyrolean Lebzelten, speculoos, picture gingerbread, Weinbeisser, marzipan specialties as well as candied and crystallized fruits. A special feature is a storage dough made of honey, wheat and rye flour, which is aged for up to three months before being further processed. The ingredients are sourced as locally as possible, including flour from the Wieshofer Mill in St. Johann in Tirol, Tyrolean jams, Austrian blossom honey as well as butter, milk and eggs from the Plangger cheese dairy. Sales take place via retail outlets and an own online shop.
- Site
- A-6342 Niederndorf
- Processes
- Handcrafted gingerbread production (Lebkuchen bakery, bakehouse), Production of storage dough (aged for up to 3 months), Baking of speculoos, Production of candied and crystallized fruits (trade group per imprint), Handcrafted gingerbread production according to old recipes, Use of storage dough (aged for up to 3 months), Online shop sales, Regional sourcing of ingredients (incl. flour from the Wieshofer Mill St. Johann, Tyrolean
- Materials
- Wheat flour, Rye flour, Blossom honey, Butter, Milk, Eggs/Egg white/Whole egg, Almonds, Hazelnuts
- Industries
- Food and bakery product manufacturing (Lebkuchen baking craft), Food/bakery product manufacturing (Lebkuchen baking craft)
- 01
Regional sourcing of ingredients
- 02
Production of the storage dough (aged for up to 3 months)
- 03
Further processing and shaping by hand
- 04
Baking in the bakehouse
- 05
Finishing (glaze, couverture, fillings)
- 06
Sales via retail outlets and online shop
Ingredients & Production
Storage dough made of honey, wheat and rye flour
Is aged for up to three months before being further processed.
Wheat flour
Flour from the Wieshofer Mill in St. Johann in Tirol, base of the gingerbread doughs.
Rye flour
Component of the storage dough and traditional gingerbread recipes.
Austrian blossom honey
Essential component of the storage dough and the gingerbread.
Location
Niederndorf
ATProduction/Lebkuchen bakery
- Materials
- Wheat flour, rye flour, honey, nuts, spices, sugar
Products
Inside the production
Industries
Processes & technical limits
| Processes | Tolerance | Max. part | Weight | Lot size | Materials |
|---|---|---|---|---|---|
| Handcrafted gingerbread production (Lebkuchen bakery, bakehouse)Plastics | – | – | 40 g – 250 g | – | – |
| Production of storage dough (aged for up to 3 months)Plastics | – | – | – | – | Honey, Wheat flour, Rye flour |
| Baking of speculoosPlastics | – | – | 200 g – 200 g | – | Wheat flour, Butter, Brown raw sugar, Sugar, Milk, Eggs, Spices, Rum, Vanilla flavoring, Cocoa, Ammonium bicarbonate (E503) |
| Production of candied and crystallized fruits (trade group per imprint)Plastics | – | – | – | – | Fruits, Sugar |
Additional services
History
Florian Kitzbichler learned the Lebkuchen baker trade in the Salzkammergut (Lebkuchen bakery St. Wolfgang) and opened his own Lebkuchen bakery in the Tyrolean Unterland in Niederndorf; he is considered the youngest Lebkuchen baker in Austria.