Handcrafted Swiss Biber and gingerbread specialities with hand-carved pearwood molds

Leibacher Biber-Manufaktur AG

Illnau · WermatswilNew on Amplifa

2010Founded

2Locations in the canton of Zurich

>100 kgForest honey processed annually

2 hours to several daysCarving time per Biber mold

6–8 weeksShelf life of the specialities

About the Biber Manufactory

Leibacher Biber-Manufaktur AG handcrafts Swiss Biber and gingerbread specialities, including honey Biber, vegan Biber and white Biber in various sizes. The decorative Biber molds are carved by hand by Claudio Leibacher from selected pearwood; from design to finished mold this takes anywhere from two hours to several days depending on complexity. The Biber dough, made from organic spelt flour, flavorful forest honey from the Zürcher Oberland and other regional ingredients, rests for two days, is rolled out, pressed into the molds, topped with freshly shelled almond or hazelnut filling, baked and finished to a glossy shine with fécule. Production takes place in Illnau (main production) and Wermatswil (gluten-free production). The products are available throughout Switzerland in organic specialty shops and delicatessens such as Schwarzenbach and Globus Zurich; for companies, customized designs and a gift service with individual shipping are available.

Site: Illnau
Processes: Mold carving (Biber mold from pearwood), Biber/gingerbread baking (bakery), Dough preparation (kneading, rolling out, cutting, stamping), Dressing the filling / filling the molds, Packaging and labelling, Customized Biber designs for companies and events, Gift service with individual shipping, Shipping and logistics
Materials: Pearwood, Organic spelt flour, Forest honey (Zürcher Oberland), Almonds, Hazelnuts, Organic milk (from Uster), Kirsch (Lauerz), Fécule (potato starch)
Industries: Food, Retail, Organic specialty shops

01
Carving molds from pearwood
02
Dough preparation (weighing, kneading)
03
Rolling out and cutting the dough
04
Filling the molds with almond filling
05
Baking
06
Finishing with fécule
07
Packaging and labelling
08
Shipping and logistics

Raw Materials & Craft Techniques

BIRN

Pearwood

Knot-free pear boards are hand-carved into Biber molds.

DINKEL

Organic spelt flour

Base ingredient of the Biber dough, sourced from the Zürcher Unterland region.

HONIG

Forest honey (Zürcher Oberland)

Flavors the Biber dough; several 100 kg are processed annually.

MANDEL

Almonds

Are freshly shelled and dressed for the Biber filling.

HASEL

Hazelnuts

Alternative filling for Biber specialities.

MILCH

Organic milk (from Uster)

Regional ingredient for the baked goods.

KIRSCH

Kirsch (Lauerz)

Gold-award-winning kirsch as an ingredient of the specialities.

FECULE

Fécule (potato starch)

Sprayed on after baking and gives the Biber their glossy finish.

SCHOKO

Chocolate

Ingredient for organic amaretti and organic gingerbread.

Locations

Illnau

Office & main production

Materials: Biber dough, almond filling

Kneading machine
Rolling machine
Oven

Wermatswil

Company headquarters & gluten-free production

Industries

FoodRetailOrganic specialty shops

Processes & technical limits

Processes	Tolerance	Max. part	Weight	Lot size	Materials
Mold carving (Biber mold from pearwood)Engineering	–	–	–	–	Pearwood
Biber/gingerbread baking (bakery)Plastics	–	–	–	–	Organic spelt flour, Forest honey, Almonds, Hazelnuts, Organic milk, Kirsch, Fécule (potato starch), Chocolate, Bitter almonds, Oranges
Dough preparation (kneading, rolling out, cutting, stamping)Forming	–	–	–	–	Biber dough (spelt flour, honey)
Dressing the filling / filling the moldsAssembly	–	–	–	–	Almond filling
Packaging and labellingAssembly	–	–	–	–	–

3 Anlagen & Maschinen

Machine	Manufacturer / model	Quantity	Working area	Year built	Site
Kneading machine	–	–	–	–	Illnau
Rolling machine	–	–	–	–	Illnau
Oven	–	–	–	–	Illnau

Additional services

Customized Biber designs for companies and eventsGift service with individual shippingShipping and logistics

Reference customers

Schwarzenbach (colonial goods, Zurich)Globus (Zurich)

History

2010
Claudio Leibacher acquires a collection of old Biber molds from a bakery in Appenzell; the founding idea is born
2011
At the age of 28, Claudio begins a professional apprenticeship as a baker-confectioner
2013
Completion of the apprenticeship with federal VET certificate in May; first distribution at Schwarzenbach and Globus in Zurich
2014
Website online since September 2014