historical
In the Middle Ages, gingerbread was very popular in monasteries because of its long shelf life and was used as an emergency ration in bad times and as an addition to strong beer during Lent. In women's monasteries, the sweeter versions were made as desserts. In the south, the flat cakes were called "Zelte(n)" and the bakers were called "Lebzelter" or "Lebküchler". This name could be derived from the Latin word libum = flatbread, cake, sacrificial cake or from the shape of the gingerbread as "leb" - loaf or cake of life, because of its healing properties.

Chiemsee gingerbread
In our monastery bakery, gingerbread of excellent quality is made according to a traditional recipe. Selected fine raw materials such as almonds, nuts, honey, special spices and wheat flour are used.