Our production consists of three parts: The patisserie, a medium production line for small quantities of desserts and cakes and the production line for larger quantities of desserts. Our 30 employees, five of whom are master confectioners, work in two shifts. Up to 5,000 pasticcini and cakes are made in our patisserie every day, up to 8,000 desserts are prepared in glass, paper or plastic in the middle area and up to 20,000 sweet pieces are produced on the production line every day. Each year we consume about 40 tonnes of cream, 15 tonnes of sugar, 10 tonnes of mascarpone, 10 tonnes of Belgian chocolate and 5 tonnes of egg yolk.

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