The dough mass makes it
In our bakery, we do not use artificial flavors or preservatives. Instead, we rely on honest ingredients that create the perfect mixture. The right consistency is crucial so that the thin layers stick to the rotating roller.
shift work
Baking Baumkuchen is more than just a craft - it is an art that unfolds layer by layer. The 'combing' with a serrated sheet creates the characteristic ring structure that makes the Baumkuchen a visual and taste experience.
The refinement
After the Baumkuchen comes out of the oven, it is given time to rest and cool on the roller. The finishing is the next step. This is where the finest chocolate or sugar glaze, also known as fondant, comes into play.
Ring Trilogy
At GROCH & ERBEN, each Baumkuchen is finished by hand. Depending on the size, our Baumkuchen are divided into one, two or even three rings to give each piece its unique character.
We are working hard to make the most beautiful shift work in the world even more beautiful
We bake delicious Baumkuchen all year round, with a pinch of passion, a large portion of tradition and a breeze of Scandinavian lightness. The roots of our factory go back to 1819, when Maria Groch created her very first Baumkuchen.
Today, as a family-run company, we uphold this legacy and remain true to our goal: to make timeless Baumkuchen a unique taste experience. We consistently use sustainable, honest ingredients and completely avoid chemicals.
We bake delicious Baumkuchen all year round, with a pinch of passion, a large portion of tradition and a breeze of Scandinavian lightness. We consistently use sustainable, honest ingredients and completely avoid chemicals.