Despite inflation and price increases - the Pfefferküchler in Pulsnitz feel no decline in demand

The Schokospitzen with fruit filling are particularly in demand. "If we don't have them, we don't need to open our store at all," admits the guild master. For the gingerbread market the filled commodity is manufactured only in the two weeks directly before in larger quantities, in order to be able to offer it as freshly as possible.

Traditionally the basic mass consists only of sugar syrup, bee or artificial honey as well as wheat and rye flour. The dough stirred from it initially stores in wooden boxes or barrels for at least three weeks. Depending on the variety, it sometimes takes up to six months before it is processed further - in each company according to a traditional house recipe.

Peter Kotzsch is the sixth generation to run the Löschner pepper cake factory, which was founded in 1813. The company ships its products to customers throughout Germany, Austria and Switzerland. Packages have even gone as far as Mali, South Africa, Japan or Canada. "However, these are exceptions."

In 1558, bakers in Pulsnitz were granted the privilege of producing gingerbread. In the regional association of the Saxon baker's trade, the eight gingerbread bakeries in the town not far from Dresden form their own guild. In addition, there is a gingerbread factory there that will also be wooing customers at the 19th gingerbread market Nov. 3-5.