Original Langenburger Wibele from Germany in the Nostalgia Box

"Those who know them and love them will always crave them!"

The Echte Langenburger Wibele have been a popular treat for young and old for over 200 years. They are made from a biscuit dough, with the Bauer family producing the vanilla sugar themselves. This sweet pastry resembles Russian bread but does not contain cocoa. It is baked to a light brown color but rests overnight before being piped onto the baking sheet in pairs. The 22 mm long and 12 mm wide pastry has the shape of a shoe sole.

In 1763, the Wibele were first baked by Jakob Christian Carl Wibel, the court confectioner to Count (from 1764: Prince) Ludwig of Hohenlohe-Langenburg in Langenburg. Initially, due to the patience required in its making, it was called 'Geduldszeltle' (patience tent).

It was only after 1800 that the pastry was named Wibele after its manufacturer. According to other accounts, the name originated during Wibel's lifetime when Prince Karl Ludwig of Hohenlohe-Langenburg, out of dissatisfaction with the perceived inferior quality of other suppliers, demanded to be supplied only "by Wibele."

In 1911, the then-owner registered the name with the Imperial Patent Office in Berlin.

Average Nutritional Values per 100g: Energy: 320 kcal / 1359 kJ Protein: 11.5 g Carbohydrates: of which sugars: 67.1 g 42.3 g Fat: of which saturated fatty acids: 0.3 g 0.05 g Fiber: 1.4 g Sodium: 0.04 g Salt: 0.1 g

Today, the Langenburg Café Bauer is the only company in Germany authorized to produce "Echte Wibele." The Bauer family later sold the business and recipe to Hofkonditor Wibel.

However, Wibele without the addition of "Echte" are also produced elsewhere.

Ingredients: Egg white, powdered sugar, flour, and vanilla sugar made by the Bauer family themselves / Allergen information: Contains gluten-containing cereals and eggs. May contain traces of peanuts, milk, and nuts.