Lebzelterei Kitzbichler - Niederndorf

Gingerbread Baker Florian Kitzbichler: A Fresh Breeze in an Ancient Profession
Florian Kitzbichler has chosen a profession that has been around for more than 500 years: He is one of the few trained gingerbread bakers in Austria. In 2020, the 21-year-old became self-employed with his own gingerbread bakery and sells his homemade delicacies from October to January.

“In Tyrol, I have been the only one since 1993 who has completed this training,” says Florian Kitzbichler. This makes Florian the youngest gingerbread baker in Austria and perhaps even the last to hold a journeyman’s certificate. His curiosity and desire to create something extraordinary led him to this profession. “I completed a pastry chef apprenticeship but was not entirely satisfied afterward. So I searched for something to complement it and stumbled upon the oldest gingerbread bakery in Austria in St. Wolfgang in the Salzkammergut.” Florian quickly called the company's owner to introduce himself. He was immediately enthusiastic and invited him for a job interview. The craft of gingerbread baking is ancient; even the Egyptians baked gingerbread. “The profession won’t die out,” believes Florian. But there are fewer and fewer people who carry it out in the traditional way.

Courage to Be Self-Employed
During the Corona pandemic, the Niederndorf native decided to start his own business: The “Youngest Gingerbread Bakery Kitzbichler.” For him, it was a decision made out of necessity, as he couldn't find a job as a pastry chef or gingerbread baker during the lockdown. With this decision, he was spot on: Already in his first year, he was delighted with returning and enthusiastic customers. “Just before Christmas, a customer called and said she urgently needed 20 bags of gingerbread so she could have some throughout the year,” he recounts. Florian Kitzbichler produces a total of 16 different types of gingerbread. His specialty is the gingerbread bars in various flavors like coconut, blueberry, or apricot. But the classic spiced gingerbread and “Bieberle,” a traditional marzipan gingerbread, are also very popular. For those who cannot decide on a favorite, Florian additionally offers a tasting mix with a wide selection of varieties.

A Secret Recipe: The Lagerteig
He makes his dough from honey, wheat, and rye flour. The ingredients are mixed and kneaded according to an old secret recipe. He then lets the dough rest for at least a month. “This is a specialty of gingerbread bakers,” he explains. The lager dough is thus enriched with lactic acid bacteria, making it easier to digest and taste better. “This work is very labor-intensive because after such a long resting time, the dough is hard and sticky. To process it further, you need a lot of strength and at the same time a delicate touch. But it's worth it!”

Best Regional Products for Traditional Gingerbread
For his gingerbread dough, Florian uses only regional products as much as possible. This focus on local products is also what makes his gingerbreads special. “My stance is: Everything that is possible, I source from Tyrol, the rest from Austria. For ingredients that we don’t have – like almonds, for example – I try to procure them within Europe to keep transportation routes as short as possible.” He produces his gingerbread in the bakery of Bichlbäck in Niederndorf, where he has rented space. Because he does everything himself, he spends many hours in the bakery: “Last year, I definitely produced a ton of dough. For that, I used 300 to 400 kilograms of honey,” he counts.

If Only It Were Always Christmas...
Since gingerbread is only in season around Christmastime, he produces only from October to the time of St. Nicholas. He pays close attention not to produce too much and to use the remainder: In collaboration with the Bierol brewery in Schwoich, a gingerbread beer is planned. “The sales start will be mid-November 2021, then the beer will be available at Bierol and at my stand at the Christmas market in Kufstein,” says Florian.

You can buy his selected gingerbread specialties at the Bichlbäck bakery, at farm shops in the region (including in Schmidlhof or Umingerhof, both in Niederndorf), as well as at the warehouse in Kufstein and Wörgl. Additionally, his gingerbread is available through the Genusskiste or Bauernkiste.

In the end, only one question remains: What does a gingerbread baker actually do in the summer? “I work in St. Wolfgang and make ice cream,” laughs Florian.

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