Lebzelterei Kitzbichler - Niederndorf
Florian Kitzbichler has chosen a profession that is over 500 years old: he is one of the few trained Lebzelters (gingerbread makers) in Austria. In 2020, at the age of 21, he started his own Lebzelterei (gingerbread bakery) and sells his homemade delicacies from October to January.
"In Tyrol, I have been the only one to complete this training since 1993," says Florian Kitzbichler. This makes Florian the youngest Lebzelter in Austria and perhaps the last one with a journeyman's certificate. His curiosity and desire to do something extraordinary led him to this profession. "I trained as a pastry chef but wasn't completely satisfied afterward. So, I looked for additions to it and came across the oldest Lebzelterei in Austria in St. Wolfgang im Salzkammergut." Florian quickly called the company's boss and introduced himself. The boss was immediately enthusiastic and invited him for an interview. The craft of the Lebzelter is ancient, even the Egyptians baked Lebzelten. "The profession will not die out," Florian believes. But there are fewer and fewer people who practice it in the traditional way.
Courage to be Independent
During the Corona pandemic, Florian from Niederndorf decided to start his own business: "The Youngest Lebzelterei Kitzbichler." For him, it was a decision born of necessity, as he couldn't find a job as a pastry chef or Lebzelter during the lockdown. This decision proved to be the right one: in the first year, he already had returning and enthusiastic customers. "Just before Christmas, a customer called and said she urgently needed 20 bags of gingerbread to last her the whole year," he recalls. Florian Kitzbichler makes a total of 16 different types of gingerbread. His specialty is the gingerbread sticks in various flavors such as coconut, blueberry, or apricot. But the classic spiced gingerbread and the "Bieberle," a traditional marzipan gingerbread, are also very popular. For those who can't decide on a favorite, Florian also produces a sampler mix with a wide variety of flavors.
A Secret Recipe: The Aged Dough
Florian makes his dough from honey, wheat, and rye flour. The ingredients are mixed and kneaded according to an old secret recipe. Then he lets the dough age for at least a month. "That's a specialty of the Lebzelter," he explains. The aged dough is enriched with lactic acid bacteria, making it easier to digest and tastier. "This work is very labor-intensive because after this long aging period, the dough is hard and sticky. To process it further, you need a lot of strength and a delicate touch. But it's worth it!"
Best Regional Products for Traditional Gingerbread
Florian uses mostly regional products for his gingerbread dough. This focus on local products is what makes his Lebzelten special. "My stance is: everything that is possible, I source from Tyrol, the rest from Austria. Foods that we don't have – like almonds – I try to get from within Europe to keep transport routes as short as possible." He makes his gingerbread in the bakery Bichlbäck in Niederndorf, where he has rented space. Since he does everything himself, he spends many hours in the bakery: "Last year, I made sure a ton of dough. For that, I used 300 to 400 kilograms of honey," he recounts.
If Only It Were Always Christmas...
Because gingerbread is only in season around Christmas, he produces from October to early December. He is careful not to overproduce and to utilize any leftovers: in collaboration with the Bierol brewery in Schwoich, a gingerbread beer is planned. "Sales will start in mid-November 2021, and the beer will be available at Bierol and at my stall 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 Schmidlhof and Umingerhof, both in Niederndorf), as well as at Lagerhaus Kufstein and Wörgl. His gingerbread is also available through Genusskiste or Bauernkiste.
Finally, there's one last question: what does a Lebzelter do in summer? "I work in St. Wolfgang and make ice cream," laughs Florian.
Sales at Kirchgasse 1: Monday - Friday 6:15 AM - 12:30 PM | Saturday 6:15 AM - 12:00 PM | Sunday 7:15 AM - 10:00 AM Sales at Unterdorf 10: By phone appointment!