Bakery, confectionery and patisserie from Hösbach near Aschaffenburg: chocolates, macarons, tartlets, wedding cakes and bread by a former Pastry Chef of the Year.
„We love authentic ingredients with their natural, unadulterated character."
The people
The path to Der süsse Löwer
Raised in a long-established family of gardeners in Aschaffenburg, he was just ten years old when he first spent his weekends in the bakehouse — initially alongside his brother and grandmother, then on his own. He completed his pastry chef apprenticeship with top marks, became state champion in Hesse, and spent his journeyman years in Hamburg, Füssen and Kleinheubach. He went on to finish master school in Munich with an award from the Bavarian state government and trained as a chef. In 2005 he was named 'Pastry Chef of the Year', and in 2006 he represented Germany at the World Pastry Championship.
The product
Works of art meant above all to taste good
Chocolates, macarons, tartlets, ice cream, celebration and wedding cakes, alongside farmhouse bread, French baguettes and house creations. The ingredients are kept as pure as possible: local fruit, eggs from Rohrgrundhof in Schöllkrippen, spices from spice merchant Ingo Holland, and pure German butter. You will not find added flavourings, flavour enhancers, imitation ingredients or preservatives here — appearance comes second, taste is what matters.
The place
Between the Spessart and the Main
Der süsse Löwer is based in Hösbach, with additional branches in Goldbach and Seligenstadt — offering breakfast on weekdays, Sunday brunch and a changing selection of patisserie in the counter. Those keen to learn can book one of the courses; anyone in a hurry can pre-order online. It is world-championship-level pastry craftsmanship, brought straightforwardly to your own table.
