experts are still unclear about the origin of the German name for
gingerbread - Lebkuchen. The most probable explanation stems
from "libum" the Latin for a flat, round unleavened cake.
German gingerbread can be traced back to Franconian monks, whose delicious
Pfefferkuchen or equally good honey cake were the forerunners of modern gingerbread.
Gingerbread with a wafer base was also created by pious Medieval monks.
They placed the dough on communion wafers - the "hostia
oblata" -, to prevent it sticking to the baking tray.
With this practical move, they had created a cookie which soon became
one of the most popular specialities in Bavaria.
The fame and tradition of Nuremberg gingerbread is mainly due to this old city's
favourable position along the ancient trading and spice routes. The flourishing
Zeidler guild, which ran a successful bee-keeping and bee-breeding business in the
forests around Nuremberg, provided the bakers with direct access to the coveted honey.
In those days, honey was the most important sweetener- East Indian colonial sugar was
rare and expensive. The raw materials were therefore at hand and the sales channels