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Our traditional Kemmeriboden Merängge

The first historical record of our delicate white-brown pastry dates back to 1939. The reason for this "invention" was simple: they wanted to use the surplus cream from the Kemmeriboden Bad farm, which was run next to the inn.
So about 80 years ago, the bakers Christian and Berta Oberli-Probst, also known as "dr Steibeck", and the innkeepers of Kemmeriboden Bad, Liseli and Hans Gerber, put their heads together and tinkered with the sweet snow.
From then on, when passing the bakery, the locals asked themselves what that noise was that they kept hearing.

 

We wish you "ä Guetä" (bon appetit) with the cultural meringues!

We wish you "ä Guetä" (bon appetit) with the cultural meringues!

Today, as in the past, our Kemmeriboden Merängge is a handcrafted feat of the bakers' art. Many small refinements play a central role in the perfection of our house pastry.
But you, dear guests, will understand that we cannot reveal the recipe to you.

We wish you "ä Guetä" (bon appetit) with the cultural meringues!