A classic Alsacian French District Biscuit
- Soft cinnamon gingerbread with hazelnuts and almonds, glazed with sugar.
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Fortwenger, a traditional Alsatian house for 200 years
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For 200 years, the pastry chefs at Maison Fortwenger have been carrying on the Alsatian tradition of gingerbread and biscuit
- making.
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It was Charles Fortwenger, then a young master baker, who founded the workshop in 1768 in Gertwiller, the gingerbread capital nestling in the pre
- Vosges hills. Since then, all Fortwenger products, both cakes and gingerbread, have been made here using the know
- how and excellence of the Alsatian company.
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Fortwenger
