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Our history:
a Lebkuchen success story

The traditional profession of the Lebkuchen, candle and mead maker has always been practised and preserved at pilgrimage sites in particular – including in Mariazell, which our family has made into a hotspot for Lebkuchen fans. Read on to find out for yourself...

1846

Cafe Stadt Wien - the original location

A hotel run by our great-grandparents, with a patisserie and a small Lebkuchen bakery, on Wiener Strasse in Mariazell. The first Lebkuchen recipes can be traced back as far as 1926.

1926

Konditorei Kerner

The next generation, our grandparents Franz and Flora Kerner, open another patisserie with a Lebkuchen bakery on Wiener Neustädter Strasse. The first chocolate Lebkuchen hearts are produced, and supplied to a general store on Hauptplatz.

1970

Pirkers Mariazellerhof

Waltraud Kerner marries Matthias Pirker, and together they expand the production of Lebkuchen with a new bakery on Grazer Strasse. The reputation of the delicacies they produce grows rapidly, and the first catalogue is printed. Mead, herbal bitters and a digestive cordial are added to the product range.

1990

Pirker am Hauptplatz

Production is expanded with a show bakery and an Austrian Art Nouveau café on Mariazell’s Hauptplatz. An additional shop is opened, as well as a small store next to the Basilica. The candle workshop is revived, and a new distillery is built.

2013

Pirker on Stephansplatz, Vienna

Katharina Pirker and Georg Rippel-Pirker open a flagship store on Stephansplatz, making all of Pirker’s specialities available in Vienna, all year round.

2014

The erLebzelterei

At the former location of Café Stadt Wien, the erLebzelterei opens, with its large glass-fronted show bakery and Lebkuchen shop. Over more than 3,500 square metres, visitors can experience Lebkuchen production live and up-close, watching over the shoulders of our Lebkuchen bakers.