Frequently Asked Questions

Do you have a question about our products or our company?
Below you will find a selection of frequently asked questions. Should you require further information, please contact us:

Immediately upon receipt of your delivery, please check the contents for products and quantity.

In case of discrepancies, please inform us within five days by e-mail, stating your order, delivery bill or invoice number. We will answer your complaint within 48 hours and inform you about the further procedure.

The historical most commonly used spelling was Leckerli.

Our company used this spelling up until the 1840s. With the advent of English tourists, it became fashionable to make use of English y. The mustard brand Thomy and the cookie brand Kambly have adapted their names for similar reasons.

Basler Leckerly are not baked but roasted. The high art is to take the Leckerly out of the oven in time, because, if the Leckerly are in the oven for just a short time too long, they will become hard, otherwise they will stay soft. Likewise, the treats become hard when more sugar is used than honey.

How thickly the Leckerly are rolled out is a matter of taste.

We take the position: the thicker the higher quality :-).

The company appears with the protected brand Jakob’s Basler Leckerly. However, the company’s full name is “Karl Jakob Nachf. von JJ Steiger sel. Erben AG”. This name was created in this way during the first 200 years of the company’s history and has remained unchanged since the AG was founded in 1938.

Switzerland is one of the 5 nations in the world that consume the most honey per capita. The domestic honey production covers just 30% of the domestic consumption, so that 70% of the honey must be imported. Most of the honey produced in Switzerland (over 90%) ends up on the breakfast table.

However, much more important for our lickerly is a consistent, stable property of honey. In Swiss honey, the rapidly crystallizing spring crop (usually light in color) differs markedly from the slowly crystallizing summer crop (usually darker in color).

The Mexican honey – from stationary bees – is harvested only 1x per year, so the characteristics of the honey are very similar from harvest to harvest. This honey comes from remote, rural areas in Mexico.

Already in old recipes known to us from the 19th century, Scottish honey was used for similar reasons.

With the Schoggi Leckerly, the classic Leckerly is coated with a fine cocoa coating from Felchlin. In technical jargon, it is therefore not chocolate but a cocoa coating.

Further in the offer, depending on the season, there are different chocolates Leckerly, also with Grand Cru and organic couverture from the house Felchlin, in this case also in the technical jargon real chocolate.

Original or genuine Basler Läckerli are marketing attributes.

The inventor or inventors of the Basler Leckerly are not known today, and there are probably over 100 different recipes, all claiming to be original or genuine.

Jakob’s Basler Leckerly continues to produce the Honey Leckerly to this day. The carefully handed down recipe goes back to Johann Jakob Steiger (1736 – 1813), a previous owner of the company.

The pastry name “Basler Leckerli” first appears above the recipe in Anna Magdalena Falkeysen’s cookbook from 1741 and was adopted by numerous bourgeois women in their private recipe notes.

The baked treats contain 0.0% alcohol. Before baking, we add Baselbieter Kirsch to the dough. The alcohol evaporates completely during the stream process.

The traditional four Leckerly varieties are made according to the purity law of the Jewish dietary rules.

The production is supervised by the Israelite Community of Basel.