The roots of Jakob's Basler Leckerly reach deep into the 17th century. Long before the official founding of the company, Basler Läckerli were produced at Schneidergasse 20 in a coffee house. Daniel Mitz (1648–1705) and later his heirs ran a Läckerli manufactory there for decades. The present-day company was founded in 1753 based on this decades-long tradition, and from 1783 onwards it was known as "Steiger'sches Kaffeehaus."

In 1783, Johann Jakob Steiger-Bruckner (1736–1813) received official permission from the Mayor and Council of the City of Basel to continue operating the coffee house at Schneidergasse 20. In the following decades, Steiger's coffee house developed into a respected chocolatier and manufacturer of Basler Läckerli.

More than 200 years ago, our company advertised Basler Läckerli, which were then still called "Lebküchlein" (gingerbread cookies). The oldest known advertisement dates back to 1799. The advertisement shown here from 1803 is a rare historical document from the beginnings of product advertising. As was typical for this era, it consists exclusively of text – illustrations or graphic design were still uncommon at the time.

Five manufacturers of Basler Läckerli are listed in the Basel address book – among them the Steiger'sche Kaffeehaus, from which Jakob's Basler Leckerly emerged. By 1921, their number rose to 15. Of these traditional businesses, only one remains today: Jakob's Basler Leckerly – the last historical Basler Läckerli manufactory.

With the emerging wanderlust of the 19th century, Basel Läckerli gained international fame. In the world-renowned travel guide "Switzerland. A Handbook for Travellers" by Baedeker, Basel is recommended as a travel destination on the very first page – with the advice to stay at the Hotel Drei Könige and to buy Basel Läckerli at Steiger's coffee house, today's Jakob's Basler Leckerly company.

The Basel specialty was shipped all over the world at that time and developed into a sought-after export product. In the middle of the 19th century, Steiger's coffee house was considered the most important Basel Läckerli manufacturer in the city.

Steiger's Basler Leckerly are awarded the Basler Honorary Prize at the Basel Trade Exhibition. This award recognised the high quality of the products and became an integral part of the company's communication in the following decades, as well as a visible sign of the company's commitment to quality.

After more than a century under the Steiger family, the company is changing hands. Lydia Braun-Schuhmacher, an heiress of the Steiger family, sells the company to Wilhelm Jakob-Kemmler (1852–1909). From then on, the company operates as "J.J. Steiger sel. Erben, W. Jakob-Kemmler, Nachfolger".

With the Jakob family, the traditional company gains new momentum. They preserve the historical heritage and lead the company into a successful future with fresh ideas – the beginning of a new era that would profoundly shape the company.

After his father's early death, Karl Jakob (1877–1941) took over the management of the company. Having grown up in St. Johanns-Vorstadt, he learned the baking trade from scratch in his father's business and continued to run the firm.

Karl Jakob developed into one of Basel's most influential business personalities. As master of the Basel bakers' guild, a singer valued throughout Switzerland, and a committed patron of his trade, he enjoyed a high reputation far beyond the city limits. He dedicated his life entirely to the company, the baking trade, and his family. Remaining unmarried, he cared for his sisters with great devotion and laid the foundation for the excellent reputation of the house, which continues to this day.

With the introduction of the Basel Läckerli Drum, Karl Jakob demonstrated his extraordinary innovative spirit. What began as a new packaging idea soon developed into a defining characteristic of Basel Läckerli. Over generations, the concept found imitators and became an integral part of Basel Läckerli culture.

The Läckerli Drum created by Karl Jakob remains one of the most recognizable symbols of Basel Läckerli culture to this day, and new editions are still being produced more than 100 years later.

Together with the Basel nutritionist Dr. Adolf Roos, Karl Jakob develops the whole grain rye cracker VOLRO – named after its main ingredients whole grain and rye. Their shared goal: a healthy and tasty food, especially for children. In the same year, the VOLRO brand is registered in the Swiss Commercial Register.

Almost a century later, this very nutritional concept is experiencing a renaissance. Whole grain, rye, and fiber-rich cereal products are now considered an integral part of a conscious diet. VOLRO impressively shows how far ahead of their time Adolf Roos and Karl Jakob were.

With the founding of Karl Jakob Nachf. von J.J. Steiger sel. Erben AG, the company acquires its legal form, which remains to this day. The unusual company name is far more than just a legal designation: it preserves the memory of Karl Jakob, Johann Jakob Steiger and his heirs, and makes the company's history, which has grown over generations, visible to this day.

In daily business, the brand name Jakob's Basler Leckerly simultaneously gains traction – a name that has since stood for genuine Basel craftsmanship and lived tradition.

Following the unexpected death of Karl Jakob, the dazzling Basel bon vivant and entrepreneur Heinrich Spillmann (1911–1979) took over the company. The construction of today's production facility at St. Johanns-Vorstadt 47 after the Second World War was also made possible by the support of his first wife, Cecile Spillmann-Bell, daughter of the Basel entrepreneurial family Bell.

Spillmann is succeeded by master baker Hans Strobel (1932–2005). The following years are among the most difficult in the company's history. The oil crisis, high debts from the company takeover, and increasing competitive pressure from industrial manufacturers put the traditional manufactory in a difficult position. The shop at Steinenvorstadt 4 had to be closed. The once well-known Basel Läckerli pioneer became a small local business, whose history few still know. It was not until the early 2000s that Inge Kiefer's entry brought new momentum and secured the continued existence of the manufactory.

With exceptional dedication and passion, Inge Kiefer is gradually leading the traditional manufactory back to being an insider tip in the St. Johanns district. The well-deserved reward follows shortly thereafter: In a blind tasting by the Basellandschaftliche Zeitung, Jakob's Basler Leckerly is named the best Basler Läckerli.

Andreas and Charlotte Kuster take over the traditional manufactory and continue it as a family business. With respect for the centuries-old craft tradition and the courage for new ideas, they finally awaken the Sleeping Beauty. Jakob's Basler Leckerly once again develops into the leading Basel Läckerli manufactory for the highest quality standards. Numerous regional and national awards confirm this success.

Almost two years after the takeover, Jakob's Basler Leckerly is awarded the Northwest Switzerland Young Entrepreneur Award. The prize, endowed with CHF 10,000, honours the extraordinary commitment of Andreas and Charlotte Kuster, who, through great personal dedication and countless hours of work, have brought the traditional company back on track to success.

The award brings Jakob's Basler Leckerly new attention far beyond Basel and becomes an important milestone on the way back to becoming one of Basel's leading Läckerli manufacturers.

With the Lällekönig tin, Jakob's Basler Leckerly wins the Swiss Packaging Award – Audience Award of the Swiss Packaging Institute (SVI). A small Basel manufactory prevails among major Swiss consumer goods brands – an impressive proof that creativity, authenticity, and artisanal quality inspire people.

In the midst of the Covid lockdown, an unexpected opportunity arises for a second city store at Spalenberg 26. While many companies postpone investments, the company consciously decides to take a step forward. With the opening of the new location, Jakob's Basler Leckerly sends a strong signal of confidence in Basel and in its own future.

At Genusswoche Basel 2021, Jakob's Basler Leckerly was chosen as the best Basler Läckerli in the "Tradition" category. The carefully selected raw ingredients, the intense honey flavour, and the subtle fruity note in the finish were particularly convincing – the harmonious interplay that has characterised our Basler Läckerli for generations.

The picture is from Nicole Nars-Zimmer

For its 270th anniversary, Jakob's Basler Leckerly is bringing the historic brand VOLRO back to life. The innovation, developed by Karl Jakob and Dr. Adolf Roos, returns after decades and revives a nutritional concept that is more relevant today than ever.

To coincide with the anniversary, the shop at St. Johanns-Vorstadt 47 will also be given a new look. After extensive renovation, it will be reopened with a grand opening celebration.

With the revival of the traditional VOLRO brand, Jakob's Basler Leckerly once again demonstrates its innovative strength. Just one year after its launch, the VOLRO Cräcker Sel des Alpes was awarded the Innovation Prize at Genusswoche Basel-Stadt – a success that impressively shows that true innovation is not tied to product categories.

Another highlight followed with the Audience Award of the Swiss Packaging Award: Together with Zoo Basel, the renowned design agency Schaffner & Conzelmann, and the tin can manufacturer Andreas Kopp AG, the King Penguin Zolli Tin was honored. This award underlines Jakob's Basler Leckerly's expertise in developing exceptional products and packaging solutions at the highest level, together with first-class partners.

For the second time in a row, Jakob's Basler Leckerly has won the Innovation Award at the Genusswoche Basel-Stadt – this time with the Grand Cru Schoggi Leckerly Sel des Alpes.

Hardly any pastry is as synonymous with tradition as the Basler Läckerli. The surprise is all the greater when precisely this classic, with noble Grand Cru chocolate and a fine pinch of Swiss Alpine salt from Bex, opens up an entirely new world of enjoyment. An impressive proof that true innovation does not arise from breaking with tradition, but from its creative further development.