Please check your delivery immediately upon receipt for completeness and accuracy. Should any products be missing or the delivery deviate from your order, please inform us by email within five days, stating your order, delivery note, or invoice number. We usually process your complaint within two working days.

Jakob's Basler Leckerly is our brand – Karl Jakob Nachf. von J.J. Steiger sel. Erben AG is our official company name. We use the Jakob's Basler Leckerly brand when interacting with our customers. The official company name Karl Jakob Nachf. von J.J. Steiger sel. Erben AG dates back to the first 270+ years of our company's history and has remained unchanged since the founding of the public limited company in 1938. The company also owns other brands such as VOLRO and Jakob's Basler Crème de Leckerly.

Honey makes up around 40% of our Basler Läckerli. Its quality and consistent properties are therefore crucial for the taste, consistency, and high quality of our products.

As much as we would like to use Swiss honey, it is only conditionally suitable for the production of our Basler Läckerli. The two decisive reasons are availability and consistency.

Switzerland produces only about 30% of its honey requirements; around 70% is imported. Furthermore, well over 90% of Swiss honey is consumed directly as table honey and is hardly available for food production.

For the production of Basler Läckerli, consistent honey quality is particularly important. Swiss honey usually comes from a spring and a summer harvest, which differ significantly in floral composition, color, and crystallization behavior. Our honey from rural regions of Mexico is obtained from stationary bee colonies and exhibits very similar properties from harvest to harvest – an important prerequisite for the consistent quality of our Basler Läckerli.

Incidentally, this is not a new development: even historical recipes for Basler Läckerli from the 19th century recommended imported honey for the same reasons – at that time often from Scotland.

Jakob's Basler Leckerly are alcohol-free. Although the traditional recipe contains a small amount of Baselbieter cherry brandy, which is added to the dough before baking, rounds off the taste, and contributes to the typical consistency of Basler Läckerli due to its leavening properties.

During baking, the alcohol evaporates due to the high temperatures. The finished baked Basler Läckerli are therefore alcohol-free.

At Jakob's Basler Leckerly, depending on the recipe, we use either high-quality Grand Cru and wild cacao couvertures or a fine cacao coating mass from Felchlin.

Our classic chocolate Läckerli are made with a cacao coating mass. In the strict definition of the industry, this is not chocolate but a coating mass.

We also offer various chocolate Läckerli with exquisite Grand Cru and wild cacao couvertures from Felchlin. These are considered real chocolate even in technical jargon and are significantly more demanding to process.

Regardless of the variant, we exclusively use high-quality raw materials and choose the solution that achieves the best taste result for each Basler Läckerli.

As we produce fresh daily in our manufactory and our products leave our warehouse after less than two weeks on average, the minimum shelf life upon delivery is usually 4 to 5 months. An exception are our Almond Läckerli, whose minimum shelf life is 70 to 90 days due to their recipe.

All specified dates are best-before dates and not use-by dates. Many products can be enjoyed without hesitation even after the best-before date has expired. However, with increasing storage time, taste, consistency, and aroma may diminish and no longer meet our quality standards.

The four traditional Basler Läckerli from Jakob's Basler Leckerly – Classic, Chocolate, Honey, and Almonds – are produced according to Jewish dietary laws and are kosher.

Production takes place under the supervision of the Israelitische Gemeinde Basel. The original kosher certification was issued by Rabbi Moshe Baumel.

The kosher certificate is not applied to our packaging as standard, but can be used upon request for corresponding orders. We would be happy to provide you with more information.