Frequently Asked Questions

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.

Unsere Basler Läckerli und Spezialitäten sind je nach Produkt unterschiedlich lange haltbar. Mit Ausnahme der Florentiner beträgt die Mindesthaltbarkeit unserer Produkte in der Regel mehrere Monate.

Das genaue Mindesthaltbarkeitsdatum ist auf jeder Verpackung angegeben. Für optimalen Genuss empfehlen wir, die Produkte gut verschlossen, trocken und bei Raumtemperatur aufzubewahren.

Bei Fragen zur Haltbarkeit oder wenn Sie unsere Produkte für einen bestimmten Zeitpunkt benötigen, kontaktieren Sie uns gerne.

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.

Unopened Basler Läckerli are best stored at room temperature. Once opened, we recommend keeping them in a tightly sealed tin or airtight glass container. This helps the Basler Läckerli stay aromatic and fresh for a long time.

We do not recommend storing them in the refrigerator. At low temperatures, the honey may crystallise, which can cause the Basler Läckerli to become hard.

The best-before date is not a use-by date. If unopened or stored correctly, Basler Läckerli can often still be enjoyed beyond their best-before date. Over time, their flavour and texture may change slightly.

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.

The name “Basler Läckerli” refers to the city of Basel, where this traditional speciality has been made for centuries. The word “Läckerli” is derived from the German word “lecker”, meaning delicious or tasty. The name can therefore be understood as “Basel’s little delicacy”.

Taste is, of course, a matter of personal preference. All the better that every manufactory has its own recipe and way of making Basler Läckerli. As a result, they can differ considerably in taste, texture and aroma.

The choice of ingredients, the proportions of honey, almonds and spices, the quality of the raw materials, as well as the production method and baking time all shape the character of each Läckerli.

Jakob's Basler Leckerly is the only historic Basler Läckerli manufactory that has continuously produced Basler Läckerli in Basel’s Old Town since its founding in 1753. Our recipes have been passed down through generations and carefully preserved. The result is a Basler Läckerli with an intense honey flavour, a soft bite and a fruity finish – a distinctive character that has delighted our customers for generations.