Patisserie

The French term Patisserie describes the kneading and baking of fine doughs.
At Lembcke, dough is made using the finest butter and fresh eggs. We distinguish between hand-folded puff pastry, fine extruded dough, the traditional butter shortcrust pastry and the delicious tree cake dough. Aromatic spices turn every dough into a unique creation.
The tree cake dough is baked in layers on a turning spit, the “trunk”. Each layer of the dough is brushed on with a so-called “comb”, thus creating the typical and traditional rings of the tree cake. The cake is then skillfully cut from the trunk by hand and coated with fine chocolate.